From Everyday Food, 4/11
1 onion, sliced (or diced)
2 garlic cloves, smashed
4 pounds beef brisket, trimmed.
2 cups chicken broth.
Combine onion and garlic in crockpot.
Season beef with salt and pepper. Place fat side up in crockpot. Add broth. Cook for 6 hours on high.
Remove beef and slice thinly.
Serve with onions and cooking liquid.
– 2 tbsp + 2 tsp olive oil
– 3.5 pounds beef brisket, cut into 3″ pieces
– 8 shallots, halved
– 6 cloves garlic
– 3 cups dry red wine
Preheat over to 350.
In a dutch over, heat 2 tbsp oil over medium high. Season brisket with salt and pepper. In batches, cook, turning occasionally, until dark brown on all side. Transfer brisket to play and discard fat.
Return pot to heat and add 2 tsp oil and shallots. Cook until shallots are browned. Add garlic and cook, stirring, until fragrant.
Add wide and simmer rapidly until reduced by 3/4s, about 15 minutes. Return beef to pot and add enough water to cover meat. Bring to boil, cover, then place pot in over. Cook until beef is tender 3.5-4 hours.
Boyd Recipes 