Hanukkah has officially begun, and I am keeping true to my word. I vowed to myself, and my readers, that I would do a better job at embracing my Jewish heritage this year in my last post, It’s Time for Hanukkah. Because I am a woman of my word, I am continuing on my quest today with a delicious recipe that’s perfect for Hanukkah dinner; Easy Crockpot Brisket.
I’m a huge supporter of crockpot meals because they truly are such a timesaver. Life is busy all the time, but during the holiday season, it amplifies by a thousand. Knowing that I have dinner waiting for me when I get home is one less thing to worry about. Can I offer you a suggestion? Try adding at least one crockpot meal each week to your meal plan. I guarantee you that you will love me for it once you realize how much extra time you gain from preparing your meals ahead of time. Need another crockpot recipe to try? How about my Crockpot Pulled Pork. It’s delicious, but more importantly, simple!
Getting back to Hanukkah, the idea for this recipe actually came about from a request by my son, Zach. As soon as I told him that we were going to try harder this year to become better Jews (hahhahaha!), his mind went right to food. I should say that this is a pretty normal reaction for anyone in my family. It seems like our brains are driven by food. All.The.Time. I told Zach I was planning on making potato latkes this week and he immediately asked for brisket to go along with it. What’s a Jewish mother to do in a situation like this? Spoil the child of course. Oy Vey!
Where’s the first place I go for all of my Jewish recipes? No question, my Jewish Holiday Cookbook. It’s like the bible for all Jewish recipes. Yes, I am aware that my comparison is a complete oxymoron, however, it’s only fitting for this “Jew Rican”. My picture is next to the word oxymoron in the dictionary. Go look!
I read through a few brisket recipes and finally settled on the one I am sharing today but with a little modification. The cooking suggestion for this recipe was to place the brisket inside a casserole dish and bake at 200 degrees for 9 hours, which is basically overnight. Are you kidding me? I’m not sure when this recipe was originally created but it was obviously before the invention of the crockpot! The low and slow cooking process will help the meat tenderize and fall apart but no need to have your oven on for 9 hours to do it! Use a crockpot, people!
So what do I need to make Easy Crockpot Brisket?
1 tsp salt, ½ tsp pepper, 1 ½ tbsp brown sugar, ½ cup chili sauce, ¾ cups white vinegar, ½ cup celery (chopped), 1 onions (sliced), 2 carrots (sliced), 1 cup water, 2lb – 3lb brisket
The best part of this recipe is that you prep the entire meal the night before. This brisket needs to marinate overnight for the best results.
Begin by placing the brisket in the bowl of your crockpot.
In a mixing bowl, stir together the salt, pepper, brown sugar, chili sauce, and white vinegar.
Pour the mixture over the brisket, cover the bowl, and place it in the refrigerator overnight.
Chop your celery, onion, and carrots, place them in a container and put in the refrigerator for tomorrow.
In the morning, pull the crockpot bowl out of the refrigerator and place it in the base of the crockpot.
Empty the container of chopped vegetables on top of the brisket.
Add one cup of water to the crockpot.
Cover and cook on low for 7 – 8 hours.
Pull the brisket out of the crockpot and let rest for 10 minutes before slicing.
Don’t forget to pour the juices from the crockpot over the meat when serving.
Too much juice? No problem! Soak it up with bread. That’s how we do it in our family.
I can’t wait for you to try this Easy Crockpot Brisket. Not Jewish, who cares? It’s not Hanukkah, no big deal! Good food is good food, period.
- 1 tsp salt
- ½ tsp pepper
- 1 ½ tbsp brown sugar
- ½ cup chili sauce
- ¾ cups white vinegar
- ½ cup celery (chopped)
- 1 onions (sliced)
- 2 carrots (sliced)
- 1 cup water
- 2lb - 3lb brisket
- Begin by placing the brisket in the bowl of your crockpot.
- In a mixing bowl, stir together the salt, pepper, brown sugar, chili sauce, and white vinegar.
- Pour the mixture over the brisket, cover the bowl, and place it in the refrigerator overnight.
- Chop your celery, onion, and carrots and place them in a container. Put in the refrigerator for tomorrow.
- In the morning, pull the crockpot bowl out of the refrigerator and place it in the base of the crockpot.
- Empty the container of chopped vegetables on top of the brisket.
- Add one cup of water to the crockpot.
- Cover and cook on low for 7 - 8 hours.
- Pull the brisket out of the crockpot and let rest for 10 minutes before slicing.
- Pour the juices from the crockpot over the meat when serving.