- Cut brisket into two or three pieces small enough to fit into a Dutch oven; pat dry. Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Reduce the heat to medium and brown the brisket one piece at a time, about 2 minutes per side, adding an extra tablespoon of oil if necessary to prevent sticking. Transfer the brisket to a 5-quart (or larger) slow cooker.
- Add the remaining 1 tablespoon oil to the pan. Add onions and cook, stirring occasionally, until softened, 3 to 6 minutes. Add garlic, thyme and pepper and cook, stirring, for 1 minute. Stir in tomato paste. Add beef broth and salt; bring to a boil.
- Transfer the onion mixture to the slow cooker. Cover and cook until the brisket reaches desired tenderness (see Timing Tip, above), 4 to 5 hours on High or 8 to 10 hours on Low.
- Transfer the brisket to a cutting board and slice or shred. Place in a serving dish; cover to keep warm. Transfer the gravy to a saucepan. Bring to a boil over medium-high heat and boil rapidly for 5 minutes to reduce slightly.
- Meanwhile, mix butter and flour in a small bowl until smooth and creamy. Once the gravy has reduced, lower the heat to maintain a simmer. Stir in Worcestershire sauce. Whisk half the butter mixture into the gravy and return to a simmer. Cook, stirring, until it thickens slightly, 1 to 3 minutes. If the gravy does not thicken enough (it should have the consistency of a cream soup), add the rest of the butter mixture and repeat. Do not overcook. Serve the brisket with the gravy.
- Variation: Use 3 cups leftover brisket and 2 cups gravy to make Brisket Sloppy Joes. Heat 1 tablespoon extra-virgin olive oil in a large saucepan over medium heat. Add 1 seeded and diced green bell pepper and 1 seeded and minced jalapeño pepper (optional) and cook, stirring occasionally, until softened, 3 to 4 minutes. Add 1 drained 14-ounce can diced tomatoes, 2 teaspoons chili powder and 1/4 teaspoon salt and cook, stirring, for 1 minute. Add 3 cups chopped Slow-Cooked Brisket, 2 cups Onion Gravy, 2 tablespoons molasses and 2 tablespoons brown sugar; stir well. Cover and simmer for 10 minutes to meld flavors. Serve on warm whole-wheat or onion buns.
- 1 tablespoon extra-virgin olive oil
- 1 green bell pepper, seeded and diced
- 1 jalapeño pepper, seeded and minced (optional)
- 1 14-ounce can diced tomatoes, drained
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 3 cups chopped Slow-Cooked Brisket (recipe follows)
- 2 cups Onion Gravy from brisket, or more if desired
- 2 tablespoons molasses
- 2 tablespoons brown sugar
- 4 whole-wheat or onion buns, split and warmed
Preparation
- Heat oil in a large saucepan over medium heat. Add bell pepper and jalapeño (if using) and cook, stirring occasionally, until softened, 3 to 4 minutes. Add tomatoes, chili powder and salt and cook, stirring, for 1 minute. Add brisket, gravy, molasses and brown sugar; stir well. Cover and simmer for 10 minutes to meld flavors. Serve on warm buns.
| 1 | bottle fruity, smooth, medium-bodied red wine (see note above) |
| 2 | cups low-sodium chicken broth |
| 10 | sprigs fresh parsley leaves |
| 2 | tablespoons minced fresh parsley leaves |
| 2 | sprigs fresh thyme |
| 1 | bay leaf |
| 4 | ounces bacon , preferably thick-cut, cut crosswise into 1/4-inch pieces |
| 2 1/2 | pounds boneless, skinless chicken thighs , trimmed of excess fat and cut in half crosswise |
| 5 | tablespoons unsalted butter |
| 24 | frozen pearl onions , thawed, drained, and patted dry (about 1 cup) (see note above) |
| 8 | ounces cremini mushrooms , wiped clean, stems trimmed, halved if small and quartered if large |
| 2 | medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons) |
| 1 | tablespoon tomato paste |
| 2 | tablespoons all-purpose flour |
INSTRUCTIONS
1. Bring all but 1 tablespoon wine (reserve for later use), broth, parsley sprigs, thyme, and bay to simmer in large saucepan over medium-high heat. Cook until reduced to 3 cups, about 25 minutes. Discard herbs.
2. Meanwhile, cook bacon in large Dutch oven over medium heat until browned, 7 to 8 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate. Reserve 2 tablespoons fat in small bowl; discard remaining fat.
3. Lightly season chicken with salt and pepper. Heat 1 tablespoon reserved bacon fat in Dutch oven over medium-high heat until just smoking. Add half of chicken in single layer and cook until lightly browned, about 2 minutes per side. Transfer to plate and repeat with remaining chicken and 1 tablespoon bacon fat.
4. Melt 3 tablespoons butter in now-empty Dutch oven over medium-high heat. When foaming subsides, add pearl onions and mushrooms; cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Reduce heat to medium, add garlic, and cook until fragrant, about 30 seconds. Add tomato paste and flour; cook, stirring frequently, until well combined, about 1 minute.
5. Add reduced wine mixture, scraping bottom of pot with wooden spoon to loosen browned bits; add 1/4 teaspoon pepper. Return chicken, any accumulated juices, and reserved bacon to pot; increase heat to high and bring to boil. Reduce heat to medium-low, cover pot, and simmer until chicken is tender, about 25 minutes, stirring halfway through cooking time.
6. Using slotted spoon, transfer chicken to large bowl; tent with foil to keep warm. Increase heat to medium-high and simmer sauce until thick and glossy and measures 3 cups, about 5 minutes. Off heat, stir in remaining 2 tablespoons butter and reserved 1 tablespoon wine. Season to taste with salt. Return chicken to pot and top with minced parsley. Serve immediately.
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