3.5 pound flat-cut beef brisket trimmed cut in half
4 teaspoons bottled garlic minced
14.5 ounce canned tomatoes diced with basil, garlic, and oregano, undrained canned
1.3 ounce golden onion soup mix (such as Lipton)
3 cups onions sliced
Equipment
stove
slow cooker
Directions
Sprinkle beef evenly with soup mix, and place in a 5-quart electric slow cooker coated with cooking spray. Top beef with onion, tomatoes, and garlic. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 6 hours or until tender.
Transfer beef to a serving platter; keep warm.
Let onion-tomato sauce stand 30 minutes. Skim fat from surface of onion-tomato sauce, and serve over beef.
Note: This brisket can easily be made the day ahead and reheated on the stovetop for a quick meal. Chilling the onion mixture will cause the fat to solidify, allowing you to skim it from the surface with more efficiency.
