Ingredients
3 tablespoons olive oil, divided4 cups sliced onions (about 4 medium)4 garlic cloves, minced1 tablespoon brown sugar1 fresh beef brisket (4 to 5 pounds)1/3 cup all-purpose flour1 teaspoon salt1 teaspoon coarsely ground pepper1/4 cup balsamic vinegar1 can (14-1/2 ounces) reduced-sodium beef broth2 tablespoons tomato paste2 teaspoons Italian seasoning1 teaspoon Worcestershire sauce1/2 teaspoon paprika1 tablespoon cornstarch2 tablespoons cold water
Preparation
In a large skillet, heat 1 tablespoon oil over medium heat. Add onions; cook and stir until softened. Sprinkle with garlic and brown sugar. Reduce heat to medium-low; cook until onions are golden brown, stirring occasionally, about 10 minutes. Transfer to an oval 6-qt. slow cooker.
If necessary to fit skillet, cut brisket in half. Sprinkle brisket with flour and shake off excess. In skillet, heat remaining oil over medium heat. Brown both sides of brisket; sprinkle with salt and pepper. Place in slow cooker over onions.
Add vinegar to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan. Stir in broth, tomato paste, Italian seasoning, Worcestershire sauce and paprika until blended. Pour over brisket. Cook, covered, on low until meat is tender, 8-10 hours.
Remove brisket; keep warm. Transfer cooking juices to a saucepan; skim fat and bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes.
Cut brisket diagonally across the grain into thin slices. Serve with sauce.
