Slow-Cooked Brisket in Onion Gravy

Slow-Cooked Brisket in Onion Gravy

This brisket is cooked with beef broth and loads of onions that melt down into a luscious gravy. Serve the brisket and gravy over a mound of steaming mashed potatoes with a side of green beans or sliced carrots for a perfect Sunday dinner.

From EatingWell: January/February 2011
Yield: 14 servings
Active Time: 1 hour
Total Time: 6-11 hours (see Tip)

Ingredients

  1. 5 pounds flat-cut beef brisket (see Note), trimmed
  2. 2 tablespoons extra-virgin olive oil, divided
  3. 4 large onions, thinly sliced
  4. 6 cloves garlic, minced
  5. 1 teaspoon dried thyme
  6. 1 teaspoon coarsely ground pepper
  7. 1 6-ounce can tomato paste
  8. 2 cups reduced-sodium beef broth
  9. 1 teaspoon salt
  10. 2 tablespoons butter, softened
  11. 2 tablespoons all-purpose flour
  12. 1 tablespoon Worcestershire sauce

Preparation

  1. 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, about 2 minutes per side, adding an extra tablespoon of oil if necessary to prevent sticking. Transfer the brisket to a 5-quart (or larger) slow cooker.
  2. Add the remaining 1 tablespoon oil to the pan. Add onions and cook, stirring occasionally, until softened, 3 to 6 minutes. Add garlic, thyme and pepper and cook, stirring, for 1 minute. Stir in tomato paste. Add beef broth and salt; bring to a boil.
  3. Transfer the onion mixture to the slow cooker. Cover and cook until the brisket reaches desired tenderness (see Timing Tip), 4 to 5 hours on High or 8 to 10 hours on Low.
  4. Transfer the brisket to a cutting board and slice or shred. Place 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.
  5. Meanwhile, mix butter and flour in a small bowl until smooth and creamy. Once the gravy has reduced, lower the heat to maintain a simmer. Stir in Worcestershire sauce. Whisk half the butter mixture into the gravy and return to a simmer. Cook, stirring, until it thickens slightly, 1 to 3 minutes. If the gravy does not thicken enough (it should have the consistency of a cream soup), add the rest of the butter mixture and repeat. Do not overcook. Serve the brisket with the gravy.
  6. Variation: Use 3 cups leftover brisket and 2 cups gravy to make Brisket Sloppy Joes. Heat 1 tablespoon extra-virgin olive oil in a large saucepan over medium heat. Add 1 seeded and diced green bell pepper and 1 seeded and minced jalapeño pepper (optional) and cook, stirring occasionally, until softened, 3 to 4 minutes. Add 1 drained 14-ounce can diced tomatoes, 2 teaspoons chili powder and 1/4 teaspoon salt and cook, stirring, for 1 minute. Add 3 cups chopped Slow-Cooked Brisket, 2 cups Onion Gravy, 2 tablespoons molasses and 2 tablespoons brown sugar; stir well. Cover and simmer for 10 minutes to meld flavors. Serve on warm whole-wheat or onion buns.

Tips & Notes

Try This Recipe With:

Nutrition

Nutrition Per Serving: 248 calories; 10 g fat (4 g sat, 5 g mono); 65 mg cholesterol; 8 g carbohydrates; 30 g protein; 1 g fiber; 386 mg sodium; 455 mg potassium.

Nutrition Bonus: Magnesium (47% daily value), Vitamin C (17% dv)

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 4 lean meat