Sweet & Tangy Slow Cooker Brisket

Serves 6 to 8

2 tablespoons canola or vegetable oil
2 large sweet onions, thinly sliced
1 (6-ounce) can tomato paste
4 cloves garlic, minced
2 teaspoons ground paprika
2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more for the meat
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper, plus more for the meat
1 cup low-sodium beef broth
1 cup apple cider vinegar
1/2 cup packed light brown sugar
1 (3-pound) beef brisket (preferably flat cut)

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the onions and cook, stirring occasionally, until softened and beginning to brown and char in some spots, about 8 minutes.

Add the tomato paste, garlic, paprika, oregano, onion powder, garlic powder, salt, smoked paprika, cumin, cinnamon, and tomato paste, and cook until fragrant, about 2 minutes more. Deglaze the pan with 1 cup of the broth, using a wooden spoon to scrape the browned bits from the bottom of the pan. Add the vinegar and sugar and stir to combine and dissolve the sugar. Bring to a boil. Reduce the heat to low and simmer for 10 minutes. Transfer to a 6-quart or larger slow cooker.

Pat the brisket dry with paper towels. Generously season both sides with salt and pepper. Place the brisket in the slow cooker fat-side down.

Cover and cook on the LOW setting for 6 to 8 hours. The brisket is done when it easily shreds when pulled, but it shouldn't be falling apart.

Transfer the brisket to a clean cutting board. If desired, use a spoon to scrape the fat cap off. Now you can slice and serve the brisket immediately with the sauce.

Recipe Notes

• Make ahead: The brisket can be cooked up to 3 days in advance. Store the brisket and onions covered with the sauce, in an airtight container in the refrigerator.
• Storage: Leftovers keep well for up to 1 week. Store the beef covered in sauce to keep the meat moist.