YIELD Makes 10 to 12 servings
|1||whole well-trimmed beef brisket (about 5 pounds)|
|2||teaspoons minced garlic|
|1/2||teaspoon black pepper|
|2||large onions, cut into 1/4-inch slices and separated into rings|
|1||bottle (12 ounces) chile sauce|
|1‑1/2||cups beef broth, dark ale or water|
|2||tablespoons Worcestershire sauce|
|1||tablespoon packed brown sugar|
|Red boiling potatoes, carrots, sliced parsnips or turnips (optional)|
Slow Cooker Directions
- Place brisket, fat side down, in 4- to 5-quart slow cooker. Spread garlic evenly over brisket; sprinkle with pepper. Arrange onions over brisket. Combine chile sauce, broth, Worcestershire sauce and sugar in medium bowl; pour over brisket and onions. Cover; cook on LOW 8 hours.
- Turn brisket over; stir onions into sauce and spoon over brisket. Add vegetables, if desired. Cover; cook 1 to 2 hours or until fork-tender. Transfer brisket to cutting board. Tent with foil; let stand 10 minutes.*
*At this point, brisket may be covered and refrigerated up to one day before serving. To reheat brisket, cut diagonally into thin slices. Place brisket slices and juice in large skillet. Cover and cook over medium-low heat until heated through.
- Stir juices in slow cooker. Spoon off and discard fat from juices. (Juices may be thinned to desired consistency with water or thickened by simmering, uncovered, in saucepan.) Carve brisket across grain into thin slices. Spoon juices over brisket.
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