Slow Cooker Brisket And Onions

Slow Cooker brisket and onions are a quick and easy way to prepare delicious tasting food. If you are looking for a healthy version of barbecued steak, chops, or steaks, then this is the recipe for you.

Most people like a nice balance between their taste buds and nutrients in their foods. When cooking, it is very important to take into consideration what is in your ingredients and whether or not they will be enhanced when cooked with different temperatures.

The Slow Cooker has come a long way and is much more attractive than the traditional hot dog and butter method of cooking. The Slow Cooker has many uses in our everyday life, the main one being for making soups and stews.

One of the most popular ways to make soup in a slow cooker is to combine chopped onion, carrots, celery, parsley, garlic, pepper and salt in the cooker and cover for 4 hours or overnight. Cooked vegetables can be used as part of a stew, chili, soup or casserole.

Slow cooker cooking helps to retain nutrients and vitamins in the food, and slows down the digestive process. It can also be used in slow cooker meals to cook food that tends to go bad quickly, like leftovers or food that is difficult to chew.

A slow cooker can also be used to steam delicate foods, like fish or vegetables, and help preserve vitamins and nutrients. Slow cooker, the American classic, is made in a different way than in the old days.

Although cooking in a crock pot or other slow cooker takes more time, many people like the convenience of being able to leave the slow cooker on the table while they go get something done. Slow cooker brisket and onion recipes are easy to make, but take some practice to create the perfect brisket that you will be proud to serve.

A good brisket takes about an hour on a low setting to cook. Cooking a good brisket is not difficult, just remember a few basic cooking rules, and you will be a slow cooker master in no time.

Slow Cooker Brisket and Onions

Recipe by TiffanieCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





Sunday dinner, weeknight supper — whenever you eat it, this is a classic dish both convenient and comforting.


  • 1 tablespoon olive oil

  • 1 1/2 pounds yellow or red onions (about 2 large), sliced into half moons

  • 3 1/2 pounds beef brisket

  • Kosher salt

  • Freshly ground black pepper

  • 6 clovesgarlic, minced

  • 2 cupslow-sodium beef broth

  • 2 tablespoonsWorcestershire sauce

  • 1 tablespoonsoy sauce or tamari


  • Heat the oil in a large, deep sauté pan or cast iron skillet over medium heat until shimmering. Add the onions and cook on medium-low to medium heat, stirring frequently, until the onions have caramelized lightly, about 20 minutes. Meanwhile, sear the brisket.
  • Pat the brisket dry with paper towels. Season generously all over with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Add the brisket and sear, flipping once, until a golden-brown crust forms. Transfer to a 6-quart or larger slow cooker fat side up. Sprinkle the minced garlic over the brisket.
  • When the onions are ready, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce or tamari together and pour into the slow cooker.
  • Cover and cook until the brisket is very tender, 6 to 8 hours on the LOW setting. Switch to the WARM setting and let rest for at least 20 minutes. (If your slow cooker doesn’t have a WARM setting, transfer to a baking dish and cover tightly with aluminum foil while resting.)
  • The brisket can be sliced or shredded immediately and served with the onions and juices. Or, let the meat cool, then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.
  • To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid or two layers of aluminum foil. Heat in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).


  • Cooking time: Personally I like brisket very tender and shredded, almost like pulled beef. But if you prefer to slice the meat for a more formal presentation, aim for the shorter end of the recommended cooking time. Final cooking time will depend on the size and shape of the meat.
  • Oven instructions: No slow cooker? Cook in the oven instead, in a baking dish covered tightly with aluminum foil or in a covered Dutch oven. Cook at 325°F until very tender, 3 to 4 hours.

Reference : thekitchn.


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