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)
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.
NOTES
Nutrition
Tori, Looking through this recipe as I am about to make my Pesach brisket and noticed that it has cornstarch in it. You might want to change that as it says that it is kosher for passover. Love your new You Tube Channel. Good luck with it.
Thanks Debbie! We are half Sephardic so cornstarch isn’t an issue for us, but potato starch can most definitely be used for the Ashkenazi tradition. I’ve updated the instructions. Enjoy!
Is a trimmed or untrimmed brisket recommended for this recipe?
I usually use untrimmed because the fat helps to keep it tender as it slowly cooks– unless there is a LOT of extra fat, then it makes sense to trim it a bit.
Just a question before attempting this recipe (I’m not that experienced of a cook) – If I were to use smoked paprika instead of regular paprika and regular pepper instead of cayenne pepper, might the overall flavor of the recipe be skewed too much? Thanks kindly. 🙂
Those substitutions will work out just fine. 🙂
Which of the two methods that you listed above, do u like best for the gravy?
Both are good but I prefer the cornstarch method (straining the liquid before thickening).
I have tried many Crock Pot recipies and have never really liked any of them….until this! Delicious! Enough said. Thanks for sharing!
Great Carolyn! Glad to hear that 🙂
Hey there! Thanks so much for the great recipe! I want to cook it again but need to do it in a shorter amount of time because of my work schedule. Do you think if I put the slow cooker on high that it will be ready in about four hours? Thanks Tori!
Hi Jeremy, unfortunately for the best result here a brisket cut needs to be cooked low and slow. If you cook it on high it may turn out rubbery and not as tender.
If I get a large piece of meat, can I cut it in half and stack the meat? Will this change the cooking time?
Thanks
Yes you can, and no it shouldn’t change the cook time as long as the combined weight of the two pieces is the same as the total weight called for in the recipe. Enjoy!
Tori,
I never know exactly which cut of beef to look for when preparing a brisket, can you provide any helpful suggestions for getting the best cut for your recipe?
I’m looking forward to preparing this,
Thank you
Hi Lar, the cut is actually called a brisket cut. I usually look for what’s called “first cut” brisket, which is the highest quality cut of brisket – it’s slightly leaner, but still fatty enough to produce a tender result. Good luck!
Tori,
Thank you for the quick response and help, as I will attempt your scrumptious recipe.
I will let you know my results, can’t wait, thanks again,
Lar
This is such a great recipe! So much fun to make and it is so delicious. Thank you 🙂
Loved this recipe, I did a 2.5 pound brisket on low for only 3.5 hours and it was perfect.
Made this ahead of time and it was great. The only thing I did different is that I added the left over manashevits wine from the holidays with the water. My Bubblie always used wine with her brisket.
Forgot to rate the recipe….. Of course it is 5 stars!
So happy you liked it Sherri! 🙂
Wow! What a great recipe. I made it for my family for Rosh Hashanah. It was a big hit! Great flavor! The meat was tasty with or without the gravy made and poured on top when done. I did make the gravy and it too was so good (but not everyone in my family likes gravy) Very tender meat. I will definitely make it again in the future.
Looking to make this for Rosh Hashana! Think I can add some sliced potatoes to the pot and let those cook with the meat?
Hi Tracey– you can absolutely add potatoes. Chunks work better than slices, that way they won’t overcook. Enjoy!
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
Hi Rob, if I have a chance I will try to test a smaller cut.
I used a smaller cut, halved the recipe and out was wonderful..?
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!!
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!
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!
How much calories is this? I’m getting conflicting results when I search online.
Jon, unfortunately I do not calculate calories on my website.
If I make it on Tuesday, can I keep it in fridge until Friday?
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
I just ate, but after reading this I am starving!!….. I will try this one this week!… Thanks for sharing…