Brisket in the slow cooker

Ingredients

3 lbs beef brisket
Salt and ground black pepper
4 tsp vegetable oil
4 large onions, halved and sliced thin
3 stalks celery, diced
3 carrots or parsnips, chopped
6 garlic cloves, pressed through a garlic press
½ cup dry red wine
1 ¾ cups beef broth
1 cup chicken broth
2 T brown sugar
1 tsp tomato paste
4 bay leaves
1 tsp dried thyme
¼ cup flour
2 T cider vinegar

Instructions

1. Dry the brisket with paper towels, then salt and pepper. Brown the brisket thoroughly on both sides, in 2 tsp of oil, reducing the heat if the fat begins to smoke heavily, 8 to 10 minutes. Transfer it to a slow cooker.

2. Saute the onions, celery, and carrots in 2 tsp oil until lightly browned. Add garlic, then the wine and cook about 1 minute. Add 1 cup of the beef broth, the chicken broth, brown sugar, tomato paste, bay leaves, and thyme; bring to a boil. Transfer to the slow cooker.

3. Cover and cook (low for 8-9hrs, or high for 5-6hrs

4. Transfer the brisket to a carving board and tent loosely with foil. Set the slow cooker to high. Whisk the flour with the remaining ¾ cup of beef broth until smooth, then stir it into the slow cooker. Continue to cook on high until the sauce has thickened and no longer tastes of flour, 10 to 15 minutes longer. Stir in the vinegar and season with salt and pepper to taste. Slice the brisket thin across the grain. Serve with sauce and vegetables.

Serves 4+

Based on a Cook's Illustrated recipe.

Braised Greens

3 tablespoons olive oil
1 medium onion, minced (about 1 cup)
5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
1/8 teaspoon red pepper flakes
1 bunch greens, ribs removed, leaves chopped into 2-inch squares
1 cup low-sodium chicken broth
Table salt
2t lemon juice

Note: for thicker greens like collards or kale, increase cooking time by up to 10 minutes, add 1 cup water

Heat 1 tablespoons oil in Dutch oven or non-stick skillet over medium heat until shimmering.
Add onion and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes.
Add garlic and pepper flakes; cook until garlic is fragrant, about 1 minute.
Add half of greens and stir until beginning to wilt, about 1 minute.
Add remaining greens, broth, water, and 1/4 teaspoon salt; quickly cover pot and reduce heat to medium-low.
Cook, stirring occasionally, until greens are tender:
    25 to 35 minutes for kale
    35 to 45 minutes for collards.
    10 to 20 minutes for cabbage collards, or dino kale, or other thin greens


Remove lid and increase heat to medium-high.
Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes.
Remove pot from heat; stir in half lemon juice and remaining olive oil.
Season with salt, pepper, and remaining teaspoon lemon juice.