[naturallia]

Tangy Tomato Brisket

3 oz. tomato paste (half a can)
¼ cup firmly packed brown sugar
2 tablespoons cider vinegar
½ teaspoon Worcestershire sauce
1/8 teaspoon dry mustard
3 large garlic cloves, pressed
1 3 to 4 lb. brisket, trimmed of fat and blotted dry
salt and pepper to taste
paprika to taste
1 tablespoon oil
3 small yellow onions, cut in half and thinly sliced into half moons.

1. in small bowl, mix paste, sugar, vinegar, Worcestershire, mustard, and garlic.
2. Season meat generously with salt, pepper, and paprika and put in slow cooker. (If too big, cut in half to fit in slowcooker)
3. In skillet, heat oil and brown the brisket very well about 3 minutes per side, transfer to a plate, Add onions and cook until browned 5 to 7 minutes.
4. Put half the onions in the slowcooker. Smear the paste mixture thickly on brisket, place in the cooker, with the fattier side facing up. Top with remaining onions. Pour any meat juices from the plate over the brisket. Cover and cook LOW until tender when pierced with a fork (5 to 7 hours)
5. Transfer to cutting board and cut diagonally into thin slices. Pour sauce into a bowl and allow to settle so I can skim the fat. Serve meat with the sauce.

(leftovers makes great chopped beef sandwiches)