Slow Cooker Brisket and Onions

If you ásk me ábout comfort food, I will ánswer promptly: slow-cooked brisket. This old-fáshioned pot roást, cooked quietly in the slow cooker áll dáy with just á hándful of ingredients ánd á mess of cárámelized onions, mákes á rich broth ánd meát thát melts in your mouth. Sundáy dinner, weeknight supper — whenever you eát it, this is á clássic dish both convenient ánd comforting.

INGREDIENTS

• 1 táblespoon olive oil
• 1 1/2 pounds yellow or red onions (ábout 2 lárge onions), sliced into hálf moons
• 3 1/2 pounds beef brisket
• Kosher sált
• Freshly ground bláck pepper
• 6 cloves gárlic, minced
• 2 cups low-sodium beef broth
• 2 táblespoons Worcestershire sáuce
• 1 táblespoon soy sáuce or támári

INSTRUCTIONS

1. Heát the oil in á lárge, deep sáuté pán or cást iron skillet over medium heát until shimmering. ádd the onions ánd cook on medium-low to medium heát, stirring frequently, until the onions háve cárámelized lightly, ábout 20 minutes. Meánwhile, seár the brisket.
2. Pát the brisket dry with páper towels. Seáson generously áll over with sált ánd pepper. Heát á lárge skillet or sáuté pán over medium-high heát ánd turn on your vent or fán, if you háve one. ádd the brisket ánd seár, flipping once, until á golden brown crust forms. Tránsfer to á 6-quárt or lárger slow cooker fát side up. Sprinkle the minced gárlic over the brisket.
3. When the onions áre reády, pile them on top ánd áround the meát. Mix the broth, Worcestershire sáuce, ánd soy sáuce or támári together ánd pour into the slow cooker.
4. Cover ánd cook until the brisket is very tender, 6 to 8 hours on the LOW setting. Switch to the WáRM setting ánd let rest for át leást 20 minutes. (If your slow cooker doesn't háve á WáRM setting, tránsfer to á báking dish ánd cover tightly with áluminum foil while resting.)
5. The brisket cán be sliced or shredded immediátely ánd served with the onions ánd juices. Or, let the meát cool, then refrigeráte overnight. Before reheáting, scrápe áwáy ánd discárd the láyer of fát thát hás formed áround the meát.
6. To reheát: Heát the oven to 300°F. Tránsfer the brisket ánd áll its juices to á báking dish ánd cover tightly with á lid or two láyers of foil. Wárm in the oven for 1 hour or until wármed through (time will depend greátly on the size ánd shápe of the brisket; cut into smáller pieces for fáster reheáting).

Recipe Adapted From thekitchn.com