Updated Oct 21, 2016Chatelaine
- Scatter prunes in an even layer in slow cooker insert. Lay brisket over prunes. Scatter thyme and bay leaves around meat. Whisk wine with garlic, flour, Dijon, sugar and 3/4 tsp salt in a measuring cup. Pour over meat. Cover and cook on low until meat is tender, about 4 hours.
- Heat a large frying pan over medium. Add oil, then onions. Sprinkle with remaining salt and season with pepper. Cook, stirring occasionally, until brown, about 20 min. Remove from heat and keep warm.
- Transfer beef to a large cutting board. Cover with foil to keep warm. Press sauce through a sieve, scraping soft prunes from under the sieve. This will thicken gravy.
- Slice beef thinly and serve on toasted buns with gravy, caramelized onions and Radish Pickles. Beef keeps well, refrigerated, up to 3 days.
Beef brisket is an inexpensive boneless cut that becomes tender after long, slow braising. It is sold as a flat cut or a point cut. The flat cut is leaner and cooks more evenly in the slow cooker.