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Slow-Cooker Brisket and Onions

From

October/November 2006

Slow-Cooker Brisket and Onions

Many slow-cooker brisket and onions recipes endorse the dump-and-cook approach, but we found that a little prep work ensures the best results. Rubbing the meat with spices and letting it cure overnight in the refrigerator gave our brisket full flavor, and swapping the traditional red wine for red wine vinegar added complexity and a touch of acidity to our Slow-Cooker Brisket and Onions recipe. We also learned that briskets can release varying amounts of liquid as they cook, so we finished the sauce on the stovetop to achieve a more consistent result.

Serves 8

The leaner flat-cut brisket is the better choice for this recipe. The thicker point cut is much fattier-a good thing on the grill, where the excess fat can drip away, but a disadvantage in a slow cooker, where the fat can make the sauce greasy. If you end up with an especially thick piece of brisket, extend the cooking time to 11 hours.

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