Description
It’s so nice to come home to the wonderful smell of Crockpot Brisket and Onions after a busy day.
It takes a few minutes to prepare before turning on the crock pot, but I think you’ll find that it’s worth it!
Ingredients
Scale
- 1 tbsp paprika
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- ½ tsp of salt
- a pinch of cayenne pepper
- 2–3 pounds of brisket
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 3 cloves minced garlic
- 2 sweet onions
- 1 tbsp of honey
- 1 tbsp of tomato paste
- 3 tbsp flour
- 1 cup chicken broth
- ¼ cup white wine
- 1 tsp thyme
- Pepper, to taste
- 2 bay leaves
Instructions
- In a small dish combine a tablespoon of paprika, 2 teaspoons of onion powder, a teaspoon each of garlic powder and black pepper, a half teaspoon of salt and a pinch of cayenne pepper. Stir those together.
- Cut your brisket in half and rub the spices all over both sides of both portions.
- In a large skillet, heat a tablespoon each of extra virgin olive oil and butter.
- Add in 3 cloves of minced garlic and two sweet onions that have been cut into slices. Sauté these over medium heat until they are tender.
- Add in a tablespoon each of honey and tomato paste. Stir those in.
- Sprinkle in 3 tablespoons of flour and stir to coat.
- Pour in a cup of chicken broth and a quarter cup of white wine.
- Stir these together and cook until they just come to a boil. Turn off the heat.
- Place half of your brisket in the crockpot. Top with half of the onions, a half teaspoon of thyme, a sprinkling of pepper and a bay leaf. Top with the other half of the brisket, along with the other half of the onion mixture, and another half teaspoon of thyme, another sprinkling of pepper and a second bay leaf.
- Cover and cook on high for 6-7 hours. Discard the bay leaves, and cut or shred the brisket.
Notes
You can serve this meal with rolls, rice, or potatoes. It’s also good on its own, and leftovers can be used in a variety of dishes.