Beef brisket may be a personal thing that varies by family but let me tell you, I 100% feel that this is the most flavorful, tender and amazing beef brisket recipe there is. This brisket recipe has instructions for the slow cooker and the oven.
I do recommend trying out both because both methods are equally delicious.
This beef brisket recipe is actually a Jewish beef brisket recipe and it is a seriously delicious dish. For Jewish families, brisket is made with love and care and lots of pride at each holiday and for family gatherings.
I like to say it is similar to Italians with the pride they take in their all day red sauces.
These are always the best dishes to make in my opinion! Dishes that are celebratory, traditional and full of pride.
Now I am not Jewish but Italian so you may be wondering why am I writing a recipe about Jewish brisket. This is a fair question so let me explain.
Growing up in South Florida, there is a large Jewish population among other groups of people and cultures that I feel very fortunate to have enjoyed. This recipe was given to my mother from a wonderful Jewish family (friends of my Mom) and she has been cooking this ever since.
Over the years and once I was older and started my own family, this recipe was taught to me as well. I have been making it for years now and it is the ONLY brisket recipe I use.
What our readers are saying
Ok. Amazing is an understatement. It is better than Bubbie’s “Grannys” Brisket. Wow
Brendon from Pinterest
Never tried to bake brisket until recently. Now we love it. This recipe is so simple and easy.
Vickie
Jewish brisket with or without tomatoes and onions
Traditionally, Jewish brisket made at the Jewish holidays has a sauce that is part of the brisket, usually tomato based sauce made with tomatoes and the juices of the meat with a little stock added.
The other difference in this recipe from more traditional recipes is that it does not have onions. You can add a few cups of sliced white onions to the bottom of your roasting pan if you like this part but this recipe is so full of flavor without it that I promise you it will not be missed.
It is all about your preference!
This brisket recipe does not have tomatoes and does not need it. In fact, the flavors from all of the garlic and paprika are so amazing that I could not even imagine trying to change that at all.
Every family has their own recipe for brisket and not all Jewish brisket recipes will have tomatoes. This one, once you try it, you will understand that the juices and flavors are perfect!
It makes its own beautiful sauce from the meat juices and spices.
Brisket in the (Crockpot) Slow Cooker versus the Oven
Brisket is traditionally slow cooked in the oven with some aluminum foil covering the top for most of the cooking process. The slow cooking in the oven gives a nice crust on the final product and it really tastes amazing.
My preferred method for cooking this brisket recipe is in the oven.
You can however use the slow cooker too. I use the slow cooker for many of my recipes like my this one and my beef bourguignon and have great success.
The key to doing this is to make sure you get a nice initial sear on the meat before adding it in to your slow cooker. I have also added steps to deglazing the pan and incorporating that into the slow cooker so you do not loose any flavor from the pan.
Both are great options and I have used both methods and can say they are both amazing. If you do have the time though, try out this brisket recipe in the oven since it does give it some of those nice crusty edges that you cannot get in the slow cooker.
I have included steps for doing both in the recipe below so you can choose what method you think is best for you.
The steps to making the Brisket
The brisket spices-
First, you want to make your spice rub. This is the flavor of your brisket and the best part. It involves lots of garlic, salt and paprika.
The next step is to get the spice rub well coated all over the brisket. None of it will go to waste.
Searing your brisket-
After you have coated your meat well in the spices, you sear it in a hot pan making sure to get every side of the meat. Whether you are making the brisket in the crockpot or the oven, this step cannot be skipped since this is how you will seal in all the flavor in your brisket.
After searing the beef brisket, you transfer your meat either to the slow cooker or a roasting pan, depending on what method you want to use. Then deglaze the pan that you seared the meat in to make sure you pick up all of that flavor left behind in the pan.
Next you pour that all over the top of you meat and cook for a few hours until the meat starts to get tender. After this time you then add your vegetables to the meat and allow them to cook in the pan juices for about another hour.
When you do this, make sure to coat the vegetables in the juices in the pan so they pick up all that delicious flavor. This makes the best tasting veggies!
That is it! The whole process will take about 4 hours or so depending on the size of your brisket. It is a labor of love and so absolutely worth it.
My favorite side dish ideas to go with the brisket
Roasted Cauliflower and Potatoes with Cumin
Whether you decide to cook your brisket in the crockpot or in the oven, just make sure you make this! This beef brisket recipe is really amazing and worth the time it takes to wait for it to cook to juicy, tender, fall apart perfection.
Need Ideas for leftover brisket?
Check out my brisket tacos recipe for more ideas.
The Best Jewish Beef Brisket
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
Equipment
- slow cooker or roasting pan
Ingredients
- 4-5 lbs flat cut brisket Trim most of the really thick fatty layer off the top leaving a little on for cooking.
- 6 large carrots peeled and cut into 1 inch pieces
- 2 lbs baby potatoes (red or gold) cut into halves and making sure they are all equal sizes
- 8 cloves garlic diced finely
- 1 cup water plus more if needed
- ¼ cup sweet paprika If you prefer a slight smoky flavor, you can use smoked paprika.
- 4 tablespoon olive oil
- 1 ½ tablespoon kosher salt
Instructions
- Grab a large bowl and add your diced garlic, salt and paprika.
- Crush down the garlic into the paprika and salt mixture to release the juices from the garlic.
- Pre-heat a heavy bottom pan over the stove on high heat.
- Now grab your brisket and trim off any excess fat. Some fat is fine.
- Take your brisket and press it into your spice mixture making sure to coat the whole brisket well. You may have to pick up some of the spice mixture and press it on to the meat.
- Once your pot is pre-heated, add your olive oil.
- Now add your brisket and sear all sides well. If you have any remaining spice mixture that fell off the meat then make sure to throw that into the pot too. You want all of the spice mixture in your pan.
- Once you have seared all sides of the meat, remove from the pan and place on a large plate and set aside.
- Add a little water (about ½ cup) to your pan to deglaze it. Let it bubble up and scrape down any brown bits from the bottom.
If you are using the slow cooker
- Add your seared brisket to the slow cooker.
- Pour the liquid from deglazing over top of your brisket. You should have enough liquid to come up about ½ inch up the side of your pan. If you do not, add more water until it does.
- Place the lid on the slow cooker and set it to low.
- For an almost falling apart and tender brisket, cook for 6-8 hours or until the brisket is almost falling apart. This will depend on the size of your brisket and slow cooker how long it takes. If you want the brisket to be cut into nice even slices, test brisket at about 6 hours for tenderness, slice then place back into the pot before proceeding to next step.
- Now add your potatoes and carrots all around the brisket and coat them with the juices in the pot.
- Cook for another hour.
- Once the brisket is tender and the vegetables are cooked, taste for seasoning.
If you are using the oven
- Pre-heat your oven to 350 degrees
- Add your seared brisket to a roasting pan.
- Pour the liquid from deglazing over top of your brisket.
- Top your brisket with aluminum foil and bake for 3 hours, making sure to baste the brisket every 45 minutes.
- After 3 hours, add your potatoes and carrots to the brisket and coat them well with the juices from the pan.
- Cover and cook for another hour.
- After an hour, with a fork, check to see if the brisket is ready by poking it. If it slightly falls apart it is ready. Pierce the potatoes and carrots as well to check for doneness.
Serving
- Grab a large platter and gently lift out your brisket and place it in the center of the platter. You can also slice up the brisket and then place it on the platter.
- Now scoop out your potatoes and carrots and place along the sides of the brisket.
- Scoop out some of the pan juices from the pan and pour over the brisket and potatoes.
- Serve immediately.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer here
Crystal says
This recipe was amazing! I seared it on my cast iron skillet , then put it in my crockpot . Everyone loved it ! I also made mashed potatoes instead of the potatoes and used all the juice for a delicious gravy . Thankyou . I will absolutely make this again.
Melissa says
Love hearing that 🙂 Great tip about using cast iron! The mashed potatoes to soak up the sauce sounds delicious
Jordan says
I am using a 2.5lb brisket as that is what I had in the freezer. Would you cut the time in half before adding the veggies or will the time stay about the same ?
Melissa says
Hi Jordan. I just cooked a brisket about this size the other day and it took me about 6-7 hours in the slow cooker. I took my 2.5 pound brisket out after 6 hours in the slow cooker, sliced it and added it back to the slow cooker then topped with the vegetables. Then cooked until the veggies were tender, another hour or so. Just test your brisket a little early to make sure it is not over cooking. I hope this helps 🙂
Terri says
Hi Melissa! Can I use a cast iron pan for searing? I have some guests who have a sensitivity to garlic. Is there anything else I can use so the brisket is tasty? If not, do you think a garlic powder would work? If yes, do you know how much the equivalent to 8 cloves would be? Thank you so much for your help! I'm looking forward to trying this!
Melissa says
Hi Terri. You can definitely sear the brisket in cast iron. When using cast iron, i recommend heating in a pre-heated 400 degree oven for about 10 minutes to make sure the cast iron is nice and heated through (it can be slow to heat up).
If you wanted to use garlic powder, I would suggest about 2 tsp for the 8 cloves of garlic.
I haven't tried this with other seasonings but if you are unsure about using garlic for the sensitivities, you can try finely diced onions or shallots in place of it. About 1/8 cup or so.
I hope this helps 🙂
Terri Kaiser says
Thank you so much Melissa! I'll let you know how those substitutions work out! I'm so excited to try this!
Melissa says
You're welcome!
Mahri says
Everyone really enjoyed it. Lots of flavor and very easy
Melissa says
So glad you enjoyed it!
Vinnie says
My normal sequence with the slow-cooker is first hour on high and all thereafter on low temp. Is that ok with your method?
Melissa says
Hi Vinnie. I am sure that will work fine. I would adjust the cooking time to account for that. You can test the meat tenderness about an hour before the recipe calls for that. I hope this helps 🙂
Julie says
Could I use a dutch oven instead of roasting pan? Making this next weekend for a small dinner party - can't wait to try it!
Melissa says
Hi Julie. You sure can!
Danny says
This was our third time making this recipe and I am finally gettin around to writing a review. If you are looking for a great brisket recipe, this is it!
Melissa says
Thanks Danny!
Dee says
This brisket was amazing! It was easy to follow and the seasoning was perfect.
Melissa says
I am glad you enjoyed it Dee
Suzie says
Can you use smoked paprika for this recipe?
Melissa says
Hi Suzie. I have not tried using smoked paprika but a smoky flavor on beef is always delicious 🙂
Carmilla says
I cannot find the brisket cut. Would a chuck roast be a good substitute?
Melissa says
Hi Carmilla.
You can use a chuck roast and it tastes amazing! Follow the directions the same as the brisket.
Eliyanah says
I have just put this in the oven with a glass lid on top, is this ok instead of foil?
Melissa says
Hi Eliyanah.
That should be fine 🙂
Lynn says
I purchased the brisket today and am surprised how lean it is. First time! I am wondering because it is so lean about juices in the roasting pan to braise the brisket. The 1/2 c you used for the deglazing doesn't seem like a lot. Can I add some broth? Or what would you recommend?
Melissa says
Hi Lynn. Glad to help:)
I'm assuming you are roasting the brisket in the oven? The 1/2 cup of deglazing liquid will be enough to start. When you check the brisket after 45 minutes in the oven to baste it you can see if it needs more liquid then. If there is no liquid after the first 45 minutes, add 1/2 cup of water, swirl or mix it around the pan bottom and baste the brisket with that. You do not want to start off with too much liquid because you want to roast the meat not boil it 🙂
Hope this helps!
Carmela Fuentes says
I want to try this but I have family members with high blood pressure and kidney problems. What can I do to drop that sodium down less than half than that current amount?
Melissa says
Hi Carmela.
If you are concerned about the salt, you can just omit it in the recipe all together or just use 1/4 the amount (about 1 teaspoon) or so in the spice rub and serve the meal with additional kosher salt at the table for guests who can have it. We do this with some of our family members who cannot have salt 🙂
I hope this helps.
Nazneen Lalla says
This recipe looks fantastic, and I can't wait to try it. Do you use smoked paprika?
Melissa says
Hi. I use regular paprika, not smoked for this recipe.I hope this helps!
Vicki Wadsworth says
Never tried to bake brisket until recently. Now we love it. This recipe is so simple and easy. I placed a layer of sliced onions (about 1/2") under the roast before I put it in the oven and they were beautifully caramelized and filled with flavor from the rub. I also placed cubed turnips in with the potatoes and carrots, and they also gained the flavor of the rub - it was amazing and probably a good way to get someone to eat turnips/rutabagas if they don't like them (like my husband).
Melissa says
I am so glad to hear you enjoyed it! I agree that anything would taste great in the seasoning so your idea is brilliant 🙂
Salina says
Have you tried deglazing with red wine would that be okay?
Melissa says
Hi Salina. I deglaze all the time with wine but haven't tried it in this recipe 🙂 I am sure it will taste delicious and it will give it a richer flavor. If you try it, let me know how it comes out.
Ali says
This looks so good. I love that it is made without tomatoes (I don't love tomatoes). I can't wait to give this a try!