After I drank my cup of coffee yesterday morning I began putting together the ingredients for brisket with sweet onions.
I ordered the book “The Originial Slow Cooker Recipe Collection” from the makers of Crock Pot. And this was my first recipe to try.
You coat the inside of your crock pot with non-stick cooking spray. Then line the bottom with sweet onion slices. It called for 2 large sweet onions. I used less because I had cut the amount of brisket it called for in half and put the other half in the freezer.
Brisket, I found, is quite expensive. So I’ll use the other half another day. Besides, the whole brisket would not have fit in my crock pot. Half of it was just right.
In my electric skillet I browned both sides of the flat-cut boneless beef brisket adding salt and pepper. Then I transferred it to my crock pot. After that I poured a can of beef broth over the brisket. (It calls for 2 cans, but remember I cut the recipe by half). And then sprinkled the brisket with peppercorns.
I let it cook on high for about 7 hours. After I took it out of the crock pot, the instructions said to put it on a cutting board and loosely cover with foil. Let stand 10 to 15 minutes and then slice evenly against the grain.
To serve, arrange onions on serving platter and add the brisket slices on top. Serve with cooking liquid.
It was suggested to sprinkle with blue cheese, but I didn’t do this.
I served it with beans (my staple), sweet potato fries, cornbread and a salad.
Of course I forgot to take a picture of my meal. Sorry about that.
Here Is The Actual Recipe:
Brisket With Sweet Onions
- 2 large sweet onions, cut into 10 (1/2-inch) slices
- 1 flat-cut boneless beef brisket (about 3 and 1/2 pounds)
- 2 cans (about 14 ounces each) beef broth
- 1 tsp. cracked black peppercorns
Cover and cook on High for 5-7 hours.