3-4 pound beef brisket, ideally local and grass-raised
Salt and pepper
2 large onions
6 cloves garlic, minced
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
Unfold the brisket and cut into two equal pieces that will fit in your saute skillet or cast iron pan. Film the skillet with oil, and heat over medium high heat. Salt and pepper the brisket. Sear until a golden brown crust appears on both sides of the meat. Remove and place in your slow cooker insert.
Add a little more olive oil to the pan and heat over low medium heat. Slice the onions into thin half moons and saute gently until they are soft and lightly caramelized. Add the minced garlic and cook until tender and fragrant. Add to the slow cooker insert, tucking under and around the meat.
Heat the broth to boiling and stir in the two sauces. Taste and adjust. Pour over the meat.
Cover and cook in the slow cooker on low heat for 6-8 hours or until the brisket falls apart. Or hurry it along like we are and cook on high for 5 hours. This runs the risk of a slightly tougher brisket.