I absolutely love brisket, and love it even more the next day!  This brisket is a fabulous prep, leave and cook recipe, with simple easy to find ingredients.

If you want really thin slices,  allow it to cool and refrigerate for 24 hours, it’ll be super easy to slice, pour a little sauce over and reheat.  Serve on some dark rye bread with some dijon mustard and a little cole slaw – DEE-LISH!


 About a 4lb. first cut beef brisket, trimmed of excess fat
1 large onion, sliced
4 garlic cloves, smashed
Kosher salt & freshly ground pepper
2 cups chicken broth
1 – 14oz. can chopped tomatoes
Fresh parsley, finely chopped

  • Place sliced onions and smashed garlic cloves in the bottom of the slow cooker
  • Coat the fat side of the brisket generously with kosher salt & freshly ground pepper
  • Place the brisket, fat side up, on top of the onions & garlic
  • Pour the broth in around the brisket
  • Pour the tomatoes over top of the brisket
  • Cook on high for about 6 hours
  • Once cooked, remove the brisket to a cutting board to rest for about 20 minutes
  • Using an immersion blender, blend the tomato mixture in the slow cooker, check for seasoning
  • Stir in some fresh parsley
  • Slice the brisket against the grain, serve with a little sauce over top

 Serving suggestions;
I love this with a little sautéed purple cabbage, or a cold Hungarian style cucumber salad.
Also, a dash of Dijon mustard takes this to a whole other level!

Bon Apetit

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