Searing the brisket in a hot skillet first is a non-negotiable to maximize flavor.
The onions also start on the stovetop to fast track their caramelization.
The brisket comes out tender, while a flavorful, hearty jus naturally builds in the cooker.
Photo:Victor Protasio
A zesty parsley-and-horseradish sauce for serving adds freshness to the meal.
This slow cooker brisket recipe is perfect for Hanukkah or any other special occasion.
This recipe was developed by Anna Theoktisto.
Ingredients
Brisket
3Tbspolive oil
5 to 5 1/2lbbrisket, trimmed
1Tbsp.
Sprinkle brisket with 1 tablespoon salt and 1 teaspoon pepper.
Place in hot oil and cook until browned on both sides, about 6 minutes per side.
Transfer to a 6-to-8-quart slow cooker.
Add onions and remaining 1 teaspoon salt and 1/2 teaspoon pepper to skillet.
Cook over medium until onions are starting to wilt, about 5 minutes.
Stir in wine; cook, scraping up browned bits from bottom of skillet, for 2 minutes.
Transfer onions to slow cooker.
Add 1 cup water.
Refrigerate until ready to serve.
Slice brisket against the grain.
Top with onions, braising liquid, and parsley.
