Savory Slow Cooker Brisket – The Best Brisket Recipe with Onion, Garlic and Spices Made in the Crock Pot. Includes Recipe with Step-by-Step Video. Kosher for Passover.
Want to know one of my biggest prep secrets for making the best brisket during the holidays? 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 in the oven.
We usually cook brisket for Passover. For larger Seder meals we have hosted in the past, I have been known to plug in four slow cookers at the same time, borrowed from family and friends! Over time I learned to make a couple of briskets ahead– the flavor improves when the meat sits in the refrigerator for a day or two before serving. It’s also easier to slice the meat cold, and reheating is a breeze.
Is brisket healthy?
While not exactly “healthy,” brisket isn’t all bad! You might be surprised to learn that researchers at Texas A&M have found that brisket does have some unexpected health benefits. According to Dr. Stephen Smith, Texas A&M AgriLife Research scientist, brisket has high levels of oleic acid, which produces high levels of HDLs, aka “good” cholesterol. Oleic acid produces HDLs which may lower your risk of heart disease, while lowering LDLs, aka “bad” cholesterol. And of course, brisket is a fantastic source of protein!
I recommend buying organic grass fed brisket when you can find it, and choosing a cut that is not too lean. Grass fed cuts tend to be lean, so choose a fattier cut if you can find it – and skip the trimming. Grass fed brisket can also take longer to become tender, so allow extra cook time just in case.
Should you wrap a brisket?
When storing brisket, it’s a good idea to wrap it to seal in the juices. After it has a chance to cool, brisket should be wrapped in an eco-friendly wrapping option of your choice. Never use aluminum foil, which can react to acid in your sauce. If reheating in the oven, foil is safe to use. I prefer to use parchment topped with foil on the roasting pan, so that the foil doesn’t come into contact with the meat.
Can you make this brisket ahead?
I’ve offered make-ahead directions for cooking the brisket below, as well as instructions for serving straight from the slow cooker. Either way, you will love this brisket… it is fork tender and flavorful, with delicious pan juices… everything the best holiday brisket should be!
Check out my separate tutorial for all things brisket here. For more Passover recipe ideas, hop on over to my Passover Recipe Index, where you’ll find delicious inspiration for a variety of dietary restrictions, including Ashkenazi, Sephardic, Gluten Free, Vegetarian and Vegan diets.
What should I serve with brisket?
Looking for some side dishes to pair with your brisket? Here are a few delicious ideas!
Oven Roasted Roasted Root Vegetables
Butternut Squash and Crispy Kale Bake
More Brisket Recipes
Here are some other tested, tasty brisket recipes for you to try.
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Video by Entice Films
Savory Slow Cooker Brisket
Ingredients
- 4-6 pound brisket , first cut recommended
- 10 whole garlic cloves, peeled
- 3 whole onions sliced
- 3 bay leaves
- 1/2 cup water
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 3/4 teaspoon turmeric
- 1/4 teaspoon cayenne ; if you are very spice sensitive, just use a pinch
- 1 tablespoon cornstarch or potato starch, optional (use potato starch for Passover)
You will also need
- Slow cooker, large skillet, immersion blender (optional)
NOTES
Instructions
- 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. Sprinkle both sides of the meat lightly with black pepper and salt. If you're using a kosher salted brisket, or if you are salt sensitive, skip the salting here -- there will be plenty in the sauce after cooking.
- 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, 1 1/2 tsp. kosher 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, check the notes section for the “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 potato starch or cornstarch (use potato starch for Passover) 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.
Nutrition
Brisket was a hit with my family, nothing left.
Thank you.
“Nothing left” is my favorite kind of comment at this time of year!
Rather than transferring the meat and sauce into another dish, can I just put the ceramic slow cooker dish in the fridge overnight and then take it out two hours before I plan to serve?
Sure!
Excited to try this delicious sounding (and looking) recipe. I only have a brisket weighing 2.35 lbs. Would you adjust by simply halving the ingredients? TIA!
Hi Karen! This is a bit of a tricky question… I want to say yes, but I haven’t tested it with that small a brisket, and halving it might not give it enough liquid for the average sized slow cooker. Maybe try it, and adjust as needed, adding liquid or additional spices if necessary?
If I make this a week in advance, I will need to freeze it. How long do you think it will take to thaw before I can slice it and reheat it ;the day before the morning of dinner?
Hi Deb, I am not sure exactly how long it would take, but would definitely recommend thawing in the refrigerator, which takes time… if it’s fully frozen through, the rule of thumb is about 24 hours for every 5 pounds of meat when defrosting in the fridge… but keep in mind it could take longer than that.
Can you advise adjustments for convection oven slow cooking on low temp , say 200 or 225 Fahrenheit?
When cooking brisket in the oven, I usually use 300 degrees F and 1 hour per pound of meat as a rough guide. Convection runs hotter, so you may need to reduce it to 275 or even 250 F. However keep in mind this recipe was developed specifically for a slow cooker, and the amount of liquid may need to be adjusted (more liquid may be needed for slow oven roasting). If you need a similar recipe that is developed for the oven, I can recommend this one: https://toriavey.com/savory-herb-braised-brisket/
Wonderful flavors in this recipe. The onion, garlic flavors were perfectly balanced with the turmeric, paprika and bay leaves. Definitely a recipe that will be served many times over with my friends and family.
Thank you for sharing.
Did not like this recipe at ALL! Waaaayyy too oniony!! I strained the onions and garlic out before making the gravy, but my mouth still reeks of onions hours later. Will not be doing this one again.
Hi Theresa, so sorry you didn’t enjoy the flavor profile with this recipe! I have always found the flavors well balanced here (and I happen to be quite sensitive to onions), but I suppose it can’t be to everyone’s taste.
In the make ahead directions, when reheating, do you use the high setting? Thanks.
Yes, it does say high heat in the directions — it’s a long paragraph, so easy to miss.
Can you make this in the instant pot?
Hi Marcy, you probably could – I don’t have an Instant Pot though, so I couldn’t advise you on the appropriate modifications. Sorry about that!
Hi, this is likely the replacement for Thanksgiving turkey this year 🙂 I have an old fashion round crock pot (2.5 quarts). Would it be ok if the brisket isn’t flat or is it time to invest in a more current, oval crock pot? If so, what quart size would you recommend?
I don’t think the shape of the brisket should matter much here.
I’m looking forward to trying this out! I’m a bit nervous because it’s the first time I’m making brisket. Also I just realized that the cut I have has been trimmed of a lot of the natural fat. Do you have any tips on temp or time adjustments for a cut that has very little fat? I know fat is vital for flavor. I’m just hoping it comes out well anyway. Can’t return the meat now. Thanks!
Low and slow is key with leaner cuts of meat! The slow cooker should yield a good result, just don’t use the high setting and give it plenty of time. Also make sure that the liquid levels stay moist, and that it doesn’t dry out — add more water to the cooker as needed.
I cannot find any mention of whether the brisket goes into slow cooker fat side up or down . And I cannot tell from the pictures. I googled this question and the internet is divided!
I usually put it fat side up, though I don’t think it really matters all that much. 🙂
The recipe calls for only 1/2 cup water. Some slow cooker recipes say submerge the brisket. I am new to cooking brisket. Is this enough liquid?
The brisket renders its own fat while it cooks, and makes its own cooking liquid. You can always keep some water or extra broth on hand if you’re worried, and check during cooking to make sure it doesn’t get dry. But every time I make this recipe, I end up with plenty of cooking liquid.
If I’m using a larger brisket (10lbs) do you recommend doubling the water to a cup?
I would actually double everything for a brisket that size! You must have a big slow cooker. 🙂 Enjoy!
this recipe was so simple to make and delicious!! I made it the day before and used the immersion blender to blend up the beef juices, onion and garlic for the BEST gravy ever.
I will definitely use this reecipe again. Thank you.
I’m planning on using this recipe this week. Just curious what the sauce difference is if I was to use the immersion blender instead of straining and adding corn starch? Thanks!
You said “serve the Brisket hot with sauce”. I said “serve the Brisket with hot sauce”. Obviously, our hots and sauces are working on a jump rope.
So far my kids are loving the cold brisket after I cut it. My question is when reheating, can I reheat in the oven and for how long?
Yes! 325 degrees F for about 30-40 minutes should heat it through. Make sure you include the sauce so it doesn’t become dry.
I love this recipe!! One question… what type of onions do you find work best? Vidalia/sweet? White? Yellow?
I usually use yellow, but any of the above will work just fine!
Hi Tori,
I have always enjoyed your recipes. I do have a question about this one. Can this be made ahead of time and frozen? We have such a large crowd cooking ahead of time is always helpful, thanks!
Hi Gail! I don’t typically freeze brisket, but this post has some good pointers: https://www.thekitchn.com/how-to-freeze-and-reheat-leftover-brisket-255514 I would just be sure to freeze some of the sauce you make for it, as it might become dry upon reheating – and will need broth or sauce for best flavor.