Clean out the pantry with this slow cooker brisket, including flavors of red wine, onion flakes and paprika.
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About This Recipe
This slow cooker brisket is my take on the classic Jewish-style brisket many of us grew up with, where Heinz chili sauce and Lipton onion soup mix were pantry staples.
But instead of relying on store-bought mixes, I broke those flavors down using pantry staples like paprika, dried onion, and a sweet tomato sauce with red wine to bring all those big flavors together. As the brisket slow cooks, the onions melt into the sauce, creating a thick and deeply savory, and slightly tangy glaze that only gets better with time.
This slow cooker brisket is perfect to serve as a main course for Passover or Hanukkah, pairing beautifully with Roasted Carrots with Pomegranate or other Passover recipes. Serve it with Mom’s Potato Latkes for the ultimate holiday pairing!
Ingredients
See recipe card for full information on ingredients and quantities.
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⏲️ Instructions
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More Beef Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Slow Cooker Brisket with Red Wine and Onions
LittleFerraroKitchen.com
Ingredients
- 3 lb brisket kosher preferred
- 2 yellow onion thinly sliced
Sauce
- 2 tablespoons tomato paste
- 1 cup tomato sauce
- ¼ cup apple cider vinegar
- 3 Tb brown sugar
- 3 Tb onion flakes
- ½ teaspoon red pepper flakes
- 1 teaspoon paprika
- 2 teaspoons beef bouillon
- 1 cup stock chicken or beef, low sodium
- 1 Tb garlic powder
- 2 Tb Worcestershire sauce
- ½ cup red wine
- Salt and pepper to taste
Instructions
- Line the bottom of the slow cooker with the onions. Then top with brisket and season with salt and pepper.
- In a bowl, add together all the sauce ingredients and mix well. Pour sauce over brisket and cook on low for 6-8 hours.
- Towards the end of the cooking, use a spoon to skim off any excess fat from the sauce.
- To serve, place on platter and drizzle sauce on top.
Carole W says
Do you mean 4 beef bullion cubes??? And it's not too salty? Sounds wonderful and I want to try it. Just want to make sure I'm reading it right.
Samantha Ferraro says
Hello Carole. I checked the recipe card and I might be missing it, however I see, "2 beef bouillon,
1 cup stock chicken or beef, low sodium" Not sure where you get the "4 beef bullion cubes". Other options are, "Better than Bullion" it's a great product and it comes in Low Sodium. I sure hope that helps. Injoy the week, Samantha.
B.L. says
Hello. About how much salt and pepper do you put on the 3 lb brisket?
Samantha says
Hi B.L....Honestly I don't usually measure salt, but I like to sprinkle a thin even layer of Kosher salt on both sides. I'd say start with 1/2-3/4 teaspoon Kosher salt.
Atura says
Can i leave it cooking on low the whole night and eat it for lunch (15-18 hours)?
bristol plasterer says
This sounds really yummy and something new to try. thanks for posting this up.
Simon
Samantha says
Thank you Simon! I hope you try it soon and let me know 🙂
Atura says
Can i leave it on low the whole night and eat it for lunch(18 hours)?
Dana @ Foodie Goes Healthy says
I'm so excited to find your recipe. I too have a family recipe that is similar to yours, and I have been wanting to convert the recipe to healthier ingredients. I finally did it this week as well. It's fun to see your reinterpretation of the recipe. We did some of the same things. I'll have to try adding vinegar next time-- that was a good call.
Samantha says
Thanks so much Dana! I'm sure we all have similar recipes that have been passed down and shared...lol Let me know when you make the recipe and add vinegar, I really think it helps tenderize the meat!