Cook's Country Slow Cooker Beef Brisket and Onions - Instructions
Heat oil in large skillet over medium-high heat until shimmering. Cook onions, brown
sugar and 1/4 teaspoon salt until onions are golden, 10-12 minutes. Stir in tomato
paste and flour and cook until darkened, about 2 minutes. Add garlic and cook until
fragrant, about 30 seconds. Stir in broth and cook until sauce thickens, about 4
minutes. Off heat, stir in 2 tablespoons vinegar and transfer mixture to bowl.
Combine 1 teaspoon salt, paprika, onion powder, garlic powder and cayenne in bowl.
Using fork, prick brisket all over. Rub spice mixture over brisket and wrap tightly in
plastic. Cover bowl with onion mixture with plastic wrap. Refrigerate brisket and bowl
with onion mixture overnight.
The next morning, add half of onion mixture to slow-cooker insert. Add thyme and bay
leaves and place brisket, fat side up, on top. Spread remaining onion mixture over