Chag Pesach Sameach or Happy Passover! Passover is a Jewish holiday and began last Friday at sundown and will end at sundown this Saturday. And yes, I am Jewish :) For more information on Passover, click here. I think brisket for Passover is a classic dish. This is my first time using a slow cooker for a brisket and it turned out really well. My cousin had asked me not too long ago if I had any recipes using a slow cooker and so here you go Cathy!
1.5 lb brisket, flat cut
1 onion (cut into quarters or bite-sized pieces)
2 baking potatoes (cut into bite-sized pieces)
1 cup baby carrots (or sliced carrots)
1 package Lipton Onion Soup Mix
1 cup water
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon paprika
2 teaspoons Worcestershire sauce
1 teaspoon parsley, dried
1 tablespoon oil
Heat the oil in a large pan over medium-high heat. Season both sides of the brisket with salt, pepper, garlic powder, and paprika. Place brisket in the pan and brown each side until the surface is a rich brown color, not burnt. Remove the brisket from the pan. In the same pan, add in the onion soup mix, 1 cup water, and 1 teaspoon parsley to create a broth. (If you are short on time, you could skip this step of browning the brisket and just season the brisket and mix the broth in a bowl before putting it in the slow cooker.)
In a 5- to 6-quart slow cooker, add the onions, potatoes, and carrots. Place the brisket, fat side up, on top of the vegetables. Pour in the broth mixture from the pan. Cover and cook on high until brisket is fork-tender, about 4 to 5 hours. (You can also cook on low for 8 to 10 hours.) Remove brisket and thinly slice against the grain.
I like to serve the sliced brisket, vegetables and broth over egg noodles or white rice. (If you keep kosher for Passover, you could just serve with the vegetables and broth.)
Serves 4 or 2 with leftovers. I froze the leftovers in a Ziploc freezer bag. This should keep in the freezer for a few months. Be sure to label your bag with the dish and date.