"sf" > wrote in message
...
>
> I have a two pound piece of brisket thawing and am looking for
> suggestions. No barbecue though. I'd like to use the oven or
> stovetop. I made cholent last time, looking for other ideas.
>
> TIA
>

<Stolen from Cook's Country>

Slow-Cooker Brisket and Onions
Serves 8

The leaner flat-cut brisket is the better choice for this recipe. The
thicker point cut is much fattier-a good thing on the grill, where the
excess fat can drip away, but a disadvantage in a slow cooker, where the fat
can make the sauce greasy. If you end up with an especially thick piece of
brisket, extend the cooking time to 11 hours.

1 tablespoon vegetable oil
3 large onion (about 2 pounds), halved and sliced 1/2-inch thick
1 tablespoon light brown sugar
Salt
1 tablespoon tomato paste
2 tablespoon all-purpose flour
3 cloves garlic , minced
1 3/4 cups low-sodium chicken broth
2 tablespoons red wine vinegar (plus 1 teaspoon)
1 tablespoon paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 beef brisket (5-pound) flat-cut, trimmed of excess fat
3 sprigs fresh thyme
3 bay leaves

1. Heat oil in large skillet over medium-high heat until shimmering. Cook
onions, brown sugar, and 1-4 teaspoon salt until onions are golden, 10 to 12
minutes. Stir in tomato paste and flour and cook until darkened, about 2
minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth
and cook until sauce thickens, about 4 minutes. Off heat, stir in 2
tablespoons vinegar and transfer mixture to bowl.

2. Combine 1 teaspoon salt, paprika, onion powder, garlic powder, and
cayenne in bowl. Using fork, prick brisket all over. Rub spice mixture over
brisket and wrap tightly in plastic. Cover bowl with onion mixture with
plastic wrap. Refrigerate brisket and bowl with onion mixture overnight.

3. The next morning, add half of onion mixture to slow-cooker insert. Add
thyme and bay leaves and place brisket, fat side up, on top. Spread
remaining onion mixture over brisket. Set slow cooker to low, cover, and
cook until brisket is fork-tender, 9 to 10 hours (or cook on high for 5 to 6
hours). Turn cooker off and allow brisket to rest for 30 minutes.

4. Transfer brisket to cutting board, cut across grain into 1_2-inch slices,
and transfer to serving platter. Tent with foil. Pour sauce into large
skillet, discard herbs, and simmer over high heat until slightly thickened,
8 to 10 minutes. Skim fat, add remaining vinegar, then pour half of sauce
over brisket. Serve with remaining sauce on side.