Savory Slow Cooker Brisket

Savory Slow Cooker Brisket - Simple Brisket Recipe with Onion, Garlic and Spices Made in the Crock Pot. Easy, Tender, Delicious. Kosher for Passover

Savory Slow Cooker Brisket – Simple Brisket Recipe with Onion, Garlic and Spices Made in the Crock Pot. Easy, Tender, Delicious. Kosher for Passover

Note: This recipe has been updated from the archives. It is very similar to my original Slow Cooker Brisket recipe, but I have made some improvements through the years that I wanted to share with you. I’ve also updated the post with make-ahead instructions in case you want to make in advance. Enjoy!

Want to know one of my biggest prep secrets for big holiday meals? Two words – SLOW COOKER. Or CROCK POT, if you’re so inclined. With my stove and oven in overdrive, there is nothing better than having a brisket slowly cooking in the background while I deal with everything else. It frees up oven space, and the results are every bit as tender and delicious as brisket prepared in the oven. For larger Seder meals we’ve hosted, I’ve been known to have four slow cookers going at the same time, borrowed from family and friends! Nowadays when I host a big meal, I make a couple briskets ahead– the flavor improves when it’s allowed to sit in the refrigerator for a day or two before serving. It’s also easier to slice cold, and reheating is a breeze.

I’ve offered make-ahead directions below, as well as instructions for serving straight from the slow cooker. Either way, you will love this brisket… it is fork tender, flavorful, and juicy… everything a holiday brisket should be!

For more Passover recipe ideas, check out the Pinterest boards below:

Passover – Ashkenazi

Passover – Sephardic

Passover – Gluten Free

Passover – Vegetarian

Recommended Products:

Slow Cooker

Large Skillet

Immersion Blender

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Savory Slow Cooker Brisket - Simple Brisket Recipe with Onion, Garlic and Spices Made in the Crock Pot. Easy, Tender, Delicious. Kosher for Passover

Savory Slow Cooker Brisket

Ingredients

  • 4-6 lb brisket
  • 10 garlic cloves, peeled
  • 3 onions, sliced
  • 3 bay leaves
  • 1/2 cup water
  • 2 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 3/4 tsp turmeric
  • 1/4 tsp cayenne

You will also need

  • Slow cooker, large skillet, immersion blender
Total Time: 8 Hours
Servings: Serves 6-8
Kosher Key: Meat, Kosher for Passover
  • Place half of the chopped onions, 5 of the garlic cloves and the bay leaves in the bottom of the slow cooker.
  • Rinse the brisket and pat dry. Rub both sides of the meat with black pepper and salt.
  • Note about this next step-- if you're in a hurry you don't need to brown the brisket before placing it in the slow cooker, just mix the spices with the water and pour over the brisket in the slow cooker. However, if you do have time to brown it first the flavor will be much better! Drizzle 2 tbsp of olive oil into the pan and heat a large skillet over high heat until it just begins to smoke.
  • Brown the brisket on both sides—it will take a few minutes per side. A large brisket may overlap the edges of the skillet; you can brown it in stages, letting half the brisket overlap the edge, then adjusting it to brown the other half. Make sure you get some nice dark brown bits on there, it really adds to the flavor.
  • Once the brisket is browned, place it in the slow cooker on top of the onions and garlic.
  • Drain the fat from the skillet, leaving behind any brown bits in the skillet. Return the skillet to the stove. In a small bowl, mix together the water, salt, black pepper, paprika, turmeric and cayenne. Pour the water and spice mixture into the skillet and heat over medium until hot and bubbly, using the liquid to deglaze the pan and loosening brown bits gently from the bottom of the skillet with a spatula.
  • Pour the contents of the skillet over the brisket.
  • Top brisket with the remaining sliced onions and garlic cloves. Cover and cook on low for 8- 10 hours, or until fork tender. Tenderness will increase as it cooks, so take it out when it's tender to your liking. Most people like it very tender but not so soft that it is falling apart. You want it firm enough to slice but tender enough that the edges shred with a fork.
  • I recommend making this brisket ahead; allowing it to sit in the refrigerator for 1-2 nights will improve the flavor. If you would like to do this, skip ahead to where it says “Make Ahead Directions.” If you are not making ahead, continue reading.
  • Remove brisket from the pan and let it rest on the cutting board fat-side up for 20-30 minutes.
  • Meanwhile, skim fat from the surface of the cooking sauce.
  • You may strain the sauce to separate the solids out and discard— if you do this, return the sauce to the slow cooker, mix together 1 tbsp cornstarch with 1 tbsp of cold water, and stir it into the strained liquid in the slow cooker. Alternatively, you may thicken the cooking sauce by first removing the bay leaves, then using an immersion blender to blend the sauce with the garlic and onions directly in the slow cooker (careful, the liquid is hot-- protect yourself with a towel and take care with more delicate ceramic slow cooker inserts).
  • Once your sauce is ready, cut fat cap off the brisket.
  • Then cut the brisket in thin slices against the grain.
  • Return slices to the slow cooker and cover with sauce. Heat the meat slices on high setting in the sauce for 30-60 minutes more until sauce is hot, bubbly and thickened around the meat. Serve sliced brisket hot with sauce.
  • Make Ahead Directions: Switch the brisket and sauce to a ceramic or glass dish. Skim fat from the surface of the cooking sauce. You may strain the sauce to separate the solids out and discard. Alternatively, you may thicken the cooking sauce by first removing the bay leaves, then using an immersion blender to blend the sauce with the garlic and onions directly in the slow cooker (careful, the liquid is hot-- protect yourself with a towel and take care with more delicate ceramic slow cooker inserts). Pour sauce over the meat in the dish. Cover with plastic wrap and place in the refrigerator. Let the brisket chill overnight, or up to two days. You can also freeze the brisket up to a week ahead if you prefer. 2 hours before serving, remove the brisket from the refrigerator. The fat in the sauce will have risen to the top, turned white, and solidified. Use a spoon to scoop the fat bits out of the sauce and discard. Take the brisket out of the dish and brush any excess sauce back into the dish. Place brisket on a cutting board, fat-side up. Slice the meat cold—first cut the fat cap off the brisket, then cut the brisket in thin slices against the grain. Pour sauce into the slow cooker and set to high heat. If you strained the sauce and didn’t blend it, mix together 1 tbsp cornstarch (use potato starch for Passover) with 1 tbsp of cold water, and stir it into the strained liquid in the slow cooker. Place brisket slices into the slow cooker, cover with sauce, and reheat for 45-75 minutes or until hot and bubbly. Serve warm.
  • Savory Slow Cooker Brisket - Simple Brisket Recipe with Onion, Garlic and Spices Made in the Crock Pot. Easy, Tender, Delicious. Kosher for Passover

Other Great Recipe Ideas

Overtime Cook: Tomato Basil Brisket in White Wine Sauce

What Jew Wanna Eat: Sous Vide Brisket with Tahini Sauce

Comments (38)Post a Comment

  1. oh my god, i love this recipe. i love how you prepare it tori, it is so delicious! it satisfies my tastebuds and tummy especially because you prepare it so great! :)

    but i mean, this is just one of the great foods you prepare when we all have dinner together

  2. I live in DC and we’re about to get snowed in this weekend. Big storm coming. It’s becoming a “snowed in tradition” for me to make a big, hearty meal and for this weekend, I’ve decided on BRISKET! I have the 2nd Ave Deli cookbook but might use your recipe instead. My boyfriend is Jewish and I’m a Shiksa like you:) I LOVE your blog and was so happy to find that I’m not the only person fascinated with Jewish food! I will add you to my blogroll tonight, too!

  3. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Hey, I am happy to report that this dish was a hit at our seder. The brisket did not fall apart when I removed it from the slow cooker, as I’d feared, and it was delicious. I have a feeling the leftovers will be even better, after sort of marinating in the juices.

  4. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Wow!! Thank you for getting me so many compliments! Left this cooking during temple for rosh hashanah and worked out perfect! Was worried that meat was covered in liquid but that wasn’t an issue. The last two hours were cooked on high and then it sat on serving plate for about twenty minutes to let juices settle. Thickened the gravy with Wondra and served on the side, meat plated with parsley and perfection!! Thank you!

  5. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Happy Chanukah! This brisket was well-received by my Jewish husband and mother-in-law, as well as our 2-year old! I was nervous about preparing it, but your instructions were very clear, and I loved the process. Thank you so much!

  6. Thanks for the recipe! Looking forward to cooking this for my passover seder this year. If I plan on either freezing it a week ahead of time or making it a day or two before, would you still cook it for 8-10 hrs in the slow cooker?

  7. In the slow cooker as we speak for Sedar, and smells divine! Wonder about the use of cornstarch as a thickening agent though. I am planning on using potato starch instead.

  8. This recipe sounds amazing but I have 8 lbs of brisket and am unsure about fitting it in my slow cooker. The butcher cut it in half for me, but can I stack them one on top of the other? or should it lay them out in a large covered pan in the oven on low?

  9. Tori,
    I don’t have a slow cooker. Would you please post directions for use in a regular or convection oven?
    Thanks.

    1. Neala, do everything the same, except you will put the brisket into a large roasting pan or dish. Cover the roasting pan tightly width foil, tenting slightly so there is no contact between the foil and the ingredients inside. Place into a 300 degree oven and let it roast for 5 to 7 hours. It will take about 1 hour per pound of meat (leaner cuts of meat may take longer—test for doneness). Brisket is ready when it flakes tenderly when pierced with a fork. You can let it cook even longer for a soft, shredded texture if that’s what you prefer. When fully cooked, the brisket will have shrunk in size. Proceed with recipe using instructions above for make ahead or for serving immediately.

  10. I just ate, but after reading this I am starving!!….. I will try this one this week!… Thanks for sharing…

    1. Shira, I am a bit cautious when it comes to keeping cooked meat in the refrigerator more than a couple of days. Making Tuesday and reheating/serving Friday would probably be fine, but I wouldn’t eat any leftovers after Friday (again, they might be fine but I tend to worry about food safety after 2 full days). A better bet might be to make it and freeze it, then defrost and reheat on Friday. Good luck

  11. Tori, I’m excited to make this tomorrow for Shabbos. My brisket is only 2-1/2 lbs so what adjustments should I make for spices and time? Thanks so much!

    1. Hi Eileen, I’m sorry I have not tested the recipe for such a small brisket so I’m not sure what exact adjustments you should make. It will probably take closer to 8 hours to cook rather than 10, and you might be able to decrease the spices by half (paprika, turmeric, cayenne). I would keep the full amount of garlic, onions, bay leaves, and water. As for salt and pepper, that is something you’ll need to modify to taste… perhaps start with half and add more at the end of cooking as needed? These are just guesses, though. Good luck!

  12. Haven’t had a chance to try yet, but sounds delicious. Ladies I know from a Bible class are getting together for a social time. Thinking seriously about having the theme of Jewish Recipes (since we are studying the History and Geography of the Bible story) . Am anxious to try dishes like this that are low carb. Thank you!!

  13. Dear Tory,
    cannot wail to make your brisked recipe this weekend. I appreciate, as a dialyses patient, that there is no tomato sauce or ketchup, as i must limit tomatoes due to potassium. Perhaps you could research Neala’s, Eileen’s
    and my request as well, to have accurate times and ingredients for a 2,5 pound brisket…a lot of your devoted readers are single or with only a partner. You yourself wrote not to keep meat in the fridge too long, and i have only a small freezer in it. (typical Europe……l.)
    Many thanks for helping your single readers.
    Rob in Zurich, Switzerland

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