Caramelized Onion Infused Slow-cooked Brisket

Brisket holds a special place in the hearts of many during the holidays, a cherished tradition in countless households this season, though it may not have graced your table just yet. I'm here to bring that holiday spirit to your gatherings by ensuring this timeless dish is shared and celebrated. Whether it's Hanukkah, Christmas, or any festivity you cherish, my brisket promises an unforgettable and delectable addition to your special occasions. And the best part? You can prepare this centerpiece in advance and freeze it for later enjoyment.

Brisket, a robust dish with roots in Texas barbecue and often seen during Jewish holidays, takes on a whole new level of aroma and flavor when cloaked in caramelized onions and slow-cooked to perfection. Your home will exude the irresistible fragrance of this holiday favorite, making it the scent that defines the season.

Step away from the usual ham, turkey, or predictable brisket recipes this holiday season. Embrace something new and exciting with my simple-to-prepare main course—a delightful way to break away from the cold weather and save valuable time in the kitchen.

Ingredients

• 1 (3 to 4-pound) beef brisket

• 1 teaspoon salt, more to taste

• 1 teaspoon of freshly ground black pepper, adjust for more seasoning if desired.

• 3 tablespoons olive oil

• 10 cups onions, thinly sliced

• 4 garlic cloves, smashed

• 1 cup tomato purée

• 1 cup beef stock

• 2 tablespoons brown sugar

• 1/4 cup red wine vinegar

• 1/2 teaspoon dried thyme

• 1 tablespoon Worcestershire sauce

Steps to Make It

01.  Season the brisket generously with salt and pepper.

02.  In a large skillet over medium-high heat, warm oil before adding the brisket, allowing it to brown on both sides.

03.  Transfer the browned brisket into a slow cooker.

04.  In the same skillet, place the sliced onions and garlic, sautéing them over medium heat until the onions caramelize, approximately 20 minutes.

05.  Combine tomato purée, stock, vinegar, sugar, thyme, Worcestershire sauce, and additional salt and pepper if desired in a bowl. Pour this mixture into the skillet.

06.  Cover the brisket with the onion mixture, placing the lid securely on the slow cooker. Cook on the high setting for 5 to 5 and a half hours.

07.  Once done, take out the brisket and slice it thinly against the grain.

08.  Serve the sliced brisket with its flavorful sauce.

Glass Bakeware Warning

• To safely heat pre-made casseroles or refrigerated leftovers in a glass baking dish, avoid placing them directly into a hot oven to prevent the risk of the glass breaking. Instead, you can either place the cold glass dish in a cold oven, allowing it to warm gradually as it preheats, or let the dish sit outside the fridge for 30 minutes to reach room temperature while the oven gets ready.

Tips

• To slice against the grain, locate the direction of the muscle and tissue fibers (the grain) and cut perpendicular to their alignment.
• For preparing in advance: Follow the brisket cooking instructions until it's ready to be sliced. Take the brisket out of the slow cooker and transfer it to an oven-safe dish. Add onions and sauce on top. Allow it to cool completely, then tightly wrap the dish with foil and freeze.
• For reheating from frozen: Preheat the oven to 350°F. Place the foil-wrapped baking dish in the oven for approximately 1-1/2 hours. Once done, take out the brisket and slice it against the grain before serving.