Ingredients Meat & Poultry Beef Recipes Brisket Recipes Slow-Cooker Brisket and Onions 3.5 (1,502) 7 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 9, 2019 Rate PRINT Share Prep Time: 10 mins Total Time: 6 hrs 10 mins Servings: 6 Braising in a slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that's ideal for Passover and sure to become a family favorite. Ingredients 1 large yellow onion, thinly sliced 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 2 tablespoons chopped fresh parsley leaves, for serving Directions 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; sprinkle with parsley. If you make this ahead of time, cover and refrigerate brisket in cooking liquid, up to 1 week. Reheat in a 300-degree oven. Cook's Notes A whole brisket is made up of a first cut and a second cut. For this recipe, look for the leaner first cut, or "flat cut." Ask your butcher to trim the layer of fat on the brisket down to 1/4 inch, which is enough to keep the meat moist and tender as it cooks. Originally appeared: Everyday Food, April 2011 Rate It PRINT