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Passover Brisket Recipe Slow Cooker

Passover Brisket Recipe Slow Cooker - Easy Family Meal

Growing up, Passover was synonymous with family gatherings. Each year, my mother would set up a feast, but her star dish was always the brisket. That savory aroma wafting through the house was more than just food; it was comfort, tradition, and love wrapped into one dish. 
As I grew older, I learned the nuances of cooking, and the slow cooker quickly became my best friend, especially during busy holidays. This year, I decided to give my mother's recipe a twist by using my slow cooker. 
Let me tell you, no one leaves the table with an empty plate, and it's all thanks to one delicious Passover brisket.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Dinner
Cuisine: Jewish
Calories: 647
Ingredients Method Notes

Ingredients
  

  • 2 tbsp neutral oil such as canola, avocado, vegetable, or sunflower seed oil
  • 1 tbsp soy sauce or coconut aminos
  • 1 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 4 to 5 lbs. beef brisket
  • Salt and freshly cracked black pepper to taste
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves
  • 8 cloves garlic, peeled
  • 1 large red onion, quartered
  • 1 bulb fennel, quartered
  • 2 large 2 carrots, peeled and cut into 2-inch pieces
  • 2 stalks 2 celery, cut into 2-inch pieces
  • 1 small jalapeño, optional
  • 2 to 3 cups red wine

Method
 

Step 1: Prepare the Brisket
  1. First, you'll want to start by seasoning the brisket generously. Sprinkle salt and cracked pepper over the whole piece, getting into all the nooks and crannies. This sets the foundation for flavor.
Step 2: Sear the Beef
  1. Heat the neutral oil in a large skillet over medium-high heat. Sear the brisket for about 4-5 minutes on each side until it's beautifully browned. This step may seem optional, but that caramelization adds a wonderful depth to your final dish.
Step 3: Assemble in the Slow Cooker
  1. Transfer the seared brisket to the slow cooker. Add garlic cloves, quartered onion, fennel, carrots, and celery. These vegetables not only add flavor but also help create a natural bed for the brisket.
Step 4: Mix the Sauce
  1. In a bowl, whisk together the soy sauce (or coconut aminos), tomato paste, and balsamic vinegar. Pour this mixture over the brisket and veggies, ensuring they are all well-coated.
Step 5: Add Herbs and Wine
  1. Nestle the rosemary and bay leaves around the brisket, and then pour in the red wine until the brisket is submerged to a comfortable level—you want some to cook into the meat, but not drown it.
Step 6: Cook Low and Slow
  1. Set your slow cooker to low and cook for 8-10 hours or until the brisket is fork-tender. If you're pressed for time, you can set it to high for 4-5 hours, but I recommend the low setting for the best flavor.
Step 7: Let It Rest
  1. After cooking, allow the brisket to rest for 30 minutes before slicing. This helps the juices redistribute, making for an even juicier result. While it rests, you can use this time to prepare any side dishes or set the table.

Notes

  • Choose the right cut: Look for a well-marbled brisket. This fat will render down and keep the meat moist during cooking.
  • Don’t overcrowd: Make sure your brisket fits comfortably in the slow cooker. Overcrowding leads to uneven cooking.
  • Use a good quality wine: The better the wine, the better the flavor. But don’t break the bank—choose something you’d enjoy sipping.
  • Adjust thickness: If you prefer a thicker sauce, you can remove the brisket when it's done, then reduce the liquid in a saucepan until it thickens.
  • Make ahead: You can prepare everything the night before. Just store it in the fridge and set it to cook the next day.