Slow Cooked Brisket

Slow-cooked brisket might seem impossible for a regular Thursday night dinner, but when you toss all of this recipe's ingredients into a slow cooker, suddenly it becomes a very feasible weeknight feast.
There are many kinds of brisket eaters —slow-cooked on a smoker, grilled and served basically rare, slow-cooked in the oven or, overwhelmingly, in a slow cooker.

"This is delicious baked in the oven, but amazing in a slow cooker."



Ingredients
1 6-pound beef brisket
1/2 bottle wine
2 cups beef stock
1 cup balsamic vinegar
1 tablespoon salt
1 teaspoon pepper
1 bay leaf
1 teaspoon red pepper flakes
1 tablespoon cumin
1 large vidalia onion
DirectionsPat the brisket down and sprinkle both sides with salt and pepper. Slice your onion into large rings.

If cooking in the oven: Combine brisket, wine, stock, vinegar, salt, pepper, bay leaf, red pepper and cumin in a baking dish. Top with onion slices. Cover tightly with aluminum foil and bake at 325 degrees Fahrenheit for 3 hours. Remove foil and cook an additional 30 minutes.

If cooking in a slow cooker: Combine all ingredients in slow cooker. Cook on low for 8 to 10 hours.