It doesn’t get more tender, tasty, and comforting than this. Make sure you buy beef brisket, not corned beef or another cut.
— Jonnie Downing
2 medium onions, thinly sliced
4 lb. beef brisket
4 garlic cloves, minced
1 Tbsp. red wine vinegar
1 Tbsp. light brown sugar
1 Tbsp. ketchup
1/3 cup water
2 Tbsp. all-purpose flour
1/2 tsp. kosher salt
1/8 tsp. black pepper
Place the sliced onions in the slow cooker and top with the brisket, fat side up. Cover the meat with the garlic.
Mix the vinegar, brown sugar, and ketchup in a small bowl, then rub the mixture onto the beef.
Pour in the water at the side of the slow cooker so the glaze doesn’t rinse off.
Cover and cook on low for 8 to 10 hours.
Take the meat out of the slow cooker and set it on a serving plate. Cover tightly with foil to keep it warm.
To make gravy, turn the slow cooker to high. In a small bowl, mix the flour with just enough water to make a smooth mixture and season with the salt and pepper. Whisk the flour mixture into the drippings in the slow cooker and bring to a boil, whisking vigorously until smooth and thickened.