Slow Cooker Passover Brisket Recipe
If you want a tender and flavorful holiday meal, this Slow Cooker Passover Brisket Recipe is perfect for you. It is rich, juicy and melts in your mouth.
Ingredients
- 3 –4 pounds beef brisket
- 2 tablespoons olive oil
- 2 large onions sliced
- 4 cloves garlic minced
- 1 cup beef broth
- 1/2 cup dry red wine or Passover-friendly substitute
- 1/4 cup tomato paste
- 2 tablespoons brown sugar or honey
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 carrots sliced
- 2 stalks celery sliced
- 2 tablespoons apple cider vinegar optional, for tang
Instructions
Prepare Brisket
- Trim excess fat from brisket. Pat dry with paper towels. Season with salt, pepper and paprika.
Sear Brisket
- Heat olive oil in a skillet. Sear brisket on all sides until browned. Transfer to slow cooker.
Sauté Vegetables
- In the same skillet, cook onions and garlic for 3–4 minutes. Transfer to slow cooker over brisket.
Mix Sauce
- In a bowl, combine beef broth, wine, tomato paste, brown sugar and apple cider vinegar. Pour over brisket.
Add Carrots and Celery
- Place carrots and celery around the brisket in the slow cooker. Ensure they are submerged in sauce.
Cook Slowly
- Cover and cook on low for 8 hours or until brisket is fork-tender.
Rest Brisket
- Remove brisket from slow cooker. Let rest for 10 minutes before slicing.
Slice and Serve
- Slice brisket against the grain. Serve with sauce and cooked vegetables.
Notes
- Marinate brisket overnight for deeper flavor
- Add fresh herbs like thyme or rosemary
- Use grape juice instead of wine for Passover-friendly option
- Skim excess fat from sauce for a lighter dish
- Add mushrooms for extra umami
- Serve with matzo or roasted potatoes
- Reheat gently to maintain tenderness