Slow Cooker Brisket with Wine and Tomatoes (Passover Edition)

Ingredients

Steps

1. Step 1

   Season the brisket with kosher salt and black pepper.

   • 3 tspkosher salt
   • 2 tspblack pepper
   • 10 lbbrisket

2. Step 2

   Heat olive oil in a pan and brown the brisket on all sides.

   • 4 tbspolive oil
   • 10 lbbrisket

3. Step 3

   Place half of the sliced onions and 7 garlic cloves on the bottom of the slow cooker. Add 6 bay leaves.

   • 6onions
   • 15 clovesgarlic cloves
   • 6bay leaves

4. Step 4

   Place the brisket, fat side up, on top of the onion mixture. Sprinkle with paprika, turmeric, cayenne pepper, and remaining kosher salt and black pepper.

   • 10 lbbrisket
   • 2 tsppaprika
   • 2 tspturmeric
   • ½ tspcayenne pepper
   • 3 tspkosher salt
   • 2 tspblack pepper

5. Step 5

   Top the brisket with carrots, rosemary, thyme, basil, and remaining onions and garlic cloves.

   • 3carrots
   • 5 branchesrosemary
   • 5 stemsthyme
   • 10 leavesbasil leaves
   • 6onions
   • 15 clovesgarlic cloves

6. Step 6

   Smash the tomatoes and place on top of the brisket. Pour in the red wine and sprinkle generously with salt.

   • 28 ozsan marzano tomatoes
   • 1 bottlered wine
   • 3 tspkosher salt

7. Step 7

   Cook on low for 10 hours. Remove the brisket and skim off the fat. Remove bay leaves and blend the sauce with an immersion blender until 50% blended.

8. Step 8

   Pour the hot sauce over the brisket and refrigerate for 2 nights. 2 hours before serving, remove the brisket, scoop off the fat, cut off the fat cap, and slice into ¼" slices against the grain. Reheat in the slow cooker for 90 minutes.