Lay HALF the sliced onions in the bottom of a 5 to 6 quart slow cooker.
Mix together the garlic, paprika, 2 tsp salt, and 1/2 pepper together in a small bowl. Pat the brisket dry with paper towels and rub the spice mixture all over the brisket.
Heat the oil in a large skillet over medium-high heat until the oil is hot and shimmers. Sear the brisket until browned on both sides, about 3 minutes per side. Transfer the brisket to the slow cooker fat side up and set aside.
Keep the heat on the stove at medium-high and add the remaining onion slices and water to the hot pan. Using a wooden spoon scrape the bottom of the pan to release any stuck on bits. Cook the onions, stirring occasionally, until the liquid in the pan has evaporated, about 7 minutes. Scrape the onions into the slow cooker over the brisket. Cover the slow cooker and cook on LOW until brisket is tender but not falling apart, 6 to 7 hours. Season with salt & pepper to taste.
Transfer the brisket to a cutting board and cut against the grain into thin slices. Serve with the onions and liquid from the slow cooker over top.
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