(Serves 4–6)
David’s Insider Tip: “The holidays can be a busy time of year, but making a homemade meal, like my melt-in-your-mouth brisket, won’t add to the hustle and bustle. You can serve this right away or freeze and reheat depending on your plans.”
Ingredients
- 3–4 lbs beef brisket, first or flat cut
- 3 Tbsp oil
- 10 cups thinly sliced onions
- 4 cloves garlic, smashed
- 1 cup tomato purée
- 1 cup beef stock
- ¼ cup red wine vinegar
- 2 Tbsp brown sugar
- ½ tsp dried thyme
- 1 Tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- Additional salt and pepper for seasoning
Preparation
- Season the brisket with salt and pepper.
- Heat a large skillet with oil on medium-high heat and then add the brisket, browning on both sides. Place the browned brisket into a slow cooker.
- Put the sliced onions and garlic in a skillet and sauté on medium heat until onions are caramelized, about 20 minutes.
- In a bowl, stir together the tomato purée, stock, vinegar, sugar, thyme, Worcestershire, salt and pepper. Add the mixture to the skillet.
- Pour the onion mixture over the brisket and place the lid on the slow cooker. Cook on high for 5–5-1/2 hours.
- Remove the brisket and thinly slice against the grain. Serve with the sauce.
To Make Ahead:
Cook the brisket according to directions above, up until slicing it. Remove the brisket from the slow cooker and place in an oven-safe baking dish. Top the brisket with onions and sauce. Let cool completely. Once cool, wrap the baking dish tightly with foil and freeze.
To Reheat from Frozen:
Preheat the oven to 350°F. Place foil-wrapped baking dish in the oven for 1-1/2 hours. Remove the brisket and slice against the grain.
Learn more about QVC’s In The Kitchen with David and be sure to uncover his helpful tips for holiday cooking and baking!
- Recipe, Photos: QVC