braised brisket with onion gravy

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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A delicious slow cooker that falls apart and delivers a gorgeous flavour. Here, with potato wedges and spinach, it's a man meal fit for the whole family.

We love serving it all together on a large platter in the middle of the table, but you can also serve it separately if you prefer. 

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Ingredients

1 (3 to 3 1/2 pound) beef brisket

Coarse salt and freshly ground pepper, to season

2 tablespoons extra-virgin oil

2 large yellow onions, chopped

6 cloves garlic, minced

2 tablespoons brandy

1/2 cup dry red wine

1 cup beef stock (made with 1/2 piece Knorr gel pack)

1 cup chicken stock (made with 1/2 piece Knorr gel pack)

2 tablespoons tomato paste

2 dried bay leaves

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Preparation

Pat brisket dry. Season with salt and pepper. Heat 1 tablespoon olive oil in Dutch oven over medium-high heat. Add brisket and brown on all sides. Transfer to slow cooker. In same skillet, add 1 tablespoon olive oil, reduce heat to medium to low, and cook for 1 minute; add onion and cook for 5 minutes. Add brandy, wine and stocks; cook covered for 10 minutes. Stir in tomato paste and add bay leaves. Pour mixture over brisket. Cover and cook on low 2 hours, until the brisket reaches 185°F, or until meat is very tender. Transfer brisket to platter and rest for 20 minutes. 

To serve, slice brisket thinly across grain and layer on serving platter with onions, and pour 1/2 cup of sauce over top, discarding bay leaf. Serve with remaining sauce. Serves 4 - 6.

Note: For slow cooker or Instant Pot, please use cooking times according to manufacturers directions for each individual pot.