Brisket with Cabbage and Onions
|Salt||2 Teaspoon, divided|
|Hot paprika||1⁄2 Teaspoon|
|Pepper||3⁄4 Teaspoon, divided|
|Chopped thyme||1⁄2 Teaspoon, chopped|
|Dried oregano||1⁄4 Teaspoon|
|Garlic||1 Teaspoon, minced|
|Olive oil||2 Tablespoon|
|Beef brisket||3 Pound, trimmed|
|Green cabbage||1 1⁄2 Pound, thinly sliced|
|Onion||1 Large, sliced|
|Carrot||1 Medium, sliced|
|Caraway seeds||3⁄4 Teaspoon|
|Beef broth||2 Can (20 oz)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
1. Combine 1 teaspoon of the salt, paprika, 1/2 teaspoon of the pepper, thyme, oregano, garlic, and oil in a small bowl and mix well. Rub on brisket.
2. Put cabbage, onion, and carrot in 4 1/2-quart or larger slow cooker. Season with remaining teaspoon salt and remaining 1/4 teaspoon pepper and caraway seeds. Set brisket on top of vegetables and pour in broth. Cover and cook until brisket is tender but not falling apart, 9 to 11 hours on low or 4 1/2 to 5 hours on high.
3. Transfer brisket and vegetables to a serving platter. Skim excess fat from broth and whisk in thickener until smooth.
4. Thinly slice brisket against the grain. Arrange brisket slices over vegetables and pour sauce over meat. Sprinkle with parsley, if using, and serve.