Please enter the email you’re using for this account.
A few weeks before Rosh Hashana, when I was trying to figure out our menu for Shabbos of the first round of upcoming three-day Yamim Tovim, I came up with this recipe. I didn’t want to leave on a flame or oven (thank you three-day yahrzeit candle) but the food still needed to be fresh, easy and delicious. Enter the Crockpot and this heavenly pulled beef.
This recipe calls for really simple pantry staples. Maybe you’re thinking that wine and sumac aren’t really staples. Well, I used to think that way too, until I bought my first bag (yes bag, it comes that way too) of sumac four years ago. If you are not familiar with sumac, it is a fragrant Middle Eastern spice with a bright lemony flavor and beautiful purple hue. (Read How To Make The Most of Your Sumac) And as for wine… Once I started cooking with it; it became so apparent why people have been cooking with it forever! Wine adds such a depth of flavor – plus I get to drink the leftovers!
Aside from the meat, I also put in red onion and potatoes. This is for two reasons. Firstly as a buffer so the meat doesn’t sit directly on the bottom of the Crockpot and burn. Secondly, so we could smash those ridiculously flavorful potatoes into the tacos! Seriously, when you wake up on Shabbos morning the house will be filled with the most incredible aroma ever!
You don’t have to use the pulled beef for tacos. You could use it however you like. And if making this recipe for Shabbos just isn’t for you, then go ahead and make it for dinner another night of the week. Either way, please make it and enjoy it and come back here to comment and let me know how you like it!
1 tablespoon sumac
2 tablespoons Haddar Kosher Salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon brown sugar
3-pound second-cut brisket
1 and 1/2 cups semi-dry red wine ( I use Zmora)
1/4 cup Gefen BBQ Sauce or your favorite BBQ sauce (try Rorie’s low-carb sugar-free BBQ sauce to keep the recipe low in sugar)
2 medium potatoes (Ive used russet, sweet, and Japanese yams and they have all come out delicious)
1 medium red onion
Combine spices and rub them all over meat. Let sit in the fridge for a couple of hours or overnight, covered.
Slice onion and potatoes into discs, so the meat can lay on top of them in the Crockpot.
Combine wine and BBQ sauce. Set aside or refrigerate until ready to use.
Place a layer of potatoes and onions on the bottom of the Crockpot, place meat on top, pour over the wine/BBQ sauce mixture.
Just BARELY cover with water. (If you have extra potatoes and onions place them on top of the meat)
Leave on low until Shabbos lunch. Before serving, shred the meat in the Crockpot and combine with the liquid. Serve in tacos or any way you like! Enjoy.
How Would You
Rate this recipe?
Could I halve this recipe if making in crockpot or would that put it at risk of burning?
Thanks!
You can halve the recipe, just modify the cook time to less time and you should be fine.
does this freeze well?
No crockpot….. Can I do this in the oven, if Yes, how? Thx.
Yes, you can but you will have to adjust the cooking time. I would read this article, it explains how to do it very well https://www.livestrong.com/article/469882-how-to-convert-crock-pot-cook-time-to-oven-cook-time/
timing What’s the shortest amount of time this can cook in the crockpot?
I would say at least 12.
so perfect for shabbos lunch! I stick it in the crock pot right before shabbos
Do I just put on low the whole time, or first on high until it starts bubbling, then change and leave on low? Will it get properly heated if I start it on low?
The recipe says to leave it on low the entire time. It would depend on how many hours you plan on having it cook for- if it will be cooking for over 24 hours you can keep it on low the whole time. If not, you can start it off on high and then bring it down to low.