Ingredients
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1 large onion
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5 cloves garlic
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1 (3 lb) beef brisket
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1 tsp salt
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1/2 tsp pepper
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2 tbsp olive oil
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3 bay leaves
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10 sprigs fresh thyme
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2 cups vegetable stock
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1 cup dry red wine
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1/3 cup sugar
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2 tbsp fresh parsley
Steps
1
Cut the onion into large wedges. Smash and peel the garlic cloves. Pat the brisket dry. Season with the salt and pepper.
2
In a 12-inch skillet, heat the oil on medium-high. Add brisket and cook 5–6 min. per side, until browned. Transfer to a large slow cooker.
3
To same skillet, add onion, garlic, bay leaves, and thyme. Reduce heat to medium-low. Cook 3–4 min., until browned, stirring often. Stir in the stock and wine. Heat to a boil on high, scraping up any browned bits. Transfer mixture to slow cooker. Cover and cook on high 4 hours, until tender.
4
Transfer brisket to a foil-lined rimmed baking sheet. Heat broiler on high. Strain 1 cup of cooking liquid into a fat separator and then add degreased liquid to a small saucepan. Stir in the sugar. Heat to a boil on high. Reduce heat and simmer 20–25 min., until syrupy, stirring occasionally.
5
Brush mixture onto brisket and broil 2 min., until browned in spots. Brush with more glaze and broil another minute. To serve, thinly slice and drizzle with any remaining glaze. Garnish with the parsley.
