The Best Jewish Beef Brisket

Step 1

Grab a large bowl and add your diced garlic, salt and paprika.

Step 2

Crush down the garlic into the paprika and salt mixture to release the juices from the garlic.

Step 3

Pre-heat a heavy bottom pan over the stove on high heat.

Step 4

Now grab your brisket and trim off any excess fat. Some fat is fine.

Step 5

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.

Step 6

Once your pot is pre-heated, add your olive oil.

Step 7

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.

Step 8

Once you have seared all sides of the meat, remove from the pan and place on a large plate and set aside.

Step 9

Add a little water (about 1/2 cup) to your pan to deglaze it. Let it bubble up and scrape down any brown bits from the bottom.

Step 10

Add your seared brisket to the slow cooker.

Step 11

Pour the liquid from deglazing over top of your brisket. You should have enough liquid to come up about 1/2 inch up the side of your pan. If you do not, add more water until it does.

Step 12

Place the lid on the slow cooker and set it to low.

Step 13

Cook for 6-7hours or until the brisket is almost falling apart. This will depend on your cut of brisket and slow cooker how long it takes.

Step 14

Now add your potatoes and carrots and coat them with the juices in the pot.

Step 15

Cook for another hour.

Step 16

Once the brisket is falling apart and tender and the vegetables are cooked, taste for seasoning.

Step 17

Pre-heat your oven to 350 degrees

Step 18

Add your seared brisket to a roasting pan.

Step 19

Pour the liquid from deglazing over top of your brisket.

Step 20

Top your brisket with aluminum foil and bake for 3 hours, making sure to baste the brisket every 45 minutes.

Step 21

After 3 hours, add your potatoes and carrots to the brisket and coat them well with the juices from the pan.

Step 22

Cover and cook for another hour.

Step 23

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.

Step 24

Grab a large platter and gently lift out your brisket and place it in the center of the platter.

Step 25

Now scoop out your potatoes and carrots and place along the sides of the brisket.

Step 26

Scoop out some of the pan juices from the pan and pour over the brisket and potatoes.

Step 27

Serve immediately.