Recipe By Norene Gilletz
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.
Place brisket in the sprayed insert of a slow cooker.
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.
Cover and marinate in the refrigerator for up to 24 hours. Baste occasionally.
Place insert in the slow cooker and cook, covered, on low for 10 to 12 hours until tender.
When cool, refrigerate.
Brisket will be easier to slice the next day. Remove hardened fat and discard. Reheat brisket slices in pan gravy.
Keeps three days in the refrigerator; freezes well.
