Ingredients
- 1 large yellow onion, thinly sliced
- 2 garlic clove cloves, smashed and peeled
- 1 first cut of beef brisket (4 pounds), trimmed of extra fat
- Coarse salt and ground pepper
- 2 cups low-sodium chicken broth
- two tablespoons chopped fresh parsley leaves, for serving
Directions
Inside a 5- to six-quart slow oven, combine onion and garlic clove. Season brisket with pepper and salt and put, fat side up, in slow oven. Add broth. Cover and prepare on high until brisket is fork-tender, about 6 hrs. Remove brisket and thinly slice from the grain. Serve with onion and a few cooking liquid sprinkle with parsley.
If one makes this in advance, cover and refrigerate brisket in cooking liquid, as much as 7 days. Reheat inside a 300-degree oven.
Cook's Notes
An entire brisket consists of an initial cut an additional cut. With this recipe, search for the leaner first cut, or "flat cut." Ask your butcher to trim the layer of fat around the brisket lower to at least oneOr4 inch, which is sufficient to keep your meat moist and tender because it cooks.