Slow Cooker Brisket

The Costco near my parent’s house has started carrying a wider range of fresh kosher meats (pre-packaged elsewhere), and my mom and dad were kind enough to pick me up a huge tray of chicken breasts plus a first-cut brisket the last time they went shopping. The brisket is packaged by Teva Meats, and the one I got was a very manageable size — just under 3 lbs. J. was impressed with how nicely it was trimmed; there was little for us to do to prep it for the Crock-Pot.

We made up this recipe as we went along: First we dumped lots of cut-up potatoes, carrots, and onions in the bottom of the crock, and placed the brisket, which had been rubbed with a packet of Lipton onion soup mix, on top. No liquid to start. The cover went on and we cooked it on high for an hour, then put it on low for about another 6 hours. Somewhere in there — maybe 2 hours before we took it out? — J. added a squeeze of tomato paste and a little red wine. When it was done, we removed the brisket to slice it, and then added it back into the crock to serve.

It was very good, and not too much like pot roast, which I feared it would be. In fact, because of the onion soup it was a lot saltier than foods I normally cook, and it actually reminded me a little of pastrami. It was very tender, and because it was a lean cut of meat there wasn’t a lot of grease left in the crock. Braised meats like this (and stews) are not my favorite, but I still found it tasty. J. and his parents really loved it. I can’t say that I’d make it again, but J. might!