The Day - Lee's Kitchen: Bringing out the new brisket recipe - News from southeastern Connecticut
1 teaspoon dried thyme 1 teaspoon dried oregano ½ cup ketchup 1 tablespoon tomato paste Pat the brisket dry with paper towels and place into the slow cooker; hopefully the cooker is a 6-quart or larger. (If the brisket has a particularly thick fat cap, you can remove it now. The author doesn’t and neither do I; the fat makes for an even more luxurious brisket.) Sprinkle the brisket on all sides with 1 teaspoon of the salt. Heat the oil in a large skillet over medium-high heat. Add onions and mushrooms and cook until softened and beginning to brown and char in some spots, at least 15 min...