Credit: Victor Protasio

Recipe Summary

25 mins
8 hrs 25 mins
Serves 8 (serving size: 2 brisket slices, about 1/4 cup melted onions, and about 2 tbsp. pickled onions)


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium-high. Sprinkle brisket evenly with pepper and 3/4 teaspoon salt. Add brisket to skillet; cook until very well browned, about 4 minutes per side.

  • Place bay leaves in bottom of a 5- to 6-quart slow cooker; add Worcestershire sauce and 2 tablespoons water. Add brisket to slow cooker. Separate sweet onion into rings; toss with remaining 2 tablespoons oil. Arrange onion rings over brisket. Cover, and cook on low until brisket is tender, about 8 hours.

  • Meanwhile, bring vinegar, sugar, cloves, 1 teaspoon salt, and remaining 2/3 cup water to a boil in a saucepan over high. Add red onion; remove from heat, and cool to room temperature. Place in a bowl; refrigerate up to 8 hours.

  • Remove brisket from slow cooker; cut across grain into 16 slices. Arrange on a platter. Top with sweet onion mixture and remaining 3/4 teaspoon salt. Drain red onions; discard cloves. Arrange pickled red onions on platter.

Nutrition Facts

254 calories; fat 14g; saturated fat 4g; protein 22g; carbohydrates 8g; fiber 1g; sodium 538mg; sugars 5g; added sugar 1g.