Tangy Tomato Brisket

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 3 ounces tomato paste (half of a 6-oz. can)
• 1/4 cup firmly packed light brown sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon worcestershire sauce
• 1/8 teaspoon dry mustard
• 2 -3 large garlic cloves, pressed
• 3 -4 lbs beef brisket, trimmed of as much fat as possible and blotted dry
• salt
• fresh ground black pepper
• paprika, to taste
• 1 tablespoon oil
• 2 large yellow onions, cut in half and thinly sliced into half-moons

Recipe

• 1 in a small bowl, combine the tomato paste, brown sugar, vinegar, worcestershire sauce, mustard, and garlic.
• 2 if the meat is too big to lie flat in you slow cooker, cut it in half; season the meat generously with salt, pepper, and paprika.
• 3 in a large nonstick skillet, heat the oil over high heat; when oil is hot, brown the brisket very well, about 3 minutes per side; transfer to a plate.
• 4 add the onions to the skillet and cook, stirring a few times, until browned or even a bit blackened on the edges, 5-7 minutes.
• 5 put half the onions in the slow cooker (if you have cut the brisket into 2 pieces, place 1/3 of the onions in the cooker).
• 6 smear the tomato paste mixture thickly on both sides of the brisket and place in the cooker, with the fattier side facing up.
• 7 top with the remaining onions (if you have cut your brisket into 2 pieces, place 1/3 of the onions between the two pieces of brisket, and the remaining onions on top of the second piece).
• 8 pour any meat juices from the plate over the brisket.
• 9 cover and cook on low 5-7 hours, until the brisket is tender when pierced with a fork.