Slow Cooker Sweet-and-Sour Brisket

1. 1

   Season the brisket with salt and pepper.

2. 2

   In a very large skillet, heat the oil until shimmering.

3. 3

   Cook the brisket over moderately high heat, turning once, until browned on both sides, about 10 minutes total.

4. 4

   Transfer to a slow cooker.

5. 5

   In a medium bowl, mix the ketchup with the brown sugar, chicken broth, onions and 1 tablespoon of the red wine vinegar.

6. 6

   Pour the mixture over the brisket.

7. 7

   Cover and cook on low for 8 hours, until the brisket is tender.

8. 8

   Transfer the brisket to a cutting board and let stand for 5 minutes.

9. 9

   Skim the fat from the sauce.

10. 10

    Slice the brisket across the grain 1/4 inch thick and return the meat to the sauce.

11. 11

    Cover and cook on high for about 1 hour, until the meat is very tender.

12. 12

    Transfer the brisket to a warm platter.

13. 13

    Add the remaining 1 1/2 tablespoons of vinegar to the sauce and season with salt and pepper.

14. 14

    Serve the brisket with the sauce and with buttered egg noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.