Yield: 10 servings

Ingredients:

  • Brisket (5 lbs)
  • Garlic (10 cloves)
  • White onions (3)
  • Bay leaves (3)
  • Water (1/2 cup)
  • Olive oil (2 tbsp)
  • Salt
  • Black pepper
  • Paprika (1 tsp)
  • Turmeric (3/4 tsp)
  • Cayenne (1/4 tsp)

Directions:

  1. Slice onions. Peel garlic.
  2. Place bay leaves and half of onions and garlic in slow cooker.
  3. Rinse brisket and pat dry.
  4. Lightly sprinkle both sides of brisket with salt and pepper.
  5. Heat olive oil in a large skillet over high heat.
  6. Brown brisket on both sides in skillet.
  7. Place brisket in slow cooker.
  8. Drain fat from skillet, leaving behind any brown bits.
  9. Return skillet to stove and turn heat to medium.
  10. In a small bowl, mix water, 1-1/2 tsp salt, 1 tsp pepper, paprika, turmeric, and cayenne.
  11. Pour water mixture into skillet.
  12. Heat until bubbling while gently loosening brown bits from skillet with a spatula.
  13. Pour contents of skillet over brisket.
  14. Place remaining onions and garlic in slow cooker.
  15. Cook on low for 8 hours.
  16. Remove brisket from slow cooker and let rest on a cutting board, fat side up, for 25 minutes.
  17. While brisket rests, discard bay leaves.
  18. Cut fat off of brisket, then slice against the grain.
  19. Return brisket to slow cooker and cover with liquid.
  20. Cook on high for 1 hour.

Notes: