Sweet and Tangy Slow Cooker Brisket


2 tablespoons

canola or vegetable oil

large sweet onions, thinly sliced

(6-ounce) can tomato paste

cloves garlic, minced
2 teaspoons

ground paprika
2 teaspoons

dried oregano
1 teaspoon

onion powder
1 teaspoon

garlic powder
1 teaspoon

kosher salt, plus more for the meat
1/2 teaspoon

smoked paprika
1/2 teaspoon

ground cumin
1/2 teaspoon

ground cinnamon
1/2 teaspoon

freshly ground black pepper, plus more for the meat
1 cup

low-sodium beef broth
1 cup

apple cider vinegar
1/2 cup

packed light brown sugar

(3-pound) beef brisket (preferably flat cut)


Heat the oil in a large frying pan over medium-high heat until shimmering. Add the onions and cook, stirring occasionally, until softened and beginning to brown and char in some spots, about 8 minutes.

Add the tomato paste, garlic, paprika, oregano, onion powder, garlic powder, salt, smoked paprika, cumin, cinnamon, and tomato paste, and cook until fragrant, about 2 minutes more. Deglaze the pan with 1 cup of the broth, using a wooden spoon to scrape the browned bits from the bottom of the pan. Add the vinegar and sugar and stir to combine and dissolve the sugar. Bring to a boil. Reduce the heat to low and simmer for 10 minutes. Transfer to a 6-quart or larger slow cooker.

Pat the brisket dry with paper towels. Generously season both sides with salt and pepper. Place the brisket in the slow cooker fat-side down.

Cover and cook on the LOW setting for 6 to 8 hours. The brisket is done when it easily shreds when pulled, but it shouldn’t be falling apart.

Transfer the brisket to a clean cutting board. If desired, use a spoon to scrape the fat cap off. Now you can slice and serve the brisket immediately with the sauce.


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Sooji Halwa