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My Slow Cooker Sunday Brisket

Eva Amurri Martino shares her recipe for Slow Cooker Sunday Brisket

One of the main motivators I had, as I began to learn to cook in my early twenties, was the wish that someday my future children would have nostalgia about their favorite home cooked meals from their childhood.  Maybe it’s cheesy, but I could die of happiness if Marlowe or Major calls me one day to tell me they’re coming home for the night, and asks if I can please make my “____ Dinner” because they’ve been craving it.  Life made! It’s important to me that my kids love my cooking, and I always gravitate towards delicious, nutritious and comforting crowd-pleaser type meals when I’m cooking for my family.  As the weather starts to turn, nothing comforts my family more than my Slow Cooker Sunday Brisket!

Eva Amurri Martino shares her recipe for Slow Cooker Sunday Brisket

This recipe is so easy to pull off, and my entire family absolutely goes crazy for it.  I’ve even served it for company with rave reviews. The sweetness of the prunes and carrots goes so well with the tartness of the wine and the earthiness of the herbs.  I just love that I can wake up Sunday morning, prep it, put it in the slow cooker, and hang with my family until dinner time.  Plus it’s even better the next day! I love to serve it with egg noodles, or a big loaf of crusty bread.  This recipe serves 4, plus a bit of leftovers. 

Eva Amurri Martino shares her recipe for Slow Cooker Sunday Brisket

Ingredients…

  • 1 beef brisket ( 3-4 lbs) trimmed of excess fat
  • 4 Tbs Extra Virgin Olive Oil
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 2 Tsp Thyme
  • 1 Tbs Paprika
  • 1 lb Cippolini Onions, peeled and halved
  • 6 cloves of garlic, sliced
  • 1 cup Red Wine
  • 1 cup Beef Broth
  • 1 cup Ketchup
  • 2 Bay Leaves
  • 2 cups Prunes, halved
  • 5 large Carrots, peeled and cut in to 3 inch pieces
  • 1 cup Orange Juice
  • 1 cup Brown Sugar

Eva Amurri Martino shares her recipe for Slow Cooker Sunday Brisket

Mix together the Paprika, Salt and Pepper, and rub it all over the brisket.  Heat the olive oil over medium high heat, and brown the brisket on both sides beginning with the fat side down.  Remove the brisket from the pan and set aside.  Add the onions to the pan and saute until starting to brown, about 5 minutes.  Add the garlic and saute for another 1-2 minutes.  Pour in the wine, and deglaze the pan, scraping up all the browned bits. (Use a wooden spoon!) Add the beef broth and the ketchup and bring to a boil.

Eva Amurri Martino shares her recipe for Slow Cooker Sunday Brisket

Place the brisket fat side up in your slow cooker.  Add the onion/garlic/broth mixture, add the bay leaves, and sprinkle the thyme over the top.  Cover and cook for 2 hours on the high heat setting.  Then, in a bowl, combine the prunes, carrots, orange juice, and brown sugar, and mix well.  Push the carrots and prunes in to the liquid surrounding the brisket, and drizzle the liquid from the bowl over the brisket.  Close the slow cooker and cook for 1 hour on the high heat setting.  Transfer the brisket to a cutting board, cover with aluminum foil, and allow to rest for ten minutes.  Meanwhile, remove the carrots and onions from the slow cooker liquid with a slotted spoon, and place on a large serving platter.  Reduce the slow cooker cooking liquid by bringing to a boil and allowing to thicken for approximately 5-8 minutes.  When ready, cut the brisket against the grain in to ¼ inch slices.  Lay them on top of the carrots and onions on the platter, and spoon the gravy over the slices.  Serve immediately!

Eva Amurri Martino shares her recipe for Slow Cooker Sunday Brisket

Eva Amurri Martino shares her recipe for Slow Cooker Sunday Brisket

 

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Photographs by Julia Dags.

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13 Comments

  1. Sierra says:

    Can’t wait to try this! Thinking of making it this weekend since it’s a busy one.

    09.20.18Reply
  2. Loreto says:

    I’ve been craving this! I’m going to try to make it this weekend, I hear it’s going to be a little chilly this weekend here in CT. I love hearty foods ❤️

    09.20.18Reply
  3. Kelly says:

    This looks so yummy! I’m curious why you don’t put the carrot, prune, orange juice and brown sugar mixture in the slow cooker at the same time? Have you done it that way before? Would it turn out okay?

    09.20.18Reply
    • Th prunes and carrots have to cook for less time! If you put them in at the beginning the texture won’t be that desirable, so I don’t recommend!

      09.25.18Reply
  4. Anna says:

    My mouth has been watering since the second I lay eyes on this post. I have shopped the ingredients today and am making this for dinner tomorrow night! Oh I can’t wait!

    09.21.18Reply
    • Anna says:

      I made it. It’s wow!! My husband and six year old boy are in heaven. They demolished it. Thanks Eva xxx

      09.23.18Reply
  5. Yohanni says:

    Hello Eva, I would like to try the recipe but I wonder how can it be done in a normal stove…I have to admit I don’t have a slow-cooker (too small of a kitchen!). The meat looks very tender and tasteful. Thanks, Yohanni

    09.22.18Reply
    • Do you have a dutch oven? You can do that in an oven!

      09.25.18Reply
  6. Anne says:

    I tried it and I thought I followed the directions well but it didn’t come out great for me. Full disclosure, I’m not a great chef so you can probably skip this comment.. but if I was going to try it again I would probably eliminate the orange juice and only use half the amount of prunes. Those flavors were a little strong for me.

    09.23.18Reply
  7. Julie says:

    I’m really nervous about the prunes, can you eliminate them?

    10.19.18Reply