Description
A stress-free, melt-in-your-mouth brisket recipe perfect for Rosh Hashanah or any holiday gathering. This slow cooker method ensures tender meat and rich gravy with minimal active effort.
Ingredients
Scale
- 3–4 pounds beef brisket (flat cut or first cut)
- ½ cup spicy brown mustard
- 1 can (12 oz) cola (regular, not diet)
- 2 large yellow onions, sliced into half-rings
- 6 cloves garlic, minced
- 1 cup low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Pat the brisket dry with paper towels and trim any large chunks of fat, leaving a thin layer on top. Rub the entire brisket with salt and pepper.
- Slice the onions into half-rings and spread half of them on the bottom of a 4-6 quart slow cooker to create a bed for the meat.
- Place the brisket on top of the onions, fat-side up.
- In a large bowl or measuring cup, whisk together the spicy brown mustard, cola, beef broth, Worcestershire sauce, minced garlic, dried thyme, dried parsley, and bay leaf until the mustard is mostly dissolved.
- Pour the sauce mixture over the brisket. It should come about halfway up the sides of the meat.
- Cover the slow cooker and cook on LOW for 8-10 hours. Do not cook on HIGH, as this can make the meat tough.
- Check for doneness after 8 hours; the meat should be fork-tender. If necessary, cook for another hour.
- Remove the brisket from the slow cooker and place it on a cutting board or large plate. Cover loosely with foil and let it rest for 10 minutes to redistribute juices.
- Optional: If a thicker gravy is desired, stir the cornstarch and water mixture into the slow cooker sauce. Turn the slow cooker to HIGH and cook for 15-20 minutes until thickened.
- Remove the bay leaf. Slice the brisket against the grain into thin slices.
- Arrange the sliced brisket on a platter and spoon the sauce over the top. Serve with mashed potatoes, egg noodles, or roasted vegetables.
Notes
Always cook on LOW for the best tenderness. Do not skip the resting period, as it keeps the meat juicy. The cola adds sweetness and helps tenderize the meat; apple cider or red wine can be substituted. Save the sauce for later use with noodles or bread. Trim excess fat to prevent greasy gravy.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice of brisket w
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 8
- Fiber: 1
- Protein: 30
Keywords: Rosh Hashanah, brisket, slow cooker, holiday recipe, beef brisket, easy dinner, Jewish holiday food, slow cooker brisket