Slow Cooked Brisket and Onions

1 tablespoon olive oil

1 1/2 lbs Harvest Haven red onions (about 2 large onions), sliced into half moons

3 1/2 pounds Harvest Haven beef brisket

Coarse salt and freshly ground black pepper

6 cloves Harvest Haven garlic, minced

2 cups Harvest Haven beef broth

2 tablespoons Worcestershire sauce

1 tablespoon tamari

Heat a deep sauté pan or cast iron skillet over medium heat with the olive oil. Add the onions and cook on medium-low to medium heat, stirring frequently, for about 20 minutes or until the onions have caramelized lightly.

While the onions are cooking, take the brisket out of its packaging and pat it dry. Season the meat generously with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in a Dutch oven.

Sprinkle the minced garlic over the meat. When the onions are lightly browned, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and tamari, and pour into the Dutch oven.

Cover and cook in the Dutch oven at 325 F for 3 1/2 to 4 hours. Let rest for at least 20 minutes before serving.

The brisket can be sliced or shredded immediately and served with the onions and juices. Or let the meat cool then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid. Warm in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).