Slow Cooked Beef Brisket in Onion Gravy

Directions

Cut brisket into two or three pieces small enough to fit into a Dutch oven, pat dry.

Heat 1 tablespoon oil in the Dutch oven over medium-high heat.

Reduce the heat to medium and brown the brisket one piece at a time, 2 to 3 minutes per side, adding an extra tablespoon of oil if needed to prevent sticking.

Transfer the brisket to a 5-quart (or larger) slow cooker.

Add the remaining ½ tablespoon oil to the pan.

Stir in onions and cook, stirring frequently, until softened, 4 to 6 minutes.

Stir in garlic, thyme and pepper and cook, stirring, for 1 minute. Stir in tomato paste.

Stir in beef broth and salt, bring to a boil.

Transfer the onion mixture to the slow cooker.

Cover and cook until the brisket reaches desired tenderness, 4 to 5 hours on High or 8 to 10 hours on Low.

Transfer the brisket to a cutting board and slice or shred.

Arrange in a serving dish, cover to keep warm.

Transfer the gravy to a saucepan.

Bring to a boil over medium-high heat and boil rapidly for 5 minutes to reduce slightly.

Meanwhile, combine butter and flour in a small bowl until smooth and creamy.

Once the gravy has reduced, lower the heat to maintain a simmer.

Add Worcestershire sauce.

Whisk half the butter mixture into the gravy and bring back to a gently simmer.

Cook, stirring, until it thickens slightly, about 2 minutes.

If the gravy does not thicken enough (it should have the consistency of a cream soup), stir in the rest of the butter mixture and repeat. Do not overcook.

Serve the brisket with the gravy.

The leftover can be used for making Sloppy Joe’s.