Advertisement
  1. Cooking

Recipe for Passover Slow Cooker Beef Brisket

Cook the beef brisket, a traditional Passover meal, low and slow to ensure tender meat. A slow cooker is perfect for the job.
Cook the beef brisket, a traditional Passover meal, low and slow to ensure tender meat. A slow cooker is perfect for the job.
Published Mar. 30, 2015

First, there's the "What is it?" Jewish brisket is not corned beef. Nor is it Texas-style barbecued brisket or French pot au feu, although the cut is the same. One of the nine beef primal cuts, it's from the pectorals, and because cows don't have collarbones, this big muscle supports a lot of bovine body weight. (Read: Cook this cut low and slow to maximize tenderness.)

Then there's the "Why is it the most traditional Passover protein?"

Ashkenazi Jews dust off their brisket recipes from Rosh Hashana to Passover, which begins Friday, most folks claiming they have the ultimate secret to a tender and sumptuous dish. "A can of Coke is the magic!" "Onions, no potatoes!" "Chili sauce and a packet of onion soup mix!" "Brown the meat first!" No matter the minutiae, it is tradition to braise this kosher cut, and essential that you buy a brisket with decent marbling and a nice fat cap that will melt into your sauce and provide richness to a cut that can be a little stringy. As with most traditions, it's because it's how Grandma did it, but also because it's convenient for Passover hosts, best made beforehand, even the day before.

The key to good brisket is cooking it slowly, immersed in liquid in a tightly covered pan (a slow cooker is perfect), and then slicing it thin against the grain. You can slice it, cool it to room temperature and then reheat it slowly before serving, arraying it on a platter with its sauce. This recipe comes from my mother-in-law's sister.

Laura Reiley, Times food critic

ALSO IN THIS SECTION

  1. Chestnut blondies [MICHELLE STARK  |  Tampa Bay Times]
    We got some fresh chestnuts and tried to cook with them.
  2. Rosemary shortbread [MICHELLE STARK  |  Tampa Bay Times]
    A very simple yet very festive Christmas cookie.
  3. This Nov. 2, 2009, file photo shows a Thanksgiving turkey in Concord, N.H. Food safety experts say raw turkeys shouldn’t be rinsed, since that can spread harmful bacteria. Cooking should kill any germs. But bacteria can still spread in other ways, so washing and sanitizing hands and surfaces is still important. (AP Photo/Larry Crowe, File) [LARRY CROWE  |  AP]
    It’s been a challenge trying to convince cooks to stop rinsing off raw poultry.
  4. A Thanksgiving plate [MICHELLE STARK  |  Tampa Bay Times]
    Here’s a game plan for preparing the big meal.
  5. Winter squash at Lucky's Market [Lucky's Market]
    Butternut, acorn, spaghetti can all bring big flavor to the holiday table.
  6. The versatile dessert is similar to pie, but more forgiving.
  7. A citrus turkey surrounded by side dishes. [Associated Press]
    For the first time this year, a celebrity guest will answer phone calls on Nov. 14.
  8. Chive and Cheddar Buttermilk Drop Biscuits [LORRAINE FINA STEVENSKI  |  Special to the Times]
    They’d be a great addition to your Thanksgiving meal.
  9. Roasted acorn squash [MICHELLE STARK  |  Tampa Bay Times]
    Consider a big pile of roasted veggies for your holiday table.
  10.            [LORRAINE FINA STEVENSKI  |  Special to the Times]
    It’s a hearty one-pot meal for the season.
Advertisement
Advertisement
Advertisement