From Ian Urriola (’14)
1 3-5 lb brisket
2 large onions, sliced into rings
1 qt beef broth
3-4 carrots, cut into 3-4″ chunks
5 cloves minced garlic
1/4 cup soy sauce
1/4 cup worschestire sauce
Cast iron skillet
Large non-stick skillet
1. If needed, cut your brisket into 2 or three pieces so that it will fit in your cast iron skillet and slow cooker. Liberally season the brisket with salt and pepper.
2. Sear the pieces of brisket, one by one, in a rocket-hot cast iron skillet that is lubed with canola oil for one minute on each side. Set the briskets to the side.
3. In your large, non-stick skillet, drizzle 3 T of canola oil and set the burner to medium-low. Place your onions in the skillet and liberally season with salt.
4. Cook low and slow for 45 minutes, stirring occasionally. Remove the onions from the skillet and set aside.
5. Place the onions in your slow cooker. Then place your brisket in the slow cooker, followed by the garlic. Then pour in the quart of beef broth, followed by the soy sauce, the worschestire sauce, and enough red wine to cover the meat. Close the lid and cook on low for 8-10 hours. When there are 3 hours remaining on the food, add the carrots. The meat will be finished when it can be pulled apart/torn with a fork.
6. When the meat is finished, place on a cutting board, and pull it with two forks until it is all shredded up. Can be served as is with the onions or carrots on the side or submerged in a bowl of the cooking liquid as a stew.