Published: December 14, 2023 · Updated: November 10, 2026
Farmer Dan's Chanukkah Brisket
By Farmer Dan
Farmer Dan's Chanukkah Brisket
4-6
30 minutes
6-10 hours
beef
Ingredients
- 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
Directions
- 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.
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