Print Friendly, PDF & Email

1 4-lb beef brisket, trimmed

Kosher salt and pepper

1 14-oz can crushed tomatoes

3 cloves garlic, pressed

1 medium red onion, sliced

1 medium yellow onion, sliced

1 TBSP EVOO

Chopped flat-leaf parsley, for serving

 

  1. Season brisket with ¾ tsp each salt and pepper; place in 6-qt slow cooker along with crushed tomatoes and garlic. Cover and cook on low until very tender, 10 hours.
  2. About 25 minutes before meat is ready, heat oven to 425˚ on large rimmed baking sheet toss red and yellow onions in EVOO and ¼ tsp salt. Roast until golden brown, 20 minutes. To serve, top brisket with roasted onions and parsley.

 

Serves 6

Subscribe to our mailing list

* indicates required
Stay Connected