Beef Brisket

Combine the salt, pepper, brown sugar, paprika, ground cumin, garlic powder, onion powder, and mustard powder in a bowl. Pat the brisket dry with a paper towel. Rub the spice mixture over the brisket being sure to work it into any crevices or folds.

In a medium mixing bowl, combine the beef stock, red wine vinegar, Worcester sauce, and liquid smoke

Heat 1 tbsp of olive oil in a pan over medium heat. Add the onions. Stirring often, cook the onions until they start to brown, about 10 minutes.

If using Suvie: If the brisket is too big for one Suvie pan, cut it in half and divide it between two pans. Add the onions. Pour the beef stock mixture into a Suvie pan. Add water to the reservoir, enter the Slow Cook settings (High, 8 hours, Starch: 0 minutes) and cook.

If using slow cooker: Place the brisket into the slow cooker pot. Pour beef stock mixture into the pot. Add the onions. Place the lid on the pot and cook on Low for 8 hours.

Once cooked, remove the brisket from the pan/pot. The cooking liquid can be discarded or reduced and turned into gravy.

For finishing: Preheat your oven to 350°F. Place the brisket on a rack in a baking tray. Bake the brisket for roughly 10 minutes. Once the outer layer, or bark starts to darken remove it from the oven and rest for 10 minutes.

Slice against the grain and serve.