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Slow Cooker Brisket with Balsamic Onion Gravy

A savory slow-cooked brisket paired with a rich balsamic onion gravy, perfect for busy families seeking comfort and delicious flavors.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 to 5 pounds brisket Choose a well-marbled brisket for optimal tenderness.
  • 2 tablespoons olive oil For searing the brisket.
  • 2 large onions, sliced These form the base of the gravy.
  • 4 cloves garlic, minced To add flavor to the gravy.
  • 1 cup balsamic vinegar Adds depth to the gravy.
  • 2 cups beef broth For moistening the brisket.
  • 2 tablespoons brown sugar To balance the acidity of the balsamic vinegar.
  • Salt and pepper to taste For seasoning the brisket.
  • Fresh thyme or rosemary sprigs for garnish Optional, to enhance flavor and presentation.

Method
 

Preparation
  1. Pat the brisket dry with paper towels and season generously with salt and pepper on both sides.
  2. In a large skillet, heat the olive oil over medium-high heat. Sear the brisket on both sides until browned, about 4-5 minutes per side.
  3. In the same skillet, add sliced onions and cook until softened, about 5 minutes. Stir in minced garlic and let it bloom for about a minute.
  4. Pour in the balsamic vinegar and beef broth, add brown sugar, and mix well. Bring it to a simmer before removing from heat.
  5. Transfer the brisket to your slow cooker, pour the balsamic mixture over it, ensuring it's submerged.
Cooking
  1. Cover the slow cooker and cook on low for about 8 hours or until the meat is tender.
  2. Once cooked, slice the brisket against the grain and serve with the gravy spooned generously over the top.

Notes

For an indulgent meal, pair this brisket with mashed potatoes, roasted vegetables, or a fresh green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.