You Can’t Have a Kosher Recipe Blog without Brisket

The holy trinity of Ashkenazi Jewish cooking has to be chicken soup, brisket and tzimmes. So I’ve done chicken soup, and now it’s time for brisket.

Living in Israel, I’ve always found it a challenge to make the perfect (or even edible) brisket. Our meat isn’t the best quality, and as a result, after trying just about every “fool-proof” brisket recipe I could get my hands on, and feeding the dog on the inedible results, I gave up on the quest for the perfect brisket recipe for Israeli brisket. Until, that is, I found a recipe for barbecue brisket cooked in a slow cooker from my favorite recipe book of all time – Better Homes and Gardens. I rushed out and bought a slow cooker (which was cheaper than buying 2kg of brisket) tinkered with the recipe, and voila, it worked. Since then, my family cannot get enough of it. The meat comes out tender and juicy and the potatoes are impossible to resist. The dog now has to be content with plain old dog food.

For me, besides the fact that I can finally cook brisket without embarrassment, the main advantage of this method is being able to flip the switch, ignore the cooking process for about 10 hours, and enjoy an amazingly delicious meal in one pot.

I use a large, 8 liter (6.5 quart) slow cooker.



Slow Cooked BBQ Brisket with Potatoes and Carrots

2-3 kg fresh beef brisket (if you are looking for this cut of beef in an Israeli supermarket, ask for “chazeh bakar”)

12-15 small peeled potatoes (not baby potatoes) or 8-10 medium sized potatoes cut into chunks (optional but recommended)

4-5 carrots peeled and cut into chunks (also optional but recommended)

1 large onion cut into chunks

2-3 cups water (the water should ultimately reach to midway up the brisket)

1/4 cup Worcestershire sauce

1 tablespoon vinegar

2 teaspoons instant beef or chicken soup powder

1 teaspoon chili powder or cayenne pepper

1 teaspoon mustard

2-4 cloves garlic, minced

1/2 cup ketchup

2 tablespoons brown sugar

2 tablespoon margarine

How to do it

Spray the inside of the slow cooker with cooking spray. Place the vegetables at the bottom of the slow cooker. Place the brisket on top of the potatoes, ensuring that the brisket is at least about 5 cm from the top of the slow cooker dish.

In a small bowl combine the water, Worcestershire sauce, vinegar, soup powder, chili powder, mustard, garlic, ketchup, brown sugar and margarine.

Pour the sauce mixture over meat. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.

When the meat is cooked, slice it thinly with an electric knife.

Note: If you aren’t serving the meat immediately, I recommend refrigerating it before you slice it as it slices much easier when it isn’t hot. You can freeze the meat for several weeks.

Pour as much of the sauce as you can over the meat before you serve.

Related articles

Lisa’s Juicy Brisket with Deglazed Onion and Wine Sauce (The Jewish Hostess)


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