Two Step Slow Cooked Brisket (Good Housekeeping April 2017)

LABOR DAY SUPPER

• 1 corned beef brisket (about 4 lbs.), trimmed
• 1 can (14 oz.) crushed tomatoes
• 3 cloves garlic, crushed (I used crushed garlic from a jar)
• 1 medium red onion, sliced  (I used two yellow onions)
• 1 medium yellow onion, sliced
• 1 tbsp. olive oil
• Finely chopped parsley, for garnish
  

Directions

1. Season brisket with 3/4 teaspoon each salt and pepper; add to large slow-cooker bowl along with crushed tomatoes and garlic. Cover and cook on low 10 hours or until very tender.
2. About 25 minutes before meat is ready, on large rimmed baking sheet, toss red onion and yellow onion with olive oil and 1/4 teaspoon salt. Roast at 425°F 20 minutes or until browned. Top brisket with roasted onions and finely chopped parsley.
3. I forgot to take the onions out of the oven!  Served with rice, baked sweet potatoes, four bean salad, crescent rolls, applesauce with tapioca pudding for desert.