Brisket is a tougher cut of meat best suited for slow cooking. This recipe can be braised in the oven or slow cooked in the crock pot.
Season & sear the brisket, then remove to a plate. Add the onions & other aromatics and sauté till tender & fragrant.
Add red wine, broth carrots & tomatoes and bring to a simmer. Add dried fruit and stir, then cover with damp parchment paper, cover and cook for 2.5 hours.
The brisket is cooked through when an instant read meat thermometer registers about 160-165.
To make in the slow cooker, first sear the brisket on both sides. Then place all remaining ingredients in the slow cooker, and nestle the seared brisket into the sauce and vegetables. Cook on low for 8-9 hours or high for 6 hours.
Leftover brisket makes a delicious filling for tacos. Simply dice up and reheat, and serve alongside warm tortillas and taco toppings.