Brisket is a traditional dish for Chanukkah - to go with the star of the night, the latkes, of course. This brisket tends to have a bit of sweetness to it, and certainly brings back good memories of my mom's delicious cooking.
Farmer Dan
4-6
30 minutes
6-10 hours
beef
I love latkes, and, well, I probably could make a meal out of them, but they need something to balance the meal with - and brisket is the traditional choice at Chanukkah. I love making brisket in the slow cooker, filling the house with the aroma of the meal to come.
Heartstone Farm Beef Brisket
Kosher salt and ground black pepper, for seasoning
6 tablespoons light or dark brown sugar
3 tablespoons tomato paste
4 teaspoons paprika
¼ cup red wine vinegar
1 ½ cups beef stock
1 tablespoon Worcestershire sauce
¼ teaspoon red chili flakes
1 teaspoon garlic powder
3-4 carrots sliced
1 sweet onion sliced
Season the brisket on both sides with salta and pepper
If you brisket will fit, heat a large cast iron skillet over medium-high heat. Cook for 3-5 minutes until browned.
Mix all of the ingredients for the sauce together
Place the brisket in your slow cooker. Cover with sauce. Add carrots and onions. Cook on low heat for 8-10 hours, flipping once half way through.
Optional - but this is a really good step - transfer the brisket and sauce to a baking dish. Let it cool a bit and then put in the refrigerator for at least 3 hours - or overnight. (You can actually keep it in the Slow Cooker if it will fit.)
Pre-heat oven to 300 degrees.
Remove the brisket from the refrigerator and spoon off any excess fat that has risen to the surface as the brisket has cooled.
Cut the brisket into 3/8” slices and place in abaking pan. Take the sauce and warm in a pan on the stove. When it has reduced by about a ⅓ remove and spoon over the brisket.
Bake in the oven until heated through and serve immediately.
