Slow-Cooked Brisket and Onions

Imagine the aroma wafting out of your kitchen from this dish!!!
(serves 6)

1 T. EVOO
1&1/2 lbs. sweet onions (about 2 large), sliced into half moons
3&1/2 lbs. beef brisket
Coarse kosher salt, and freshly ground pepper
6 cloves of garlic, minced
2 cups low sodium* beef broth
2 T. Worcestershire sauce
1 T. low sodium* sauce

Heat a deep sauté pan or cast iron skillet over med. heat wit the oil. Add the onions and cook on med.-low to med. heat., stirring frequently, for about 20 mins. or until the onions have caramelized lightly. While the onions are cooking, take the brisket out of its packaging and pat dry. Season generously on all sides with S&P. Heat a large skillet or sauté pan over med.-high heat and turn on your vent or fan, if you have one. Sear the brisket on all sides until a golden brown crust appears. Remove and place in a slow cooker, fatty side up. Sprinkle the minced garlic over the meat. When the onions are lightly browned, pile them on top and around the meat. Mix the broth, Worcestershire, and soy sauce, and pour into the slow cooker. Cover and cook on low 6-8 hours or until the brisket is very tender. Let rest of at least 20 mins. before serving in the slow cooker set on warm. If your slow cooker does not have a warm setting, transfer to a baking dish and cover tightly with foil while resting. Slice or shred the meat and serve with onions and juices. Recipe note: if you do not have a slow cooker, cook in the oven in a baking dish covered tightly with foil or in a Dutch oven. Bake at 325 for 3-4 hours.

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MM