Tender Fall Apart Brisket with Carmelized Onions, Tomatoes, and Mashed Cauliflower

I got this recipe at Marks Daily Apple Blog. I usually just go
there for ideas and inspiration, but I copied this recipe almost like it was listed and it was aMaZinG!!
I think it might be the best one yet!!

I made two small modifications by leaving out the celery, just because I didn't have any.  Also, I chose to cook it on low all day long in the crock pot, instead of in the oven, which was about 8 hours for our 4 pound brisket.

I steamed some cauliflower, then blended it in the blender with a little butter, salt, pepper, and heavy cream.

If there is something you must try, THIS IS IT! Enjoy!

I have copied the recipe below: 

Ingredients:

4 Servings

• 2 pounds beef brisket
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons oil
• 2 white or yellow onions, sliced
• 4 celery stalks, sliced
• 4 garlic cloves, roughly chopped
• 1/4 cup apple cider vinegar
• 1 tablespoon dried parsley
• One 28-ounce can diced or whole tomatoes or 3 cups chopped fresh tomatoes with juice
• 1-2 cups beef stock

Instructions:

Preheat oven to 350 degrees.

Season brisket with salt and pepper. Over medium-high heat, add oil to either a Dutch oven or a skillet. Brown the brisket on each side, 8-10 minutes total. Set the meat aside.

Turn heat down to medium. Add onions and celery to the same skillet and sauté until nicely browned, about 12 minutes. Add garlic and vinegar and scrape up any browned bits stuck to the pot. Add dried parsley, tomato and stock and bring to a simmer.

Return brisket to the Dutch oven, or transfer everything into an oven-proof dish that is large enough to hold the meat and vegetables. (You can also transfer the ingredients into a slow cooker at this point, instead of using the oven).

Braise in the oven, covered with a lid or tight foil, for 2 1/2 hours or until the meat is tender enough that it easily pulls apart with a fork.