Slow Cooker Brisket for Passover

I’ve never really been happy with any recipe I’ve found for brisket, from coca-cola, to molasses, to tomatoes, to red wine. It always smelled great while cooking but ended up tough and stringy, no matter how I sliced it. So, for this year’s Passover brisket I decided to go Old School, and cook it as though I were making pot roast.

I started two days in advance and I’m using my Ninja multi-cooker which allows me to sear, simmer, chill (by removing the non-stick cooking liner and lid from the heating element and placing in the fridge overnight) and reheat in one pot.

And it tastes as good as it smells!

2 1/2 lb beef brisket
1/4 tsp or more, black pepper, garlic powder and granulated onion
1/2 tsp or more, salt
4 large cloves garlic, thinly sliced
4 stalks celery, thinly sliced
2 large carrots, peeled and cut in 2 inch chunks
1/4 cup olive or vegetable oil
3 russet potatoes peeled and cut in thick slices
1 large sweet potato, peeled and cut in thick slices
1 quart beef stock
6 whole cloves
1 bay leaf

1. Season the brisket on both sides with the salt, pepper, garlic powder and granulated onion.

2. Heat the oil in your multicooker (or dutch oven) on the sear function and brown the brisket on both sides.

3. Remove the brisket to a plate, and in the hot oil, saute the sliced onion, garlic, and celery until translucent.

4. Return the brisket to the pan (laying it on top of the garlic, onion and celery.

5. Nestle the carrots and the sweet and white potatoes around the brisket.

6. With the sear function still on high, slowly pour the stock into the pan and let it begin to bubble. There should be enough liquid to just cover the meat.

7. Sprinkle the whole cloves over the meat, and lay the bay leaf on top.

8. Cover, switch the function to the high setting on slow cooker and heat until the liquid bubbles again.

9. Reduce the slow cooker heat to low and cook for about six hours.

10. Remove the liner with the brisket from the cooker and cool slightly.

11. Place a couple of silicone heat pads on the shelf of your refrigerator and place the covered brisket into the refrigerator.

12. Chill for two days, or until about five hours before you intend to serve the brisket.

13. Remove the brisket from the refrigerator and let it warm to cool room temperature. (about an hour)

14. Slice the brisket across the grain. Return it to the pot with the vegetables.

15. Set the slow cooker function to low and warm the brisket and the vegetables.

16. Remove the cloves and the bay leaf. Adjust the seasoning, and transfer the meat and the vegetables to a serving platter.

17. If desired, thicken the sauce with potato or tapioca starch. Serve alongside the brisket and vegetables.

Servings: 6

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 6 hours
Inactive Time: 24 hours
Total Time: 30 hours and 20 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (20.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.