Brisket is one of those things that needs to be cooked low and slow. And for those planning ahead, it's even better when cooked, refrigerated and sliced for serving the next day. This version melds a vinegary tang with a touch of brown sugar, resulting in a deeply flavorful sauce that can be sopped up by the potatoes within.
You really want the brisket to be submerged in liquid, so the amount you need will vary based on the slow cooker you use. Add a bit of water, chicken broth, or beef broth if need be. It's also worth noting that when cutting the meat, it's essential to slice across the grain. Otherwise, the brisket will be tough and chewy.
- Yield:Serves 6
- Active time: 30 minutes
- Total time:10 hours
- 1 1/2 tablespoons olive oil
- Kosher salt
- Cracked black pepper
- 3 pound beef brisket
- 1 medium onion, minced
- 2 bell peppers, seeded and sliced
- 2 pounds small potatoes, such as fingerlings
- 2 14.5-ounce cans fire-roasted, diced tomatoes
- 1 tablespoons brown sugar
- 1 1/2 tablespoons balsamic vinegar
- 1/4 cup dry red wine
- 1 tablespoon Worcestershire sauce
Heat olive oil in a large sauté pan until shimmering. Season brisket with salt and pepper and brown on both sides.
Transfer brisket to a slow cooker and add remaining ingredients. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook on low setting for 8 to 10 hours or until tender.
Remove brisket from slow cooker and let rest for 5 minutes. Slice against the grain. Place on a platter along with vegetables. Spoon sauce on top or place in a gravy boat to pass alongside.