Slow-Cooker Brisket and Onions
A big, tough piece of brisket is perfect for the slow cooker, but not if the meat ends up swimming in a watery sauce. To make the meat especially juicy and easy to slice, turn off the slow cooker and let the fully cooked brisket rest in the sauce for half an hour before carving it.
Why This Recipe Works
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.
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