I’m in a clean out the freezer kind of mood. Maybe it’s the change of seasons. Or maybe it’s because I’m looking for space! We all know kids encroach in on every inch of all things in your life. Of course I love them and all they entail, but I also know I need to find ways to keep my sanity! And if it involves creating space within my kitchen to free up ‘something’, well then so be it.
We’ve had a three pound brisket waiting to be cooked for a few months. Of course this would be a crockpot meal, but I wasn’t overly inspired to make bbq or even the mocha coffee brisket I have made a few times. So I googled and the first recipe I opened was ‘it’. Slow-Cooked Brisket and Onions. As I read the recipe I imagined my grams cooking something similar for my dad when he was a child. It gave me a warm fuzzy feeling and I knew this was a recipe worth trying. I didn’t stray too far from the original recipe, but I still want to share it with you. This is definitely my go to brisket recipe for future dates. I hope you enjoy it as much as we did!
Brisket and Onions (crockpot)
- 3 lb brisket
- 1 tsp coconut sugar
- 1 red onion
- 1 sweet onion
- 3 garlic cloves
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp tamari
- 2 tsp arrowroot powder (or maybe more)
- Season brisket, all sides, generously with s&p. Sear brisket in a dry skillet over medium high heat on both sides to achieve a nice golden crust on both sides. Place in crockpot fat side up.
- Add coconut sugar to skillet and quickly heat while stirring. Add onions and continue to cook, turning the heat down a bit, stirring often until ‘caramelized', 10-15 minutes. You want the onions to be brown but not burnt.
- Top brisket with garlic cloves and browned onions.
- Mix beef broth, worestershire sauce, and tamari. Pour over onions.
- Cook on low 7 hours.
- Cool completely and place crockpot in fridge over night.
- The next day break away and discard hardened fat on the surface. I'm sure it goes without saying but don't put it down the drain!
- Slice brisket against the grain and layer in a casserole dish. Top with onions and pour half the sauce over. Cover dish with foil. Reheat in a 300 degree oven for 20-30 minutes until warmed through.
- Add remaining sauce to a small pan. Mix 2 tsp arrowroot powder and 1 tablespoon water to make a slurry. Add to sauce and cook over low heat until thickened. If not thick enough dissolve another teaspoon or two of arrowroot powder in a bit of water and add to sauce.
- Serve warmed brisket with gravy.
Serve with roasted veggies.