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Put this up in the morning in your Crock-Pot, go out for your Chol Hamoed trip, and dinner will be ready for you when you come home!
3 tomatoes, halved
3 stalks celery, chunked
8 Yukon gold potatoes, peeled and quartered
Gefen Garlic Powder, to taste
onion powder, to taste
paprika, to taste
salt, to taste
1 3–4-pounds (1.36–1.8-kilograms) second-cut brisket
1 cup red wine, such as Alfasi Cabernet Sauvignon
1 cup Gefen Ketchup
Place all the vegetables in the bottom of a large Crock-Pot and season with spices. Season brisket on all sides with spices and place on top of vegetables.
Mix wine and ketchup in a bowl and pour over meat and vegetables. Set Crock-Pot to high and cook for six to seven hours.
Remove meat from the Crock-Pot and slice. If it’s very soft, you can just pull it apart with two forks.
To serve: Place meat on platter and place potatoes around the meat. If you have a fleishig immersion blender, blend the remaining vegetables in the Crock-Pot to make gravy and pour it over the meat.
Styling and Photography by Sina Mizrahi
How Would You
Rate this recipe?
Can I use flat brisket?
Naomi says yes 🙂
can you cook this overnight?
Yes, Naomi says you can do it at 200F overnight in the oven.
Can I out this in a crock pot before shabbos to have shabbos day?
If I use first cut brisket, would the cooking time be the same?
Yes, it should be.