- 1 bottle of Claude’s BBQ Brisket marinade
- 1 tablespoon olive oil
- 1 1/2 pounds yellow or red onions (about 2 large onions), sliced into half moons
- 3 1/2 pounds beef brisket
- Coarse kosher salt and freshly ground black pepper
- 6 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce (or tamari, if gluten-free)
Take brisket and add Claude’s BBQ Brisket Marinade. Let sit for 4 hours.
Heat a deep sauté pan or cast iron skillet over medium heat with the olive oil. Add the onions and cook on medium-low to medium heat, stirring frequently, for about 20 minutes or until the onions have caramelized lightly. While the onions are cooking, take the marinated brisket and season the meat generously with salt and pepper.
Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in a slow-cooker insert, fatty side up. Sprinkle the minced garlic over the meat. Add sautéed onions on top and around the meat. Mix the broth and pour into the slow-cooker.
Cover and cook in the slow cooker on LOW for 6 to 8 hours or until the brisket is very tender. Let rest for at least 20 minutes before serving in the slow cooker set on WARM. (If your slow cooker doesn't have a WARM setting, transfer to a baking dish and cover tightly with foil while resting.)