Crockpot Slow-Cooked Brisket With Onions And Carrots | Kosher Healing Recipe | Rosh Hashanah Recipe

Servings: 8–10
Yield: About 5–6 lbs cooked brisket with vegetables
Prep Time: 20 minutes
Cook Time: 8–10 hours on low (or 5–6 hours on high)
Difficulty: Easy–Moderate
Cooking Vessel: 6–8 quart slow cooker (crockpot)

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Ingredients

• 4–5 lbs beef brisket (first or second cut, well-trimmed)

• 3 Tbsp olive oil or schmaltz

• 4 large onions, sliced into half-moons

• 5 large carrots, peeled and cut into thick sticks

• 4 cloves garlic, minced

• 1 cup beef stock (low-sodium preferred)

• 1 cup dry red wine (optional; can substitute with extra stock)

• 3 Tbsp tomato paste

• 2 Tbsp brown sugar or honey

• 2 Tbsp apple cider vinegar (or balsamic for richer flavor)

• 2 tsp kosher salt (adjust to taste)

• 1 tsp black pepper

• 1 tsp paprika (sweet or smoked)

• 2 bay leaves

• 1 sprig fresh rosemary or 1 tsp dried

• 2 sprigs fresh thyme or 1 tsp dried

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Instructions

1. Sear brisket (optional but recommended): Heat olive oil in a large skillet over medium-high heat. Sear brisket 4–5 minutes per side until browned. Transfer to crockpot.

2. Sauté onions & garlic: In the same pan, sauté onions until golden. Add garlic and cook 1 minute. Transfer to crockpot, spreading over brisket.

3. Add carrots & seasoning: Place carrots around the brisket.

4. Make sauce: In a bowl, whisk together stock, wine, tomato paste, brown sugar/honey, vinegar, salt, pepper, paprika, bay leaves, rosemary, and thyme. Pour mixture over brisket and vegetables.

5. Cook: Cover and cook on low for 8–10 hours (preferred for tenderness) or high for 5–6 hours.

6. Rest & slice: Remove brisket, let rest 15 minutes. Slice against the grain.

7. Serve: Arrange brisket slices with onions, carrots, and spoon sauce over top.

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Nutritional Information (per serving, approx. 6 oz brisket + vegetables)

• Calories: 420

• Protein: 34g

• Carbohydrates: 14g

• Fat: 24g

• Fiber: 3g

• Sodium: 550mg

(Values vary by brisket cut and added sweeteners.)

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Dietary Adaptations

• Gluten-Free: Ensure tomato paste, stock, and vinegar are certified gluten-free.

• Low-Sugar: Replace brown sugar/honey with a sugar substitute (like monk fruit).

• Lower-Fat: Choose first-cut brisket, trim visible fat before cooking.

• Alcohol-Free: Replace red wine with extra stock or grape juice for sweetness.

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Tips & Troubleshooting

• Dry brisket? Always cook low and slow; add a bit more stock if liquid cooks down too much.

• Too fatty? Chill sauce after cooking, skim hardened fat, and reheat before serving.

• Tough meat? Brisket must cook until fork-tender; extend cooking time if necessary.

• Flavor boost: Add prunes or dried apricots for a sweet Ashkenazi-style variation.

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Notes

• This dish is a Shabbat and holiday staple—warm, comforting, and perfect for feeding a crowd.

• Brisket tastes even better the next day. Slice, store in sauce overnight, and reheat gently.

• Freezes well up to 2 months in sauce.

• Pair with kugel, roasted potatoes, or challah for a complete Shabbat meal.

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