Brisket

It’s not a Jewish holiday unless there is a brisket! This brisket came out tender, moist, and delicious.

Ingredients:

• Onion soup mix:

  • ¼ cup dried onion flakes

  • 2 tablespoons of beef, chicken, or vegetable bouillon granules

  • ¼ teaspoon onion powder

  • ¼ teaspoon parsley flakes

  • 1/8 teaspoon celery seed

  • 1/8 teaspoon paprika

  • 1/8 teaspoon ground black pepper

• Sauce:

  • 2 cups of crushed tomatoes

  • About 3 ounces of tomato paste

  • ¼ cup of sugar

  • Salt

• Brisket:

  • 6 pounds of brisket

  • 6-10 baby red bliss potatoes

  • 3-5 carrots

  • 1 large onion or two medium onions

  • 1 shallot

  • 4-6 cloves of garlic

Steps:

• Mix the onion soup mix ingredients together (if you do not have beef bouillon cubes or granules, you can use a bit of broth or bouillon paste, but put it in the sauce, not the soup mix)

• In a large bowl, mix together the crushed tomatoes, tomato paste, sugar, salt (to taste) and onion soup mix

• Put brisket in bowl and toss so that brisket is covered in sauce, set aside

• Quarter potatoes, slice the carrots, onions, and shallots, and chop garlic

• Lightly drizzle olive oil in the slow cooker

• Throw half of the potatoes, carrots, onions, shallots, and garlic in the slow cooker and sprinkle salt and pepper

• Place brisket in the slow cooker on top of the vegetables

• Add the remaining vegetables, sprinkle salt and pepper, and pour the rest of the sauce on top

• Cook on low for at least 8 hours