Eosinophilic Esophagitis Friendly Crockpot Beef Brisket
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Learn more āIngredients
6 servings
- 3 lb beef brisket (flat cut), trimmed of excess fat
- 1 Ā½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- Ā½ cup beef broth
- 2 tbsp tomato paste
- 2 tbsp worcestershire sauce
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp dried thyme
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the brisket dry with paper towels. In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, and onion powder, then rub the mixture evenly over all sides of the brisket.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the brisket and sear, undisturbed, for 4ā5 minutes per side until a deep brown crust forms on both sides. Transfer the brisket to the slow cooker insert.
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