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Just in Time for Passover: Amazingly Easy Crock Pot Brisket

Just in Time for Passover: Amazingly Easy Crock Pot Brisket

I went to Costco hungry last week, what of it?

You know what happens when I go to Costco hungry? I BUY A GIANT BRISKET.

At least brisket is tasty, and makes my decision very easy when I had to figure out what to try for my next crock pot meal. I didn’t even look for a recipe, brisket is one of those things you just make. So make it I did. All that being said, brisket at Costco is enormous because it is Costco, but do briskets any smaller even exist? Like, if there was no Costco around, how would people even get a brisket big enough to feed all their Passover guests? In any event, there IS a Costco nearby, so this is a baseless worry.

This whole brisket took me a whopping 5 minutes in prep time and about 7 hours in cooking time. The only downside to this recipe is that because the brisket is inevitably so big (Costco!) there isn’t much room for all the potatoes, onions and carrots that usually accompany the brisket. There is a lot of juice left behind in the crock pot afterward, so you can always roast more vegetables separately and ladle the brisket juice over them generously.

Crock pot brisket

A-May-Zingly Easy and Tasty Passover Brisket:

-Big-giant brisket

-A couple of onions, chopped (or for an even easier approach, frozen chopped onions, use 1/2 to 1 bag)

-4-6 cloves garlic, minced (or again, to make things even easier, a couple of spoonfuls of minced jarred garlic)

-4 or 5 potatoes, peeled and quarters

-A few handfuls of baby carrots

-Low sodium beef broth

-Kosher salt and pepper

-Worcestershire sauce

To make this delightful dish, put the onions, garlic, carrots and potatoes in the bottom of the crock pot. Lay the brisket on top, with FATTY SIDE UP. This means that as it cooks, the fat will drip down through the meat, flavoring it. Pour several shakes of Worcestershire sauce over the meat, as well as some salt and pepper. Pour in a bunch of beef broth in, so that the meal does not dry out during cooking. Set on low to cook, and let cook about 7 hours.

When the cooking time is up, take the brisket out and let it rest for a few minutes, then slice the meat against the grain. This brisket is not only perfect for Passover dinner, it can also be sliced thinly and used in au jus sandwiches (and the juice left behind in the crock pot is perfect for that), or even as filling for some creative tacos.

Quite honestly, this came out just as delicious as if I had cooked the brisket in the oven. Even though that method isn’t too difficult, this one is so incredibly easy, that I think I’m never going back to my old methods.

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