Wine-Braised Brisket with Onions
Marinate beef brisket overnight in red wine and beef broth for fall-apart tender results.
Recipe Summary test
Slow Cooker Directions:
Trim fat from meat. Sprinkle meat with the 1/2 teaspoon salt and 1/2 teaspoon pepper. If necessary, cut brisket to fit into a 5- to 6-quart slow cooker. Place meat in removable liner of slow cooker. Pour wine and broth evenly over brisket. Top with mushrooms, onion, thyme, bay leaf, and garlic. Cover and refrigerate overnight. Remove from refrigerator. Place liner in slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Carefully remove brisket from slow cooker and slice across the grain. If desired, transfer cooking liquid to a large saucepan. Bring to boiling; reduce heat. Simmer, uncovered, until desired consistency. Serve brisket with sauce.