Super Roast Brisket (Slow Cooker)

 

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• Cooking and Prep: 18 h 15 m
• Serves: 8
• No Allergens

Love it tender? You’ll love this tried-and-true family favorite! It’s excellent any time of year and is a sure-fire hit for the holidays.

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

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Ingredients (13)

Sauce

• 2 or 3 cloves garlic or 2-3 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1 small onion, halved

• 2 tablespoons vinegar or lemon juice

• 1/4 cup Alfasi Cabernet Sauvignon or other red wine

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  Alfasi Cabernet Sauvignon

• 1/4 cup oil

• 1/4 cup honey

• 1/4 cup cola

• 3 tablespoons Heaven & Earth Ketchup

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  Heaven & Earth Tomato Ketchup

• 2 to 3 teaspoons salt (to taste)

• 1 teaspoon paprika

• 1/4 teaspoon freshly ground Gefen Black Pepper

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  Gefen Black Peppercorns Spice Grinder

Beef

• 5 to 6 pounds brisket, well-trimmed

Sommelier Suggests

• Chateau Thenac Fleur du Périgord

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  Chateau Thenac Fleur du Périgord

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Start Cooking

Prepare the Brisket

1. Place brisket in the sprayed insert of a slow cooker.

2. In a food processor fitted with a steel blade, process onion and garlic until minced. Add remaining ingredients and process a few seconds longer to blend. Pour over brisket, making sure to cover all surfaces.

3. Cover and marinate in the refrigerator for up to 24 hours. Baste occasionally.

4. Place insert in the slow cooker and cook, covered, on low for 10 to 12 hours until tender.

5. When cool, refrigerate.

Note:

Brisket will be easier to slice the next day. Remove hardened fat and discard. Reheat brisket slices in pan gravy.

Tip:

Keeps three days in the refrigerator; freezes well.