Slow-Cooked Beef Brisket with Garlic Mashed Potatoes

1. Pat the brisket dry with paper towels and season generously with salt and pepper on all sides.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the brisket for 2-3 minutes on each side until deeply browned. Transfer to a slow cooker.

Sauté Aromatics:

2. In the same skillet, add sliced onions and cook for 5 minutes, stirring occasionally, until softened.
3. Add minced garlic and cook for an additional minute until fragrant.
4. Stir in the tomato paste, Worcestershire sauce, and balsamic vinegar, cooking for 1-2 minutes to develop flavor.

Assemble in the Slow Cooker:

2. Transfer the onion mixture to the slow cooker with the brisket.
3. Add beef broth, red wine (if using), smoked paprika, thyme, and the bay leaf. Ensure the brisket is mostly submerged in the liquid.
4. Cover and cook on low heat for 8 hours or until the brisket is fork-tender.

Make the Garlic Mashed Potatoes:

2. About 30 minutes before serving, place the potatoes and garlic cloves in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until the potatoes are fork-tender.
3. Drain the potatoes and garlic, then return them to the pot. Mash them together until smooth.
4. Stir in the warm heavy cream, melted butter, salt, and pepper. Mix until creamy and fluffy.

Thicken the Brisket Sauce (Optional):

2. Once the brisket is done, transfer it to a cutting board and let it rest for 10 minutes.
3. Strain the cooking liquid into a saucepan and simmer over medium heat. Reduce by half for a thicker sauce, if desired.

Serve:

2. Slice the brisket against the grain and arrange it on a platter.
3. Pour the reduced sauce over the brisket or serve it on the side.
4. Plate with a generous serving of garlic mashed potatoes, garnished with fresh chives.