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
Shalom~I’m getting ready to use this recipe for Easter & wonder if I can put 2 pieces of brisket in same slow cooker. One is 1.82# and other is just over 3#. Plan to make ahead. Thanks.
Yes no problem!
Thanks very much & will let y’all know results on Monday. Blessings!
Great to read this, our local stores don’t carry large kosher briskets, so I bought two around 2.5 lbs each and I’m glad that someone else asked about using two!
Made this for Easter and it turned out fabulous. Tender amazed. Enjoyed by everyone. This is a keeper recipe. Blessings to you.
So happy you liked it Joyce!
Can we use a regular blender to blend the sauce together if we do not have an immersion blender? Also – if we decide to blend the onions/garlic mixture together does this mean we do not have to strain it? Thank you!
Yes, and yes– but do be sure to strain the excess fat from the sauce before blending.
Hi Tori,
Making my first brisket for passover on Friday. It’s 4lbs. Would it be alright to use a little less tumeric and add some fresh rosemary and half cup of red wine (cab sauv?) for flavor? Thanks!
Yes that will work– but if you haven’t made this before, I recommend trying it as written, it’s really flavorful without the addition of wine.
I love how your other brisket recipes have veggies cooking in with it – could I add some veggies to this crockpot version to make it a more complete meal? If so, at what point? Thank you!
Hi Christie– yes, you can add carrots and celery at the beginning (they will be quite soft) or 3-4 hours in for a firmer texture.
HI.. just came across the sweet potato and corn kugel… thought it would be nice for passover
what can I sub for the flour…
Not sure which kugel you are referring to, I don’t think that one is on my site. Often matzo cake meal can be substituted for flour in a kugel-style recipe, but I don’t know that particular one so difficult to say. Just an FYI, some families do not eat corn for Passover because it is considered kitniyot. More info on that here: https://toriavey.com/what-foods-are-kosher-for-passover/
I love your recipes and want to give this a try for Passover. I only have one slow cooker, so I plan to make one brisket Thursday, and then a second one Friday. I plan to heat them up in the oven instead of the slow cooker. What temperature would you recommend for reheating in the oven, and for how long?
325 for 45 minutes to 1 hour, until hot and bubbly 🙂 enjoy!
Hi
I am trying this brisket recipe for first time. It has bern in the crick pot now for 5 hrs. & is still very hard. Should I turn it on high for a little while or just leave it it looks like it will take more than 8 to 10 hours. I have 5 1/2 pounds of brisket that I cut into two separate slabs. Also I took a little bit off the end and sautéed it just to taste I know it would be tough But it was very salty. Now I’m worried that the meat might be too salty if it turns out that way what can I do to make it edible? Thank you for any help.
Hi Evelyn, give it time. It really needs to cook low and slow for 8-10 hours to get tender. 5 hours won’t do it. Also as it cooks more fat will melt into the sauce, so some of the saltiness you’re tasting now will likely dissipate. That said, if it’s still overly salty you can remove the meat from the sauce and add unsalted stock or water to the sauce before you thicken. This will dilute any saltiness you might encounter.
If I’m making a tiny 2 lb brisket, how many hours should I keep it in the crockpot?
I can’t tell you an exact time, I would start checking it around 6 hours on low… but it may take longer.
Hi
What should the temperature of the meat be when finished cooking. Can I freeze it after I slice it? Its only been 3.5 hours and the temp is 165
Thanks
Rena
Hi Rena, just because it has come to temperature does not mean it is “finished,” in the sense that the texture will not necessarily be where it should. You should go by texture here– when the meat is tender enough to slice easily and the edges flake with a fork, that’s what you want. 3.5 hours most likely won’t produce the tender texture that is desirable here. Yes, you can freeze after slicing.
Hi Tori – I am making your brisket for Passover, but have a question regarding reheating it (after a couple of days in the frig). Can I reheat it with the sauce in the oven rather than the slow cooker? If so, should I use the same time frame of 45-75 minutes – and what oven temp? Also, I want to add carrots (halved) to the slow cooker – at what point if I am cooking a 5 lb brisket (8-10 hours on low)? I would appreciate any hints/expertise you can share. Thank you.
Hi Francine, yes you can reheat in the oven at 325 degrees, it may take up to an hour to reheat, you’ll need to keep an eye on it. Carrots generally hold up well to slow cooking, you can add them at the beginning and they should be fine. If you don’t want them completely soft, wait 4 hours before adding. Good luck!
Hi Tori–I’m considering switching things up and trying this recipe for Passover. Just a quick question, since brisket is such a tough cut of meat, most recipes include a liquid ingredient that has acidic properties to break down the fibers and increase tenderness, like ketchup or wine. I notice this recipe does not include anything acidic. Is it just the extended cooking at low heat that makes the meat tender? Thanks!
Yes! No need for acid here. Low and slow will do it. 🙂
Having 18 people for Passover and want to make my briskets and freeze them. How many pounds do I need? I have 2 crockpots and can make them different days. I still have 2 weeks to go. Also can I put carrots and mushroom and potatoes in it too?
Hi Sherri, I generally estimate 1/2 pound of brisket per person on holidays– while 1/4 pound is the “normal” serving size, on holidays everybody brings their appetite and it’s nice to have some leftovers. I also usually get a pound or two more in addition to that, just to be safe. So for your crowd, I’d say two 5-pound briskets should be good. You can add carrots and mushrooms; if adding potatoes, keep an eye on the liquid level, since the potatoes tend to soak up some of the juice. Enjoy!
Two questions:
1)My older brisket recipes use beef broth and red wine…(and a total of about three cups, including ketchup/chili sauce). I see this only asks for 1/2 cup…of water. Would subbing broth and/or wine add depth or detract from the flavor?And you’re sure this makes enough gravy/sauce?
Also:
2)I’m using kosher second-cut…and again, typically, I wouldn’t salt it because it already has been “salted”…does your recipe account for using kosher meat w respect to the salt…or should I omit?
Hi JanJan 🙂 read through the comments if you’re unsure. You will see that many have made it as written with fabulous results. Slow cookers don’t need much liquid, the fat from the brisket will create plenty of sauce. If you’re using second cut this is especially true, as it has more fat and will create even more liquid as it cooks. I wouldn’t sub wine (though you can add a little for flavor if you like), as it will evaporate in the skillet faster than water. If subbing broth, make sure it’s low sodium so you don’t overdo the salt level. If using kosher meat, I would cut the salting of the meat step. One more tip– if using a second cut, I do recommend making this ahead using step 16’s instructions, then skimming the fat that rises to the top of the cooking liquid. Otherwise your sauce will end up very fatty. Good luck!
The recipe days 8 – 10 hours, what time works best?
It really depends on the size of your brisket. You need to start testing it around 8 hours for fork tenderness. As the recipe states, “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.”
The recipe looks amazing! Which size crockpot did you use?
Hi Ana, I use a 6 quart slow cooker.
Hi Tory, I am about to cook the brisket tomorrow but I do not have turmeric on hand. Is there something else I can substitute for this?
You could try adding a little chicken powder, but it’s salty so you would need to pull back on the salt a bit. You can also just omit the turmeric, but it really adds to the flavor, so if you can get some it will be better.
Tried this one today, very nice recipe, thank you. Was searching for a non-barbeque brisket recipe and remembered how much I loved your turkey burger recipe so looked you up again. I’ve got it bookmarked. On a cold winter day it smelled wonderful in the house and didn’t disappoint when we sat down for dinner. Nice one!
Don
Glad you enjoyed it Don! Also happy you found that turkey burger recipe, I feel like it’s an undiscovered gem on my site 🙂
Hi there! This looks delicious – if I was going to make a smaller 1lb brisket could you adjust the cook time you think is necessary? And/or any difference in the sauce ingredients? Thanks! Yael
Hi Yael! A 1 pound brisket will cook faster, but I don’t have an exact timing for you because I’ve never made one that small. You could probably use half of all the other ingredients, too, depending on how trimmed your brisket is– if it’s only 1 pound, I’m guessing it’s probably trimmed of most of the fat, so you’ll want to keep an eye on liquid levels as it is cooking to make sure it doesn’t dry out.
Tried this recipe for Christmas. It turned out most delicious. It is my new Christmas meal. So happy I tried it.
I’ve attempted different recipes for the past four years, trying to get the hang of this brisket thing for my husband’s Jewish holidays. This is a keeper! A crowd pleaser for our multi-cultural “Jewpanese” family. Thank you!
“Jewpanese”– love it! So cute. Happy holidays Jennifer!