In The Kitchen
Slow Cooker Sweet and Sour Brisket
Description :
A few hours in the slow cooker and this beef dish will be melt-in-your-mouth delicious by the time you're ready to eat it.
Ingredient :
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One 4-pound first-cut brisket
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Kosher salt and freshly ground pepper
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1 tablespoon vegetable oil
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1/2 cup ketchup
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1/2 cup lightly packed dark brown sugar
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1/2 cup low-sodium chicken broth
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2 medium onions, halved and thinly sliced
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2 1/2 tablespoons red wine vinegar
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Buttered egg noodles, for serving
Direction :
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Season the brisket with salt and pepper. In a very large skillet, heat the oil until shimmering. Cook the brisket over moderately high heat, turning once, until browned on both sides, about 10 minutes total. Transfer to a slow cooker.
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In a medium bowl, mix the ketchup with the brown sugar, chicken broth, onions and 1 tablespoon of the red wine vinegar. Pour the mixture over the brisket. Cover and cook on low for 8 hours, until the brisket is tender.
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Transfer the brisket to a cutting board and let stand for 5 minutes. Skim the fat from the sauce. Slice the brisket across the grain 1/4 inch thick and return the meat to the sauce. Cover and cook on high for about 1 hour, until the meat is very tender. Transfer the brisket to a warm platter. Add the remaining 1 1/2 tablespoons of vinegar to the sauce and season with salt and pepper. Serve the brisket with the sauce and with buttered egg noodles.
