This Healthy Slow Cooker Jewish Brisket is a taste-great, feel-good classic. It smells amazing when it’s cooking and it’s super versatile. And, it’s sugar-free, gluten-free, keto, paleo & Whole30 compliant.

I used to make my Grandma Esther’s Jewish Brisket recipe, but it used a lot of processed food ingredients. So I cleaned it up and I think this version is even better.

The traditional way to serve brisket is sliced with potatoes, carrots, etc. But you can also shred the meat and use it in tacos, burritos, bowls or as a topping for a salad or baked potato.

And, this is one of those recipes that tastes better the next day. It also freezes beautifully. We got four healthy servings from a 2 lb brisket. If you buy a larger piece of meat, just slightly increase the amount of ingredients in the sauce.

I made this brisket in my slow cooker. But you could also make it in a large dutch oven (with a lid) and cook it at 350 F for 4 – 6 hours.

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Video: Watch Me Make Wine Braised Brisket

Try this Healthy Slow Cooker Jewish Brisket recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

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Healthy Slow Cooker Jewish Brisket

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• Author: jzmcbride
• Total Time: 6 hours 20 minutes
• Yield: 2 lbs 1x

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Description

This Healthy Slow Cooker Jewish Brisket is a taste-great, feel-good classic. It smells amazing when it’s cooking and it’s super versatile. Serve it sliced “pot roast style” or shred the meat and use it in tacos. It’s sugar-free, gluten-free, keto, paleo & Whole30 compliant.

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Ingredients

Units USM Scale 1x2x3x

• 2 lb beef brisket (ideally grass fed)
• 2 onions, sliced
• 4 cloves of garlic, minced
• 1/3 cup sugar-free ketchup
• 1/3 cup sugar-free BBQ sauce
• 1 cup beef bone broth
• (optional) 4 chopped carrots and 1 lb yukon gold potatoes
• (optional) sprig of fresh thyme or chopped flat-leaf parsley

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Instructions

1. Season the meat with salt and pepper. Heat a pan to medium high (or use the saute function on your slow cooker) and sear the meat on all sides until it is slightly brown. This will take 5-10 minutes. You can skip this step if you’re in a hurry, but the searing does add flavor.
2. Place onions in the bottom of slow cooker.
3. Put the brisket on top of the onions.
4. Mix the garlic, ketchup, BBQ sauce and beef broth together and pour over the meat.
5. Cook on low for 6 hours or high for 4 hours.
6. If adding carrots and potatoes, put them in for the last two hours.
7. Slice the meat against the grain and return it to the sauce. 
8. (optional) Sprinkle with chopped fresh parsley or thyme.

Notes

I made this brisket in my slow cooker. But you could also make it in a large dutch oven (with a lid) and cook it at 350 F for 4 – 6 hours.

• Prep Time: 20 minutes
• Cook Time: 6 hours
• Category: recipe
• Method: slow cooker
• Cuisine: Jewish