Dinner Tonight: Caramelized Onion Brisket

 
This is my Caramelized Onion Brisket but you could totally use a different cut of meat (a roast or pork loin would be delicious in here too).  Just swap out the meat and you have an entirely different dinner…that’s mix and matchin’ baby!
 
 
Shopping List
2-3 pound brisket (it will be in the meat case at the grocery store. It will most likely say “trimmed”.)
3 onions, sliced
3-4 splashes apple cider vinegar
3 cups apple juice
3 cups beef stock
3 tablespoons vegetable oil
Lots of salt and pepper
 
Heat vegetable oil in large pot over medium-high heat, salt and pepper FAT SIDE OF BRISKET and lay down in pot to brown 4-5 minutes. While that side is browning, salt and pepper the other side that’s now facing up. Flip brisket over (so now the fat side is up) and brown the other side an additional 4-5 minutes.
In your slow cooker, place half of your onions on the bottom, then top the onions with your browned brisket.  Layer the second half of your onions on top of the brisket.  Pour vinegar, apple juice and beef stock over the top.  Close the lid and cook on low all day (8 to 10 hours) or on high 4 to 5 hours.
 
Remove brisket from slow cooker and let it rest about 10 minutes on the counter (covered with foil to keep it warm).  Slice brisket and then serve it with the onions from the slow cooker.
 
Easy, simple and delicious! (And don’t forget, versatile!  Use whatever type of slow cooking meat you love the most…we just love a brisket.)
 

Caramelized Onion Brisket Recipe, Dinner Tonight: Caramelized Onion Brisket
  • Sheaffer {Pinterest Told Me To} November 14, 2012 at 12:49 pm

    This is sooooooooooo up my alley! I LOVE a caramelized onion, and brisket in the slow cooker makes the house smell delish!

  • JenniferW November 14, 2012 at 7:09 pm

    Looks yummy! I just so happen to be making brisket for a MOPS dinner tonight….I'll have to try your recipe next time. We love brisket! But shouldn't you be leaving for Thailand soon? (I know you can't answer that)

  • Katharine H July 30, 2013 at 4:42 pm

    This was out of this world. I made it last night for my husband and we loved it. We paired it with some sauteed swiss chard and it was perfect. Thank you!

  • Brandie January 11, 2014 at 3:41 pm

    Going to try this with a pork loin next week…would you still use beef stock with a pork loin??

  • Mix and Match Mama January 11, 2014 at 3:52 pm

    You could use beef or chicken stock…you're looking for flavor and I think they would equally compliment each other!