Slow cooker Beef Brisket

This is a recipe from the Williams Sonoma Slow Cooker Cookbook that I modified slightly.  I was nervous about the results but it turned out great! Brisket isn't something that I grew up eating and really didn't know much about it but in this recipe the brisket came out super tender and the sauce was DELICIOUS!  I made some plain mashed potatoes (a little butter, milk, salt and pepper) and served the brisket and sauce over them. Because there aren't a whole lot of veggies in this recipe, we had a spinach salad on the side.

Barbecue Style Beef Brisket- The original recipe calls for the brisket to be browned in the pan first before the onions.  I did this with ours last night but I think that this step could be skipped. The brisket may not come out as pretty but I don't believe skipping this step will change the outcome.  It's up to you!  Notice that you have to saute some ingredients in a separate pan before adding them to your slow cooker. I do mine in a dutch oven because my slow cooker is tiny and have the modified cooking temps and times for a dutch oven if you need them.

• 1 cup beef broth
• 2 Tbsp cider vinegar
• 2 Tbsp brown sugar
• 1- 14 oz can diced tomatoes with juice
• 1 Tbsp veg. or canola oil
• 1 onions, thinly sliced
• 1 garlic cloves, minced
•  1/2 tsp. allspice
• 2 Tbsp flour
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper 
• 1.5 to 2 lb. beef brisket, trimmed of excess fat

Brisket after 4 hours of cooking

finished product

 In a small bowl, combine the broth, sugar, vinegar and tomatoes and set aside. Generously salt and pepper both side of brisket. In a medium saucepan or skillet heat oil over medium/medium high heat. Add the onions, and sauté until the onions begin to turn translucent, 2 to 3 minutes. Add garlic and saute one minute. Stir in allspice and flour and cook an additional minute.  Pour in the reserved broth mixture, stir and bring to a simmer. Place brisket in slow cooker and cover with sauce. Cover and cook on the high-heat setting for 3 to 4 hours or the low-heat setting for 6 to 8 hours. Turn off slow cooker and let meat rest in the sauce for one hour. The meat should be very tender when pierced with a fork. Transfer the brisket to a cutting board.   Slice the meat across the grain. Spoon the sauce over the meat and serve over mashed potatoes. Serves 4.