Active Time
25 Mins
Total Time
8 Hours 25 Mins
Yield
Serves 8 (serving size: 2 brisket slices, about 1/4 cup melted onions, 2 tbsp. pickled onions)
Photo: Victor Protasio

How to Make It

Step 1

Heat 1 tablespoon oil in a large skillet over medium-high. Sprinkle brisket evenly with pepper and 3/4 teaspoon salt. Add brisket to skillet; cook until very well browned, about 4 minutes per side.

Step 2

Place bay leaves in bottom of a 5- to 6-quart slow cooker; add Worcestershire sauce and 2 tablespoons water. Add brisket to slow cooker. Separate sweet onion into rings; toss with remaining 2 tablespoons oil. Arrange onion rings over brisket. Cover, and cook on low until brisket is tender, about 8 hours.

Step 3

Meanwhile, bring vinegar, sugar, cloves, 1 teaspoon salt, and remaining 2/3 cup water to a boil in a saucepan over high. Add red onion; remove from heat, and cool to room temperature. Place in a bowl; refrigerate up to 8 hours.

Step 4

Remove brisket from slow cooker; cut across grain into 16 slices. Arrange on a platter. Top with sweet onion mixture and remaining 3/4 teaspoon salt. Drain red onions; discard cloves. Arrange pickled red onions on platter.

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