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Sweet and Savoury Slow-Cooker Brisket

If time permits, make this hearty comfort food a day ahead and refrigerate overnight. It will be easier to remove excess fat and slice before reheating in the sauce. Slice against the grain for a fork-tenderness that will almost melt into the sauce. Serve with mashed potatoes.

4 lb (2 kg) Ontario Beef Brisket  
2 tsp (10 mL) each salt and pepper             
2 tbsp (25 mL) vegetable oil
3 cups (750 mL) thinly sliced Ontario Onions                                                
3 tbsp (45 mL) finely chopped Ontario Garlic                                 
1 cup (250 mL) sweet-style chili sauce    
3/4 cup (175 mL) Ontario Honey
1/2 cup (125 mL) raisins, finely chopped
1/3 cup (75 mL) red wine vinegar
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground allspice
3 bay leaves
1 tbsp (15 mL) finely chopped fresh Ontario Parsley

Pat brisket dry; season both sides with salt and pepper. In large skillet, heat oil over medium-high heat, brown brisket on all sides, about 5 minutes per side. Add half of the onions and half of the garlic to slow-cooker; top with brisket.

Discard fat from skillet; return skillet to heat. Add chili sauce, honey, raisins, vinegar, mustard, chili powder, cinnamon, allspice and bay leaves; stir until just boiling, scraping up any browned bits on bottom of skillet. Pour over brisket; top with remaining onions and garlic. Cover and cook on Low for 6 hours, or until brisket is tender but still resistant when pierced with fork.

Remove brisket to cutting board; discard any fat from the sauce. If there are 2 layers of meat, separate them and discard centre fat layer. Slice brisket thinly against the grain. Serve sliced meat and sauce sprinkled with parsley.