Night 1
*2.5 lbs flat-cut beef brisket, cut into 2 pieces
*olive oil
*2 onions, thinly sliced
*3 cloves garlic, minced
*1/2 tsp dried thyme
*1/2 tsp pepper
*6 oz. can tomato paste
*1 cup beef broth
*salt
*1 tbsp butter, softened
*1 tbsp flour
*2 tsp Worcestershire sauce
Heat 1 tbsp oil in a Dutch oven over medium-high heat. Reduce heat to medium and brown brisket one piece at a time, about 2 minutes per side, adding oil if necessary to prevent sticking. Transfer brisket to a 5-quart slow cooker.
Add 1 tbsp oil to the pan and add onions, cooking until softened. Add garlic, thyme and pepper and cook, stirring, for one minute. Stir in tomato paste. Add beef broth and salt and bring to a boil. Tranfer onion mixture to the slow cooker and cover for 4-5 hours on high (or 8-10 hours on low).
Transfer beef to a cutting board and slice or shred. Transfer gravy to a saucepan. Bring to a boil over medium-high heat and boil rapidly for 5 minutes to reduce slightly. Meanwhile, mix butter and flour in a small bowl until smooth and creamy. Once the gravy has reduced, lower the heat to maintain a simmer. Stir in Worcestershire sauce. Whisk half the butter mixture into the gravy and return to a simmer. Stir until it thickens slightly. The gravy should have the consistency of a cream soup. If it does not thicken enough, add the rest of the butter mixture and repeat. Serve the brisket with the gravy.
Night 2
*olive oil
*1 green bell pepper, diced
*1 jalapeno, seeded and minced
*14 oz. can diced tomatoes, drained
*2 tsp chili powder
*salt
*leftover Slow-Cooked Brisket
*leftover Onion Gravy
*2 tbsp molasses
*2 tbsp brown sugar
*whole wheat buns, split and warmed
Heat oil in a large saucepan over medium heat. Add bell pepper and jalapeno and cook until softened. Add tomatoes, chili powder and salt and cook, stirring, for one minute. Add brisket, gravy, molasses and brown sugar; stir well. Cover and simmer 10 minutes to meld flavors. Serve on warm buns.
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