Brisket is a delicious cut of meat, but it is also a tough cut.
Cooking a brisket in theslow cookeris a popular method for this cut.
Searing the beef will add color and a ton of flavor to this slow cooked roast.
Credit: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Deglazing with red wine helps get all those tasty, caramelized meat bits from the bottom of skillet.
The prunes add a subtle sweetness to help round out the flavor.
Atraditional dish for Passover, this brisket will also make a great roast for any Sunday dinner.
Serve with your favorite side dish, such as mashed potatoes, green beans, or macaroni and cheese.
Leftover brisket is delicious in hoagie, tacos, enchiladas.
Ingredients
Brisket
3tablespoonsolive oil
1(5-lb.)
Sprinkle meat with salt and pepper.
Cook in hot oil until browned on all sides, about 12 minutes total.
Transfer to a 6- to 8-quart slow cooker; set aside.
Reduce heat under skillet to medium-high.
Add onions to skillet.
Cook, stirring occasionally, until browned and beginning to wilt, about 2 minutes.
Add to slow cooker.
Place carrots, dried plums, thyme, and 1 cup water in slow cooker.
Cover and cook on LOW until Brisket is tender, about 7 hours.
Cover and refrigerate until ready to use.
Transfer Brisket to a cutting board to rest; transfer carrots to a platter.
Pour cooking juices from slow cooker through a fine mesh strainer into a large bowl, discarding solids.
Let strained liquid stand 10 minutes for fat to rise to the surface; skim and discard fat.
Whisk liquid vigorously; transfer 1 1/2 cups to a small bowl.
Slice Brisket against the grain; transfer to platter with carrots.
Top with Gremolata, and serve with reserved liquid.
