This slow cooker brisket with melty onions and chimichurri ensures you can handle other holiday preparations effortlessly. Achieve a fall-apart tender brisket, enhanced by sweet onions and a fresh herby sauce. Begin by searing the brisket in a hot skillet to enhance flavors. The onions initially cook on the stovetop to speed up caramelization. Deglaze the skillet with red wine, drawing out flavorful bits before everything slowly cooks over nine hours.
The result? A tender brisket enveloped in rich, hearty jus. A zesty parsley-horseradish sauce adds a refreshing touch to your dish. This recipe is ideal for Hanukkah or special occasions.
Leftovers? Create a sandwich with brisket and its juices or transform it into taco filling. Developed by Anna Theoktisto, this recipe features:
Ingredients:
– Brisket: Olive oil, brisket, kosher salt, black pepper, red onions, red wine.
– Chimichurri: Parsley, olive oil, horseradish, lemon zest and juice, salt, pepper.
Cooking Instructions:
1. Prepare the brisket by heating oil in a skillet, season with salt and pepper, and brown all sides. Transfer to a slow cooker.
2. Add onions and remaining seasoning to the skillet, cook until wilted. Stir in wine, deglazing the skillet, and transfer to the slow cooker with water. Cook until tender.
3. Mix chimichurri ingredients and refrigerate until serving.
4. Serve sliced brisket with onions and chimichurri.
This slow cooker brisket recipe simplifies holiday meal prep while delivering impressive flavors.
