Ingredients

The following ingredients have 6 Servings
  • 3-4 pound(s) beef brisket
  • 2 tablespoon(s) grapeseed oil
  • - freshly ground black pepper
  • - kosher salt
  • 4 clove(s) garlic, minced
  • 2 medium yellow onions, sliced
  • BRAISE LIQUID
  • 2 cup(s) beef broth
  • 1 tablespoon(s) vermouth
  • 1 tablespoon(s) worcestershire sauce
  • 1 tablespoon(s) tamari
  • 1 tablespoon(s) brown sugar
  • 1 tablespoon(s) ketchup
  • 1/2 tablespoon(s) cumin

Instruction

  • Remove the brisket from the fridge about an hour before cooking.
  • Gather your ingredients.
  • Combine all the BRAISE ingredients into a small saucepan and keep warm.
  • Slice the onions, and then cut into half moons.
  • Add the grapeseed oil to a large skillet, over medium low heat.
  • Add the onions.
  • Stir the onions until they brown and begin to caramelize, about 15-20 minutes.
  • While the onions are browning, season the brisket with a generous amount of kosher salt, and freshly ground black pepper.
  • Remove the onions from the pan, and turn the heat up to high.
  • Sear the brisket until nice and browned on the top and bottom.
  • Add the brisket to the slow cooker, fatty side up.
  • Sprinkle the minced garlic on top of the roast.
  • Add the braise liquid.
  • Add the onions (some on top, some in the braising liquid).
  • Cook on low for six to eight hours, or until fork tender.
  • Chef's Note: Serve with your favorite sides… And spoon some of the liquid over the top. Enjoy.
  • Chef’s Tip: These make excellent beef sandwiches the next day. Just reheat the beef and use the liquid as an Au Jus.
  • Keep the faith, and keep cooking.