Recipe lightly adapted from Smitten Kitchen who adapted it from Emeril Lagasse
1 4-5 pound brisket
2 medium yellow or white onions, sliced
3-4 cloves garlic, smashed
1/2 teaspoon paprika (regular or smoked)
1 teaspoon kosher salt
3/4 teaspoons garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
3/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon thyme
1 cup low-sodium beef broth
1/2 cup ketchup
1/2 cup chili sauce (like Heinz chili sauce, not like Sriracha)
1/2 cup brown sugar
1 tablespoon prepared yellow mustard
Heat a large skillet over medium-high heat and heat 1 tablespoon of vegetable oil and 1 tablespoon of butter until melted and bubbly. Add the sliced onions and cook for about 10-15 minutes or until they’re tender and caramelizing. Add the smashed garlic cloves to the onions and saute until they soften and become fragrant, about 3-5 minutes. Add the herbs and spices and then remove from heat.
Rinse the brisket, pat it dry, and sprinkle it with salt and pepper. Place the brisket in a large slow cooker (fat side up) and spread the onion mixture over the roast.
In a medium bowl, combine the ketchup, chili sauce, brown sugar, beef broth, and mustard.Whisk it together and spread it over the onions.
Cook the brisket on low for 9-10 hours.
After the brisket has cooked in the crockpot, remove the brisket from the slow cooker and scrape off any fat. Place the brisket in an oven-safe baking dish and transfer the sauce to cover the brisket. Cover the baking dish with aluminum foil and refrigerate the brisket for several hours (up to a whole day).
An hour (more or less) before serving, remove the foil and remove any solidified fat. Carefully remove the brisket from the pan and place it on a large cutting board. Slice the roast into 1/2″ slices and then carefully (with the help of a long, heavy-duty spatula) return the sliced brisket to the pan. Re-cover the pan and place it in a cold oven and heat the oven to 300. Cook until the meat is heated through and the sauce is bubbling around the edges (30-45 minutes). Serve with mashed or roasted potatoes or these latkes and a green salad or your favorite vegetable. Serves 6-8