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Brisket and Onions Recipe

Maggie Shi's book "Slow Cooker Family Favorites" tackles some of the most complex, traditional family meals and makes them easy, do-able meals that will convert even the most reluctant home cook. For this particular meal, she writes, "While I try to keep slow cooker meals as simple as possible, in this case, I think it’s important to cook the onions and sear the brisket in advance. You’ll develop much better flavor and the end results are well worth it."

Brisket and Onions

  • Makes


    6-8 servings
  • Meal
  • Prep

    20 minutes
  • Cook

    480 minutes
  • Total

    500 minutes


  • 2 tablespoons canola or vegetable oil, divided
  • 2 large yellow onions, sliced into half moons
  • 1 (4-pound) beef brisket
  • 1 ½ tablespoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon red wine vinegar
  • 6 garlic cloves, minced


  • 1. In a large skillet, heat 1 tablespoon oil over medium heat. Add the onions and cook, stirring occasionally, until tender and browned, about 20 minutes.

  • 2. Meanwhile, pat the brisket dry and season all over with the salt and pepper. In a second large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the brisket and cook until both sides are browned, about 10 minutes. Remove and place in a slow cooker.

  • 3. In a large bowl, whisk together the broth, Worcestershire, soy sauce, tomato paste, and red wine vinegar.

  • 4. Sprinkle the garlic and caramelized onions over the meat. Pour the broth mixture into the slow cooker. Cover and cook on low for 8 to 9 hours, until the brisket is very tender. Slice or shred the brisket and serve with the onions and juices.

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Available at Amazon. Excerpted from "Slow Cooker Family Favorites" by Maggie Shi. (The Countryman Press 2016).

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