Friday, May 14, 2021

Life & Style

The Best Brisket Yet

It was such a nice seder for Passover 2021.

My friend Lisa and Eric invited a small group, most of us vaccinated twice, the others soon to get their second.

I hadn’t seen many of them for over a year.

We played boules for a couple of hours; we ate home-made latkes, along with gefilte fish and chopped liver; and we drank wine. For dinner, it was potluck: Jacques made chicken with lettuces (which I had watched him make a week ago on television), Raisa and Paula made roasted vegetables, Lisa made her incredible baby potatoes in truffle oil, and the Hopkins made cookies. And as if we more needed dessert, there was that, too.

I used a new recipe for my brisket entrée. It was so much better than anything I’d ever made before. Here is this new recipe.

Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at

Cook Classic Beef Brisket in the Slow Cooker

Adapted from Kitchn by Meghan Splawn

Yield: Serves 8



1 5- to 6-pound beef brisket,

preferably flat cut

2 tablespoons kosher salt, divided

3 tablespoons vegetable oil

3 large sweet onions, thinly sliced

1 pound sliced mushrooms

6 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon freshly ground black pepper

1 teaspoon dried thyme

1 teaspoon dried oregano

2 cups low-sodium beef broth

(I used three tiny bouillon cubes in

warm water, well mixed)

½ cups ketchup

½ cup packed light brown sugar

1 tablespoon tomato paste

1 cup of Coca-Cola (very much optional)

For gravy: 1 to 2 teaspoons of cornstarch



Pat the brisket dry with paper towels and place into a 6-quart or larger slow cooker. If the brisket has a particularly thick fat cap, you can remove it now if you’d like. The author doesn’t and neither do I; the fat makes for an even more luxurious brisket. Sprinkle the brisket on all sides with 1 teaspoon of the salt.

Heat the oil in a large skillet over medium-high heat. Add onions and mushrooms and cook until softened and beginning to brown and char in some spots, at least 15 minutes, stirring every once in a while. Add garlic and cook until fragrant, about 2 minutes more.

Add smoked paprika, black pepper, thyme, oregano, and remaining teaspoon of salt and cook, stirring occasionally until very fragrant, about 1 to 2 minutes. Carefully added the onions, mushrooms, and garlic over the brisket.

Remove the skillet to medium-high heat, add the broth, and using a spatula or wooden spoon, scrape all the lovely browned bits up of the bottom. Add the ketchup, brown sugar, and tomato paste, and stir to combine. Bring the mixture to a simmer, then pour over the onion mixture and brisket. Cover and cook on low for 7 to 8 hours (or maybe a bit longer).

Transfer the brisket to a clean cutting board and slice. Either serve immediately or store with the gravy.

To make the gravy: Pour the juice from the slow cooker into the skillet, turn heat to high, and cook until it is slightly reduced. As it bubbles, in a small bowl add a teaspoon or a bit more of cornstarch and add cold water to make a slurry. Pour it into the bubbling juice and continue to stir the juice. If it needs to be a little thicker, add a bit more cornstarch and cold water to the bubbling juice; continue stirring. Taste and add salt and freshly ground pepper to taste.


Lee White is the Columnist for Zip06. Email Lee at .

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