Slow Cooker Brisket
first cut brisket, about 3-4 pounds
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kosher salt and freshly ground black pepper, as needed
Ras el Hanout, as needed
neutral oil like grapeseed, for searing
2 large onions, julienned (cut into thin strips)
5 cloves garlic, minced
1 inch piece ginger, peeled and sliced thin or chopped, if desired
1 cup red wine
¼ cup pomegranate molasses
beef broth, as needed
For serving:
Italian parsley leaves, roughly chopped
thyme leaves, chopped
rosemary, roughly chopped
Season the brisket with salt, pepper and ras el hanout. Use a drizzle of oil to sear the brisket in your slow cooker on both sides until golden brown. If your slow cooker doesn’t have a sear setting, you can do this step in a pan. Once the brisket is seared, add the onions, garlic and ginger (if using), red wine and pomegranate molasses. Add enough beef stock to come up about ¾ of the way up the sides of the brisket. Cook on the low heat setting until the brisket is tender to a knife tip, ours took about 12 hours. Once tender, allow the brisket to cool in the broth until cold.
To serve:
Preheat your oven to 425˚F.
Remove the brisket from the broth, slice as thin as possible without the meat breaking apart. Place a generous smattering of onions down into a shallow baking dish, arrange the sliced brisket shingled over the onions. Spoon a little sauce and onions over the brisket. Heat the brisket in the oven until warmed through and the edges are a little caramelized. Top with the fresh herbs before serving.