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
Made it! Best Beef Brisket I ever made! Loved it.
Tori,
You are my “go to” for recipes for years. Yours are reliably delicious and authentic (a couple of my favorites: cheese blintzes, mushroom barley soup). Can you guide me as to whether I can use this recipe for a Top of the Rib Roast that I bought? If so, any adaptations that you would recommend?
I am fixing this recipe for a gathering this weekend and I cooking two batches. I’m going to do the cook ahead method. However I would really like to warm it up in the oven so I can warm it all up at once, and because my crockpot won’t hold double. How would you suggest I warm it up in the oven or would you suggest I not do that?
You definitely can. Skim off any solidified fat, then place into a baking dish or pan with the sauce. Cover with parchment and place in a 350-375 degree oven until heated through.
Amazing recipe. Perfect slow cooked brisket. I added a little more cornstarch and the sauce thickened really quickly. I had two pieces of brisket, bit of a mistake but I will know for next time, as one piece was much more tender than the other one.
I’m confused by the make ahead instructions… so I follow all the instructions of browning and make the sause, cook it in the slow cooker for 8 hrs then place in the refrigerator overnight??
The make ahead directions specify that you cook the brisket completely, then remove it from the slow cooker and put it in the refrigerator. The steps are laid out pretty clearly above. I hope that clarification helps!
Hello, my name is Kristopher! I’m a Chef by trade and I was searching the web for ideas on how to cook a brisket in the slow cooker since I’ve never done it that way before. I came across your site and it was just what I was looking for! I had this brisket in the freezer that needed to be used except my family wasn’t in the mood for BBQ seeing that we had it just last week. And I didn’t have anything in the house to make corned beef sandwiches, plus I couldn’t run to the store because of the snowy weather. So it was either the oven or the crock pot! Once I saw your recipe I said yes, this is it! Savory flavors was just what I was looking for. By the time I cut the onions and seared off the brisket in a cast iron skillet I already had everybody in the house hungry, lol. The aroma carried throughout the house and drove everybody to the kitchen, haha! Thank You!
I have a 2# piece of brisket. How long do I need to cook it on low in the crockpot.
Cook times would be the same as advised in the recipe based on weight. With second cut you’ll end up with a lot more fat in the sauce which you will need to skim off at the end.
I made a version of this recipe for New Year’s Eve. I got a much smaller brisket for me and my husband and followed your instructions and method to produce a truly delicious brisket. I will use this recipe in the future anytime I want to make brisket.
Glad to hear it Lacey!
My 7yo daughter picked your brisket recipe over all the pics I showed her as well as my usual smoked variety, which she likes, as well as slow cooker bbq brisket so tonight I got it started. Followed your make ahead directions to get the full flavor. It’s resting in the fridge now, will serve tomorrow. The sauce (blended) is hella good!! Looking fwd to it!
Sidebar comment, ps, whatever you want to call it: This serii
Hey Tori,
I just wanted to let you know that I love your site and I’ve made this particular recipe quite a few times now. I can never stick to this so you are getting some word of mouth from me but you’re one my secret weapons. People are like, “wow did you attend the Sorbonne”? And at first I say, “duh, obviously”. Eventually I feel guilty and fess up and send them a link 😉
Ha! That’s awesome. I like to say that anybody can cook, all it takes is practice and the right recipe. Happy holidays!
This brisket is delicious! It’s the first time that I’ve cooked a brisket and I will definitely do it again. Not sure much will be left when it is cooled as my hubby keeps taking pieces :). The cayenne made the gravy a little spicy but what great flavor.
I just viewed this savory slow cooker recipe however I’ve made brisket in the crockpot with onion in the recipe which my daughter doesn’t like as well as the turmeric spice. Is their anything else that you could suggest/recommend in its place. I would greatly appreciate the help. Thanks in advance for any suggestions.
Hi Robin, all of my brisket recipes can be found here: https://toriavey.com/toris-kitchen/lets-talk-brisket/ I believe the only one that doesn’t include onions is here: https://toriavey.com/toris-kitchen/slow-cooker-barbecue-brisket/ however none of the recipes have a strong onion flavor.
Nice brisket recipe, cant wait to make it, will let you know.
I made this recipe for Passover last year and it was a big hit with everybody. I plan to make it again and I was asked for the recipe several times, so I’m going to pass it on. Thank you Tori
I’m using this recipe this week for the night before Yom Kippur, a meal to sustain us. Looks like it will be delicious!
I made this simple but delicious recipe with a 7 lb. whole cut, grass fed brisket for Rosh Hashanah for my husband’s family and it turned out perfectly! Three years ago I married a Jewish man of both Sephardic and Ashkenazic descent. I am not Jewish, taught myself how to cook as an adult, and have been mostly vegetarian until just a few months ago. I’ve prepared several meals for his family, finding recipes online and in cookbooks that are traditional but incorporate fresh ingredients with some modern flair. My Ashkenazic mother-in-law has been the generous cook and holiday host for the family for the past 50 years and even at her age of 82, it’s taken my dedication and perseverance to convince her to allow me to relieve her of some of the duties. The family, including my husband, are accustomed to her post-WWII era cooking style (think margarine, ketchup, vegetables cooked to a gummable consistency, jello, etc.). Slowly, I’ve been sneaking in healthier, fresher dishes. A few months ago, I prepared a well received Sephardic meal for the side of my husband’s family who are descendants of Salonica Jews, most of whom perished in the Holocaust. I am fascinated by this culture and food, all of which feel very familiar to me as I am of Southern Italian descent. This holiday, I considered it an honor and a privilege that my mother-in-law agreed to let a cousin and me to do the entire dinner ourselves. She even said, with only a little begrudgement, that she understood that it would be “different” and that she knows things change. This was huge in and of itself and it gave me the freedom to try new recipes. But I felt a tremendous amount of pressure, as you can imagine.
I am so thankful for your blog as your recipes are always my first go to! With this one, I did add some tomato paste and red wine because the family is used to a sweet brisket (made with ketchup) and I didn’t want to veer too far off from the familiar. Even with the whole cut (because that is what I could find from a local farmer with high standards for humane treatment), we ended up with a very tender and clean brisket. We seared it and stuffed it in the slow cooker intact. My husband was my sous chef and helped handle to the meat since I found it a little intimidating, not to mention heavy. It cooked overnight on low for a total of 14 hours. It cut nicely, didn’t fall apart and still flaked with a fork. I couldn’t believe it turned out just right. We also made your stovetop tsimmes and, much to my surprise, my mother-in-law upon seeing it exclaimed that it was just like her mother used to make. My heart melted again the next day when she said she was bragging about the entire dinner to a friend, wouldn’t change a single recipe and would let us do it again! Her friend told her how lucky she is but I am the lucky one. It is such a joy to learn the cuisine of a culture that is new to me and to nurture my husband and his family with good food. Of course, to have a generous and kind mother-in-law is the real gift.
Thank you so much Tori. Your personal story and blog give me the courage and confidence, as another shiksa, to try new things and to be a better cook. Please count me among your biggest fans!
Love this story!! Thank you so much for your kind words Gina. My husband’s ancestry is similar to yours, and my blog started with trying out his family recipes… so we have a lot in common! 🙂
Can I use your brisket recipe with tomatoes, vinegar and brown sugar in the slow cooker?
Yes, as long as you do the searing step ahead of time in a large skillet.
In the past I always got flat cut briskets. I read that whole cuts ones have more flavor. I just bought a 9 lb one. Should I roast it whole or try to separate it into two pieces? Also, if it doesn’t it in my low cooker, would I be better off cutting it in half and making it in two slow cookers or roasting it whole in th oven?
Hello Tori. My brisket is in the slow cooker now, and I was hoping you could confirm the amount of water. In the past, I’ve used two cups of broth with slow cooker brisket, and that seems to match other recipes online. Is 1/2 cup of water correct, or a typo?
Also, echoing some of the other comments, I also don’t see a video for this recipe, though other excellent video content from your site does begin streaming.
Thank you!!
Hi Nadav, the video is just below the ingredients. You might have to wait through a short ad before it plays. 1/2 cup is correct for a first cut brisket. If you have trimmed most or all of the fat off, you might want to use more liquid.
I have made this recipe many times for my family–amazing!! I was wondering thought–might you have a version of this that could be done in a pressure cooker/Instant Pot?
Hi Linsey! I don’t love the way this turns out in the instant pot. I have tried it but the flavor is not quite the same. If I find the right configuration I’ll be sure to post it here!
Love all of your recipes! I’m making this one right now!