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Step 2
Preheat oven to 300°F or preheat slow cooker to low.
Step 3
Heat a large sauté pan or Dutch oven, lightly coated with evoo, over medium-high heat. Brown onions until dark and very soft. Stir tomato paste in and continue cooking for a few minutes to sear tomato paste. Transfer onions to slow cooker, or if using a Dutch oven, push onions to the side.
Step 4
Season brisket with salt and pepper and brown on both sides in the same pan. You may need to cut brisket in half to fit into a slow cooker.
Step 5
Nestle brisket into pan with onions. Add garlic, broth, wine, and bouquet garni.
Step 6
Cover and braise for 3½ to 4 hours in a 300°F oven or 8 hours on slow cooker, or until a fork inserted, comes out with no resistance.
Step 7
Cool brisket before refrigerating for up to 2 days.
Step 8
Scrape off fat, slice brisket. Squeeze garlic out of heads and add to pan juices. Serve with pan juices and onions.
Step 9
Slice brisket if serving another day and store with pan juices in refrigerator. Reheat in a 300°F oven, covered, for 1 hour. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.