I looooove slow cooked meats – stews, brisket, pot roasts, you name it. This recipe is super easy because you throw everything into a slow cooker and let it do it’s thing. For the brisket, get a good quality meat and have the butcher trim off some fat, but leave a thin layer (maybe 1/2 to 1 inch) on the top of it to keep meat moist while cooking.
5-6 lb brisket (make sure it fits in your slow cooker!)
3 onions, roughly chopped
1 T. olive oil
1 c. roughly chopped parsley (Stems are ok)
2 sprigs rosemary, whole
6 sprigs thyme, whole
4 bay leaves
garlic powder (optional)
6 cloves of garlic
4-6 tomatoes, quartered
vegetable medley: carrots (or any root vegetable), celery, fingerling potatoes
water or beef stock
1. In large skillet, saute onions in olive oil until translucent. Add to the slow cooker; this will be your base layer.
2. Chop carrots and celery (or whatever veggies you are using, except for fingerlings, which I recommend keeping whole) into 2 inch pieces. Lay all the veggies on top of the onions along with the herbs (rosemary, thyme, bay leaves, parsley). Sprinkle with salt and pepper.
3. Season the brisket on both sides with salt, pepper, and garlic powder. Be generous as it is a big chunk of meat. In a hot, dry skillet, sear both sides of the brisket until a brown crust forms (3-5 minutes on each side – don’t cook it so much that you can no longer see raw meat on the sides of the brisket.) Add to the slow cooker.
4. Place the garlic cloves and tomatoes on top of meat.
5. Add enough water or beef broth so that only half of the brisket is submerged.
6. Cover and let it cook on LOW for 8-10 hours. If you can (no need to wake up at 3 am to do this), flip the meat midway and remove some liquid if it goes above the halfway line of the meat.
7. After 8-10 hours, take the meat out and let it sit at room temperature with tented foil to rest (30 mins to an hour). Do not touch/eat/cut the meat at this point! The juice needs to redistribute in the meat while it rests, otherwise the juice will run and the meat will be dry.
8. remove as much juice as you want from the crockpot, strain and defat it. Set aside for serving. (And save some for later in the freezer!)
9. 15 minutes or so before you serve, boil up the juice again. Slice the brisket against the grain. Place on serving platter with the veggies, and drizzle with a ladle or two of juice. The leftover meat is also great for sandwiches/panini.