Slow Cooker Brisket With Melty Onions and Chimichurri

 


Slow Cooker Brisket With Melty Onions and Chimichurri

Ingredients

Brisket

3 Tbsp olive oil

5 to 5 1/2 lb brisket, trimmed

1 Tbsp. plus 1 tsp kosher salt, divided

1 1/2 tsp ground black pepper, divided

4 large red onions, cut into 1/2-inch-thick slices

1 cup dry red wine (kosher if desired)

Chimichurri

1 1/2 cups fresh flat-leaf parsley leaves, chopped, plus more for serving

3/4 cup olive oil

2 Tbsp prepared white horseradish

1/2 tsp lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon)

1/2 tsp kosher salt

1/8 tsp ground black pepper

Directions

Make the brisket: Heat oil in a large skillet over medium-high. Sprinkle brisket with 1 tablespoon salt and 1 teaspoon pepper. Place in hot oil and cook until browned on both sides, about 6 minutes per side. Transfer to a 6-to-8-quart slow cooker.

Add onions and remaining 1 teaspoon salt and 1/2 teaspoon pepper to skillet. Cook over medium until onions are starting to wilt, about 5 minutes. Stir in wine; cook, scraping up browned bits from bottom of skillet, for 2 minutes. Transfer onions to slow cooker. Add 1 cup water. Cover and cook until brisket is fork-tender, on low for 8 to 9 hours or on high for 6 hours. 

Make the chimichurri: Stir together parsley, oil, horseradish, lemon zest and juice, salt, and pepper in a medium bowl. Refrigerate until ready to serve.

Slice brisket against the grain. Top with onions, braising liquid, and parsley. Serve with chimichurri.

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