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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!
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This recipe is so easy to pull off, and my entire family absolutely goes crazy for it. I’ve even served it for company to 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…
Ingredients…
(Serves 4)
- 3-4 lbs beef brisket, trimmed of excess fat
- 4 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp thyme
- 1 tbsp paprika
- 1 lb Cippolini onions, peeled and halved
- 6 cloves garlic, sliced
- 1 cup red wine
- 1 cup beef broth
- 1 cup ketchup
- 2 bay leaves
- 2 cups prunes, halved
- 5 carrots, peeled and cut into 3-inch pieces
- 1 cup orange juice
- 1 cup brown sugar
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Directions…
- Mix together the paprika, salt, and black 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 sauté for another 1-2 minutes.
- Pour in the wine, and deglaze the pan, scraping up all the browned bits with a wooden spoon.
- Add the beef broth and the ketchup and bring to a boil.
- Place the brisket fat side up in your slow cooker.
- Add the onion/garlic/broth mixture and the bay leaves, and sprinkle the thyme over the top. Cover and cook for 2 hours on the high heat setting.
- Meanwhile, combine the prunes, carrots, orange juice, and brown sugar in a bowl, and mix well.
- Carefully place the carrots and prunes into the liquid surrounding the brisket, and then drizzle the liquid from the bowl over the brisket.
- Close the slow cooker and cook for 1 hour on the high heat setting.
- Once the brisket has cooked for 1 hour, transfer it 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 it to a boil and allowing it to thicken for approximately 5-8 minutes.
- When ready, cut the brisket against the grain into ¼ inch slices.
- Lay them on top of the carrots and onions on the platter, and spoon the gravy over the slices. Serve immediately!
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Slow Cooker Sunday Brisket
Equipment
- Slow Cooker
Ingredients
- 3-4 lbs beef brisket, trimmed of excess fat
- 4 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp thyme
- 1 tbsp paprika
- 1 lb Cipollini onions, peeled and halved
- 6 cloves garlic, sliced
- 1 cup red wine
- 1 cup beef broth
- 1 cup ketchup
- 2 bay leaves
- 2 cups prunes, halved
- 5 carrots, peeled and cut into 3-inch pieces
- 1 cup orange juice
- 1 cup brown sugar
Instructions
- Mix together the paprika, salt, and black 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 sauté for another 1-2 minutes.
- Pour in the wine, and deglaze the pan, scraping up all the browned bits with a wooden spoon.
- Add the beef broth and the ketchup and bring to a boil.
- Place the brisket fat side up in your slow cooker.
- Add the onion/garlic/broth mixture and the bay leaves, and sprinkle the thyme over the top. Cover and cook for 2 hours on the high heat setting.
- Meanwhile, combine the prunes, carrots, orange juice, and brown sugar in a bowl, and mix well.
- Carefully place the carrots and prunes into the liquid surrounding the brisket, and then drizzle the liquid from the bowl over the brisket.
- Close the slow cooker and cook for 1 hour on the high heat setting.
- Once the brisket has cooked for 1 hour, transfer it 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 it to a boil and allowing it to thicken for approximately 5-8 minutes.
- When ready, cut the brisket against the grain into ¼ inch slices.
- Lay them on top of the carrots and onions on the platter, and spoon the gravy over the slices. Serve immediately!
Can’t wait to try this! Thinking of making it this weekend since it’s a busy one.
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 ❤️
Yay it’s so yummy for a chilly day!
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?
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!
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!
I made it. It’s wow!! My husband and six year old boy are in heaven. They demolished it. Thanks Eva xxx
Yay!
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
Do you have a dutch oven? You can do that in an oven!
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.
Oh no sorry to hear that!
I’m really nervous about the prunes, can you eliminate them?
So planning on making this for our Florida cold snap that is coming tomorrow…. Question – dried or fresh thyme? I know there is a difference between the two
I always prefer fresh!
Hi Eva,
I followed your slow cooker brisket recipe last week and it came out perfect. Thank you. My Mother made brisket for the holidays but I never bothered to ask her how but it was delicious. She taught us how to make chicken soup. My twin sister Joyce found your website somehow and she loves brisket so I wanted to try it. I purchased a NY single brisket at my local kosher food market here in Brookline, MA. I very likely may make it again for Passover. I recently watched the film Saved! on the ThisTV network for maybe the 10th time. It is really both sweet and funny and you are really beautiful. Happy Easter to you and your family. Love, Judi
I am making this tonight. I have a 6lb brisket and wondering if I need to cook it longer since it’s larger. My family and I can’t wait to try this!!!