After a few minutes of browning, the brisket can be left to cook by itself. It’s delicious when eaten right away, but even better the next day!
Serves: 8Hands-on: 30 minutesTotal: 9 hoursDifficulty: Medium
- 2 Tbsp. vegetable oil
- 1 large onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 brisket (3 lbs.), trimmed of excess fat
- 1 tsp. powdered beef bouillon
- 1 cup water
- 2 Tbsp. balsamic vinegar
- 1 tsp. ground ginger
- ½ tsp. ground black pepper
- Lightly spray the inside of a 6-quart slow cooker with cooking spray.
- Heat vegetable oil in a large skillet over medium heat. Add onion and garlic; stir frequently for 3–4 minutes or until onions just start to brown. Push to the sides of the pan and add brisket. Let sear undisturbed for 4 minutes, then carefully use tongs to turn brisket over. Let sear for another 4 minutes.
- Transfer brisket and onions to prepared slow cooker.
- In a medium bowl, stir together the bouillon, water, balsamic vinegar, ginger, and pepper. Pour mixture over brisket. Cover and cook on low for 7–8 hours or until brisket is very tender.
- Turn off the slow cooker. When safe to handle, remove insert and allow contents to cool for 30 minutes.
- Place brisket on cutting board. Slice as thinly as possible across the grain. Return to covered dish. To make ahead of time, cool and slice, then refrigerate for up to 2 days. Heat in preheated 350°F oven for 30 minutes or until hot.