TANGY TOMATO BRISKET

Tangy Tomato Brisket image

Number Of Ingredients 11

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3 ounces tomato paste
1/4 cup firmly packed light brown sugar
2 tablespoons cider vinegar
1/2 teaspoon Worcestershire sauce
1/8 teaspoon dry mustard
3 cloves garlic, pressed
4 pound brisket, trimmed of as much fat as possible and blotted dry
1 salt and freshly ground pepper to taste
1 paprika to taste
1 tablespoon olive oil
2 yellow onions, cut in half and thinly sliced into half-moons

Steps:

In a small bowl, stir together the tomato paste, brown sugar, vinegar, Worcestershire, mustard and garlic.
If the meat is too big to lie flat in your slow cooker, cut it in half. Season the meat generously with salt, pepper, and paprika.
In a large, heavy skillet, preferably one without a nonstick coating, heat the oil over high heat. When hot, brown the brisket very well, about 3 minutes per side. Transfer to a plate. Add the onions to the pan and cook, stirring a few times, until browned or even a bit blackened on the edges, 5 to 7 minutes.
Put half the onions in the cooker. (If you have cut your brisket into 2 pieces, place one-third of the onions in the cooker.) Smear the tomato paste mixture thickly on both sides of the brisket and place in the cooker, with the fattier side facing up. Top with the remaining onions. (If you have cut your brisket into 2 pieces, place one-third of the onions between the two pieces of brisket, and the remaining onions on top of the second piece.) Pour any meat juices from the plate over the brisket.
Cover and cook on LOW until the brisket is tender when pierced with a for, 5 to 7 hours.
Transfer to a cutting board and cut on the diagonal, against the grain, into thin slices. Pour the sauce into a bowl and allow to settle so that you can skim the fat. Serve the meat with the sauce and sliced onions.