Slow Cooker Beef Brisket

Ingredients:

• 1 beef brisket weighing 2 kg, trim off excess fat
• 2 tbsp. l. olive oil
• 1 can (170 g) of tomato paste
• 2 cups vegetable broth
• 1 tbsp Dijon mustard
• 3 red onions, cut into quarters
• 3 carrots, peeled and cut into thirds
• 6 cloves garlic, crushed
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 bay leaves

Preparation:

1. Season the brisket with salt and pepper on both sides. Heat the oil in a large skillet over medium-high heat. Add the brisket (cut it in half lengthwise if it's too large) and cook until browned on both sides, 4–6 minutes per side. Remove to a plate and set aside.
2. Add the tomato paste to the skillet and cook until heated through, about 2 minutes.
3. Add the mustard and 1 cup of vegetable broth, scraping up any browned bits from the bottom of the pan. Carefully pour the liquid into the slow cooker and add the onion, carrot, and garlic. Then add the brisket, vinegar, Worcestershire sauce, bay leaf, and the remaining 1 cup of broth. Cook over low heat until the brisket is very tender, about 8 hours.
4. Place the brisket on a platter and let cool for 20 minutes. Meanwhile, strain the liquid from the pan, season with salt and pepper, and keep warm.
5. Slice the brisket across the grain and serve with the sauce.