Tender, melt in your mouth brisket that will impress any crowd.
A tender, melt-in-your-mouth brisket is a beautiful thing. Classy enough for a holiday (like Passover), yet simple enough for any night’s dinner. When you add the ease of the slow cooker to the equation life couldn’t get much better. The only hard part of it all is having to smell this amazingness hours before you can dive in!
The veggies end up perfectly tender and flavorful and you’re left with a delicious, thin tomato “jus” style gravy to pour over it all. Whether it’s the main event at a Passover seder or your favorite Wednesday night dinner, this tomato braised slow cooker brisket is a total winner!
Slow-Cooker Tomato Braised Brisket
Recipe by: Skylar Edberg in collaboration with The Eclectic Kitchen
Prep Time: 15 minutes
Cook Time: 6 hours
Serving Size: Brisket 8 - 10
2 yellow onions, thinly sliced
4 large carrots, peeled and halved lengthwise
4 Celery ribs, sliced crosswise
4 garlic cloves minced
2 tablespoons tomato paste
1/2 cup sweet red wine (manischewitz)
2 tablespoons apple cider vinegar
1 28 ounce can crushed tomatoes
1/4 cup dark brown sugar
¼ cup dried dates, pitted and roughly chopped
1 Bay leaf
5-6 lb. brisket
2 tablespoons kosher salt
1 tablespoon coarse ground black pepper
2 teaspoons sweet paprika
2 cups unsalted beef stock, divided
In a 5- to 6-quart slow cooker, combine onions, carrots, celery, garlic, tomato paste, red wine, vinegar, tomatoes, brown sugar, dates bay leaf and beef stock. Season brisket with salt, pepper and paprika and place, fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork-tender,about 6 hours,(flipping half-way through) . Remove brisket and refrigerate overnight for best results or thinly slice against the grain and serve with the vegetablesand cooking liquid over the top.
*I suggest making this brisket ahead of time and refrigerating it for 24 hours before slicing as you will get more flavor and even slices. Reheat the brisket at 300 degrees for about 1 hour.