My Favorite Slow Cooker Passover Brisket
This is my go-to Passover brisket recipe. It fills the house with a wonderful smell. I love how the slow cooker does all the work.
You just sear the meat and add everything to the pot. Then you can relax for hours. The result is the most tender beef brisket you can imagine. What is your favorite smell during holiday cooking?
A Little Story About This Jewish Brisket
My grandson once tried to help me cook. He added the whole jalapeño, seeds and all! It made the brisket very spicy. I still laugh at that.
That is why the jalapeño is optional in this recipe. You can add it if you like a little kick. This matters because food should bring joy, not tears. A good Passover brisket recipe brings everyone together.
Why This Easy Method Works
The red wine and veggies create a rich broth. The brisket cooks in that flavor all day. Doesn’t that smell amazing? It makes the meat so soft it falls apart.
Using a slow cooker is a simple trick. It keeps all the good juices inside. This is the secret to a perfect kosher for Passover brisket. *Fun fact: A slow cooker uses less energy than your oven!*
Great Passover Dinner Ideas
This brisket is the star of the meal. I serve it with simple roasted potatoes. It is a classic Ashkenazi Jewish recipe that never fails.
It feeds a crowd without stress. That matters on a busy holiday. Do you have a favorite side dish you always make? Share it with me!
How to Make Brisket Your Own
Some friends use an Instant Pot brisket method for speed. I prefer my slow cooker. The long, slow cook is part of the tradition for me.
You can use soy sauce or just salt. Both ways are delicious. The goal is a meal full of love and memory. Will you try this recipe for your Seder this year?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| beef brisket | 4 lbs. (up to 5 lbs.) | |
| flavorless oil (e.g., canola, avocado) | 2 tbsp | |
| salt & pepper | to taste | |
| red onion | 1 | quartered |
| fennel | 1 | quartered |
| carrots | 2 | peeled and cut into 2 inch chunks |
| celery | 2 stalks | cut into 2 inch chunks |
| rosemary | 2 sprigs | |
| garlic | 8 cloves | peeled |
| dried bay leaves | 2 | |
| red wine | 2-3 cups | |
| soy sauce, aminos, or salt | 1 tbsp | use aminos or more salt as alternatives |
| jalapeño | 1 | optional |
Instructions
Step 1: First, let’s get our brisket ready. Heat your oil in a big pan. Season your beef brisket well with salt and pepper. Sear it until it’s a nice golden brown. This makes the flavor so deep and rich.
Step 2: Now, place that beautiful meat in your slow cooker. Add all the chopped veggies and herbs around it. Pour in the red wine and soy sauce. Doesn’t that smell amazing already?
Step 3: Just put the lid on and let the magic happen. Cook this Passover brisket recipe on low for 6 to 8 hours. (A hard-learned tip: don’t peek! It lets the heat out.) The wait is the hardest part, I know.
Step 4: When time’s up, you’ll have the most tender beef brisket. Let it rest for 20 minutes before slicing. This keeps all the wonderful juices inside. What’s your favorite part of a Passover dinner? Share below!
Creative Twists
Sweet & Spicy: Add a big spoonful of apricot jam with the jalapeño.
Herb Garden: Use fresh thyme and oregano instead of rosemary.
Root Veggie Feast: Add parsnips and sweet potato chunks with the carrots.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This Jewish brisket makes its own gravy. Serve it right over creamy mashed potatoes. For a classic Passover dinner, pair it with matzo ball soup. A simple green salad on the side is perfect. Which would you choose tonight?
Keeping Your Brisket Happy Later
Let’s talk about storing your beautiful brisket. First, let it cool completely. Then slice it and tuck it into the gravy. Store it all in a tight container in the fridge. It tastes even better the next day! The flavors get to know each other overnight.
You can freeze it for a future meal too. Use a freezer-safe bag or container. Pour that delicious gravy right over the slices. I remember my first big brisket. I was so nervous about storing it! This method keeps the meat moist and flavorful when you reheat it.
Batch cooking this slow cooker Passover brisket is a wonderful idea. It saves you time on a busy holiday week. Having a ready-made Passover dinner idea in your freezer is a gift to your future self. Have you ever tried storing it this way? Share below!
Little Fixes for Big Flavor
Sometimes cooking has little bumps. Here are three common ones and easy fixes. First, if your gravy is too thin, just simmer it on the stove. It will thicken up nicely. Second, if the meat seems dry, it might be over-sliced. Always cut against the grain for the most tender beef brisket.
Third, not enough flavor? Let it sit in the gravy longer. I once forgot the bay leaves. The flavor was just not the same! Fixing these small things builds your cooking confidence. It also makes your Jewish brisket taste exactly how you dreamed. Good flavor makes the whole table happy.
Understanding why these fixes work is key. Thickening gravy concentrates the taste. Slicing correctly makes the meat easier to chew. Letting it sit lets every bite soak up love. Which of these problems have you run into before?
Your Quick Questions, Answered
How to make brisket in a slow cooker?
This easy slow cooker brisket is simple. First, sear your seasoned brisket in a pan until brown. This adds great flavor. Then, place it in your slow cooker. Add all your chopped veggies, herbs, wine, and soy sauce. Cover and cook on low for many hours. The long, slow heat makes the meat incredibly tender and perfect for your Seder.
What is the best cut of brisket for slow cooking?
Look for a first-cut or flat-cut brisket. It has a good amount of fat on one side. This fat melts during the long cook time. That process is what makes your kosher for Passover brisket so moist and delicious. A tip: ask your butcher for help. They can show you the best piece for your Passover brisket recipe.
Can you make a Passover brisket in a Crock-Pot?
Absolutely! A Crock-Pot is a type of slow cooker. This whole recipe is designed for one. It is a fantastic way to make Jewish brisket without watching the stove. Your Crock-Pot does all the gentle, slow work for you. *Fun fact: The long cooking breaks down tough meat fibers, making them soft.*
What are some good Passover sauce recipes for brisket?
The sauce in this recipe is wonderful. It uses red wine and vegetables for depth. For other Ashkenazi Jewish recipes, some people use tomato sauce or broth with onions. The key is a liquid that simmers with the meat. This creates its own rich gravy. Always check your ingredients are kosher for Passover.
How long does it take to cook a brisket on low in a slow cooker?
Plan for 6 to 8 hours on the low setting. A 4-pound brisket often takes about 7 hours. The meat is done when it is fork-tender. This means a fork slides in and out very easily. This slow method is the secret to how to make brisket that melts in your mouth. Always check it near the end.
Can you prepare slow cooker brisket the night before Passover?
Yes, and I highly recommend it! You can sear the meat and chop the veggies the night before. Store them separately in the fridge. In the morning, just put everything in the slow cooker. Turn it on. This makes your Seder day so much calmer. An Instant Pot brisket is faster, but a slow cooker is very forgiving.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this special dish. Food is about more than eating. It is about stories and family. This slow cooker Passover brisket holds many memories for me. I share them now with you.
I would love to hear about your cooking adventures. Did your family ask for seconds? Did you add your own little twist? Tell me all about it in the comments. Have you tried this recipe? Your stories are my favorite thing to read.
Happy cooking!
—Elena Rutherford
Slow Cooker Brisket for Your Passover Table
Description
Slow Cooker Passover Brisket Recipe
Ingredients
Instructions
- Heat the oil in a heavy bottom sauté pan, dutch oven, or cast iron skillet over medium heat. Season the brisket with salt and pepper. Sear the brisket, flipping once, just until golden brown. Transfer to your slow cooker.
- Add the onion, fennel, carrots, celery, rosemary, garlic, bay leaves, red wine, and soy sauce/aminos/salt to your slow cooker. Cover and cook on low until tender, 6-8 hours. Let rest for 20 minutes with the slow cooker on warm.
Notes
- Nutrition per serving: Calories: 648kcal | Carbohydrates: 11g | Protein: 64g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 187mg | Sodium: 448mg | Potassium: 1432mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3476IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 7mg