SLOW COOKER BRISKET


WITH RED WINE GLAZE Perfect for Passover, this melt-in-your-mouth brisket is brasied in red wine, then finished under the broiler for a sticky-sweet glaze.


PREP TIME 15 MIN. – COOK TIME 4 HOURS 35 MIN. READY IN 4 HOURS 50 MIN. – SERVINGS 8


1 large onion 5 cloves garlic 1 (3 lb) beef brisket 1 tsp salt ½ tsp pepper 2 tbsp olive oil 3 bay leaves 10 sprigs fresh thyme


2 cups kosher for Passover vegetable stock 1 cup dry kosher for Passover red wine 1/3 cup sugar 2 tbsp parsley leaves


The secret to tender brisket is hands-off slow cooking.


STEP 1 Cut the onion into large wedges. Smash and peel the garlic cloves. Pat the brisket dry. Season with the salt and pepper. STEP 2 In a 12-inch skillet, heat the oil on medium- high. Add brisket and cook 5–6 min. per side, until browned. Transfer to a large slow cooker. STEP 3 To same skillet, add onion, garlic, bay leaves, and thyme. Reduce heat to medium-low. Cook 3–4 min., until browned, stirring often. Stir in the stock and wine. Heat to a boil on high, scraping up any browned bits. Transfer mixture to slow cooker. Cover and cook on high 4 hours, until tender. STEP 4 Transfer brisket to a foil-lined rimmed baking sheet. Heat broiler on high. Strain 1 cup of cooking liquid into a fat separator and then add degreased liquid to a small saucepan. Stir in the sugar. Heat to a boil on high. Reduce heat and simmer 20–25 min., until syrupy, stirring occasionally. STEP 5 Brush mixture onto brisket and broil 2 min., until browned in spots. Brush with more glaze and broil another minute. To serve, thinly slice and drizzle with any remaining glaze. Garnish with the parsley.


Per serving: 548 calories, 39g fat, 15g saturated fat, 120mg cholesterol, 554mg sodium, 12g carbohydrate, 1g fiber, 10g sugar, 30g protein


www.savoryonline.com | April 2019 85


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