We know our Slow Roasted Garlic is amazing. We know that tender, juicy brisket is hard to beat. But we had no idea of the magic that would happen when we put the two together! This stress free main dish is special enough for Passover, and easy enough for a weeknight family dinner.
What you Need
1 piece beef brisket, about 2.5-3 pounds
coarse salt and ground pepper
1 tablespoon olive oil
3 carrots, halved lengthwise
3 parsnpis, halved lengthwise
¼ cup Tessemae’s Slow Roasted Garlic
What to do
- Season the brisket all over with salt and pepper. Heat the oil in a large skillet over medium-high until hot. Sear the brisket on all sides until golden brown.
- Layer the carrots and parsnips in the bottom of your slow cooker. Arrange the brisket on top in a single layer. Spread the Slow Roasted Garlic over the top.
Cover and cook on low for 6-8 hours (or on high for 4-6 hours) or until tender, depending on the slow cooker and size of meat. Open the slow cooker lid to check doneness close to the end of the cooking time range. If brisket is not fork tender, cover and continue to cook.
- Remove the brisket and veggies to a cutting board and tent with foil. Skim fat from the juices and discard fat. Slice the brisket against the grain and arrange on a platter. Drizzle everything with some of the cooking juices. Serve with you choice of additional sides.