Ingredients
2 tablespoons fat, divided
4 large onions, thinly sliced
6 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon pepper, coarsely ground
6 ounces tomato paste
2 cups beef broth
1 teaspoon salt
2 tablespoons flour, blending
1 tablespoon Worcestershire sauce
2 tab mustard
Preparation
Cut brisket into two or three pieces small enough to fit into a Dutch oven; pat dry. Heat 1 tablespoon fat in the Dutch oven over medium-high heat. Reduce the heat to medium and brown the brisket one piece at a time, about 2 minutes per side, adding an extra tablespoon of fat if necessary to prevent sticking. Transfer the brisket to a 5-quart (or larger) slow cooker.
Add the remaining 1 tablespoon fat to the pan. Add onions and cook, stirring occasionally, until softened, 3 to 6 minutes. Add garlic, thyme and pepper and cook, stirring, for 1 minute. Stir in tomato paste. Add beef broth and salt; bring to a boil.
Transfer the onion mixture to the slow cooker. Cover and cook until the brisket reaches desired tenderness, 4 to 5 hours on high or 8 to 10 hours on low*.
Transfer the brisket to a cutting board and slice or shred. Place in a serving dish; cover to keep warm. Transfer the gravy to a saucepan. Bring to a boil over medium-high heat and boil rapidly for 5 minutes to reduce slightly.
Once the gravy has reduced, lower the heat to maintain a simmer. Stir in Worcestershire sauce and mustard. Add flour to thicken as required**. The gravy should have the consistency of a cream soup. Do not overcook. Serve the brisket with the gravy.
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* Cook the brisket for the shorter amount of time suggested if you prefer firmer, sliceable meat. If you like it to be falling apart, for shredding rather than slicing, set your timer for the longer time.
** I keep my blending flour in an old spice jar with a large shaker top.