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
I’m doing a 3lb brisket tomorrow. Would the cooking time and ingredients still essentially be the same?
Yes, though it might be a bit shorter cook time– start checking around 6-7 hours. It’s not an exact science. 🙂
I can not find the video anywhere. I see your other videos. Can you please help? Thank you!
Hi Jennifer, it appears that it’s not visible on mobile at the moment. I have reached out to my technicians about this. Meanwhile if you load the post on desktop, you should be able to see it. I’ll get it fixed ASAP!
Hi! This looks wonderful. I’m going to make this on Friday. I says there is a step by step video but I don’t see one anywhere. Where would that be located? Thanks.
Hi Cindy, it’s just below the ingredient list.
My slow cooker doubles as a rice cooker and does not have a “low” setting. Would I be better off cooking this in the oven in a roasting pan at 300 degrees F covered for 5-7 hours the way you described in this recipe?: https://toriavey.com/toris-kitchen/holiday-brisket/ I would plan to follow everything else except for the heating mechanism (oven instead of slow cooker).
Yes, I would recommend oven cooking instead. Very strange that a slow cooker wouldn’t have a low setting… that tends to be the standard cook setting on a slow cooker? Regardless, the oven cooking will work just great here, but keep in mind it may take longer than 7 hours depending on the size and leanness of your brisket, so plan extra time accordingly.
Thanks for your quick response! It’s an Aroma slow cooker with a rice cooker setting, so you can set it to slow cook but not to high or low. My brisket is 4 llbs, I thought an hour per llbs at 300 was the recommendation? Should I adjust that?
Hi Sylvie, the slow cook setting is very likely the same as low cook on most slow cookers. If you are doing it in the oven, an hour per pound at 300 is recommended, yes– but I nearly always allow a couple of hours extra in addition the cook time, since the timing can vary from brisket to brisket. That way, if it needs another hour to get tender (due to being very lean or grass fed), it won’t ruin the whole meal. It’s very easy to keep brisket warm after cooking and before serving; or if you can make it a day ahead, even better.
Thanks! One more thing- a lot of other brisket recipes that I’m coming across have a lot more liquid in them, but I really like the spice/flavor combos in your recipe. My concern- is 1/2 cup of water for a 4 llb brisket enough? Should I use more liquid if I’m putting in the oven? I don’t want it to dry out. And do you think the flavor would be enhanced or changed dramatically if I were to use beef or chicken stock?
Really appreciate how responsive you are- this is the first time I’m cooking a brisket and am hosting a kosher for passover dinner with 6 friends so really want to make sure I get this right!
1/2 cup should be enough for the cooker, unless your brisket is very, very lean. The fat on the brisket melts as it cooks and creates sauce. If making in the oven, I usually add enough liquid to reach halfway up the sides of the brisket.
First time I have ever made brisket. Made it for our Seder and it was devoured and people asked for the recipe. I really am not a great cook –just cook to feed my family and to entertain family when it is my turn– so it was definitely this recipe. Made the make ahead version too a tee, except I forgot to get bay leaves. When I first took it out, it seemed like it was falling apart but also a bit tough, so Inwas worried….but after sitting overnight it was fantatic and the perfect tenderness. Will definitely make this again and again….it was so easy!
Wonderful Heidi! Chag Sameach 🙂
Tori I made this slow cooker brisket today and it was a big hit!!! Love your recipes! Thank you and wishing you a good Pesach.
Very happy to hear it! Chag Sameach!
My new favorite brisket recipe! Made it for our Seder and the family loved it. So easy too!!
I especially love that it frees up oven space. 🙂 Chag Sameach!
Tori,
Made the brisket for Passover, turned out amazing. You’re right, it was very juicy and flavorful without wine. Everyone loved it and I chose to blend the sauce. I posted it in my Instagram and added your handle. Can’t wait to try some more of your recipes! Thank you!
Glad to hear it April!
Followed the instructions implicitly but the meat came out tough not tender, was horrible. Wasted over 8 hours and $50 to end up with a horrible meal.
Seth, I’m sorry you didn’t enjoy your brisket. You mention wasting “over 8 hours.” I’m not sure exactly how long your brisket cooked, but the recipe clearly states you need 8-10 hours for cooking, and that tenderness will increase as it cooks. If you didn’t cook it until tender, that is not the fault of the recipe, but rather you not waiting until the brisket was fully tender— which means you in fact did not “follow the recipe implicitly.” Often it is the last 1-2 hours of cooking a brisket that makes all the difference in tenderness. If it had cooked for a full ten hours and not become tender, I would be pretty surprised… nearly every brisket will eventually get tender if it is cooked low and slow enough, even the leanest, driest cuts. For example, I made this recipe last night with a grass fed first cut brisket, about as lean as they come– and it did eventually become extremely tender, but it took over 9 hours to do so. I think the issue here is you didn’t give it enough time, or perhaps your slow cooker’s temperature is lower than average. If you still have the brisket and want to salvage it, you can return it to the slow cooker with sauce for another 2-3 hours (it will take time to get hot again which is why it might take longer than 2 hours), or in the oven in a baking pan covered with the sauce at 250 degrees F. Be sure to cook it until it becomes tender.
The recipe calls for first cut brisket but in the instructions it says to cut the fat cap off. I bought first cut. Is that the right one?
First cut has a fat cap too, it’s just smaller than the second cut fat cap. First cut works great for this recipe. You can actually use either, but second cut rends a lot of excess fat during cooking.
I accidentally used 1.5tsp for each of the spices. Will it be much too overspiced? Any way to course correct?
The cayenne too? The other ones it won’t be such a big deal, but the cayenne is SUPER spicy. Not sure how to correct for 1.5 tsp of cayenne.
Oooooh, wicked late, I know, but I just put it on (just after 1 my time lol)! Hoping it’ll be cooked enough for dinner tonight!!! Haha. Service is scheduled to start around 6, 6:30, so I’ll let you know what the verdict was!
I’m really glad I found your site! I’m a returnee to the Messianic way of life (after a long hiatus, so this is the first Passover I’ve ever hosted), and it’ll be nice having recipes that I can work into my meal plans!
It will not get tender. I suggest trying it on high setting. Hoping for the best!
We ended up not eating until somewhere close to 9, so it worked out wonderfully!! Everyone complimented about how fantastic it was! We just pulled the brisket apart in the gravy and left the onion and the garlic whole. Made a nice gravy to go over mashed potato ?
Thank you for sharing this!
I missed the stars in my previous comment! Will definitely make it again.
Hi Tori, I’m a little pressed for time and wondering ifcooking it in the slow cooker on high for the first few hours might reduce the total cooking time to 6 hrs, and how will that affect the tenderness?
Generally low and slow is the best way to cook brisket, but if you have no other option go ahead and do it on high for a few hours, it should be alright.
Thanks Tori. I had a time crunch so did it on high for 3 hours and low for 4. It was really good, but not quite as tender as I’d have liked…. but was DELICIOUS and I will definitely do LOW AND SLOW next time. I’m sure it will be perfect! Thank you, and LOVE your site!
You’re welcome Bennett! 🙂
Making this tomorrow and excited!
2 questions:
1: Can I leave the fat cap?
2: Can I thicken the sauce and keep the onions or blend it and add additional carmelized onions?
Sorry, I was cooking my own Seder when this comment came in. For future reference, yes you can leave the fat (it’s actually preferable to have it there during cooking, I just remove it at the end because we don’t like fatty meat on the plate). And yes, you can keep the onions if you prefer. I just prefer a smoother sauce. Hope you enjoyed it!
I’m making this for 4 people so I’m thinking a 2-3 lb brisket. Would the cooking time still be 8-10 hours on low or is there an adjustment?
Start checking it after 5-6 hours, but it may take longer. It really depends on how lean the meat is and the actual temp of your slow cooker, so can vary greatly.
Hi Tory, love your website. Was wondering if you could direct me in using this recipe in my instant pot? Thanks and happy Pesach!
Hi Diane! I only recently got an instant pot and I haven’t tested this, but generally speaking for these kinds of recipes you will need less liquid using the pressure cooker function. Sorry I can’t give you more guidance!
Hi can i put salt and paper the day before and leave in the fridge and then continue with the cooking? as per recipe?
You mean just prepare the brisket by adding salt and pepper? Sure, why not? Just cover it with plastic so it doesn’t dry out 🙂
I’m having trouble finding the rocky road bites for Passover. What happened to the recipe.
Hi Faye, I don’t have any “rocky road” bites on my site – maybe you’re referring to these cake bites? https://toriavey.com/toris-kitchen/passover-cake-bites/
Do you prefer the blended sauce or the strained and thickened sauce? Thanks and Happy Passover!
I prefer strained and thickened. 🙂 Chag Sameach!
Hi Tory,
I am going to make your savory brisket for Seder this year. One post asked about marinading prior to cooking. I thought I would do this but not sure what to marinade the brisket in to compliment the spices used. Any suggestions! Thanks and Happy Passover!
Hi Lori! I don’t generally marinate this brisket, it doesn’t really need it because the sauce is so flavorful.