boastin’ about brisket

INGREDIENTS

John's Farm Organic Brisket, 3-5 lbs

2 medium onion, cut in rings, divide equally 

4 garlic cloves, finely sliced

2 ½ C beef broth/bouillon

1 ½ C red wine

4 garlic cloves, cut in half

Olive oil

8-10 whole thyme sprigs

1 t Fairview’s Best Seasoning

¼ t black pepper

½ t kosher salt

4 T Worcestershire sauce

DIRECTIONS

Place frozen brisket in Ziploc bag with rings of 1 onion, garlic clove halves, 2 T Worcestershire, ½ C wine, ½ C broth, and 4 sprigs of thyme. Refrigerator for 24-48 hours. Remove brisket from bag, pat dry with paper towel (discard marinade). Lightly coat bottom of skillet with olive oil and heat until oil begins to smoke. Place brisket in skillet to brown, 2 ½ minutes per side. Remove from skillet; place brisket in crock-pot.

Mix 2 C broth, 1 C wine and 2T Worcestershire, pour over brisket. Use more or less broth/wine mixture depending on size of brisket and size of crock-pot; liquid should come up sides of brisket, not cover. Place sliced garlic, remaining thyme sprigs and rings of 1 onion on top of brisket. Sprinkle meat with salt, pepper, and Fairview’s Best. Cook on low for 8-10 hours. Remove brisket from pot, strain liquid reserving onion to serve with meat.