Slow Cooker Barbecue-Style Brisket

FLour, 1/4 cup

Salt and freshly ground pepper

Beef Brisket, 3 1/2-4 pound, trimmed of excess fat

Arbequina Extra-Virgin Olive Oil, 1/4 cup

Yellow Onions, 2, thinly sliced

Garlic, 2 cloves, minced

Cayenne pepper, 1 teaspoon

Beef Broth, 1 cup

Red Wine Vinegar, 1/2 cup

Sugar, 1/3 cup

Tomato Paste, 2 Tablespoons

Brown the Brisket:  On a large plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.  Coat the brisket evenly with the flour mixture, shaking off the excess; reserve the remaining flour mixture. In a large frying pan over high heat, warm the oil.  Add the brisket, fattier side down and cook until browned on the bottom, about 7 minutes.  Turn the brisket over and brown the second side, about 7 minutes longer.  Transfer the brisket, fat side up to the slow cooker.

Saute the Vegetables:  Pour off all but 1 Tablespoon fat from frying pan and return the pan to medium-high heat.  Add the onions, garlic and cayenne and saute until the onions begin to turn translucent, 2-3 minutes. Stir in the reserved flour mixture and cook for 1 minute.  Pour in the broth and vinegar.  Raise the heat, bring to a boil, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom.  Add the sugar and tomato paste and stir until evenly blended.  Pour over the brisket.

Cook the brisket.  Cover and cook on the high-heat setting for 3-4 hours or the low-heat setting of your slow cooker for 6-8 hours  The meat should be very tender when pierced with a fork,  Transfer the brisket to a cutting board.  Cover with aluminum foil and let test for 10 minutes.  Meanwhile, skim off the excess fat from the surface of the sauce.  Slice the meat across the grain  Spoon sauce over the meat and serve.

(recipe adapted from Williams Sonoma Slow Cooker, Meals made Fast)