Slow Cooker Brisket With Caramelized Onions
71
- Prep Time10 min
- Total Time4 h 30 min
- Makes10 Servings
(Photo: Roberto Caruso)
A bed of prunes and herbs (thyme and bay leaves) along with some some white wine and sugar creates the tenderest beef.
Ingredients
1 1/2 cups coarsely chopped pitted prunes
2 kg beef brisket
4 sprigs thyme
2 bay leaves
1 cup white wine
4 garlic cloves, minced
1/4 cup all-purpose flour
2 tbsp Dijon mustard
1 tbsp packed brown sugar
1 tsp salt
2 tbsp olive oil
4 onions, sliced
Instructions
Scatter prunes in an even layer in slow cooker insert. Lay brisket over prunes. Scatter thyme and bay leaves around meat. Whisk wine with garlic, flour, Dijon, sugar and 3/4 tsp salt in a measuring cup. Pour over meat. Cover and cook on low until meat is tender, about 4 hours.
Heat a large frying pan over medium. Add oil, then onions. Sprinkle with remaining salt and season with pepper. Cook, stirring occasionally, until brown, about 20 min. Remove from heat and keep warm.
Transfer beef to a large cutting board. Cover with foil to keep warm. Press sauce through a sieve, scraping soft prunes from under the sieve. This will thicken gravy.
Slice beef thinly and serve on toasted buns with gravy, caramelized onions and radish pickles. Beef keeps well, refrigerated, up to 3 days.
Nutrition (per serving)
Calories 395, Protein 43g, Carbohydrates 14g, Fat 18g, Fibre 1g, Sodium 430mg.
Shopping Tip:
Beef brisket is an inexpensive boneless cut that becomes tender after long, slow braising. It is sold as a flat cut or a point cut. The flat cut is leaner and cooks more evenly in the slow cooker.
More of our best slow cooker recipes.
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