Beef Brisket

Beef Brisket

• 1 large yellow onion, thinly sliced (I use more onion and garlic, which makes a richer liquid)

• 2 garlic cloves, smashed and peeled

• 1 first cut of beef brisket (4 pounds), trimmed of excess fat

• Coarse salt and ground pepper

• 2 cups low-sodium chicken broth

Serves 6

In a 5- to 6-quart slow cooker, combine onion and garlic. Season brisket with salt and pepper and place,

fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork-tender, about 6

hours. Remove brisket and thinly slice against the grain. Serve with onion and some cooking liquid.