Slow cooked brisket and rosemary goose fat potatoes

This past Christmas I decided to get in on the holiday fun by hosting a pseudo Christmas dinner with a Jewish twist.  Instead of making a roast or turkey, I chose to make a large brisket.  My mother has always made delicious brisket but I decided to put a flavourful twist on mine, inspired by my slow cooker ribs.  Before making a brisket for the first time I polled my mother, aunt and mother’s cousin for their recipes.  I used their recipes as the backbone for mine.   The brisket worked out so well that I decided to make it a second time for my family at Purim.  I paired it with simple, delicious roast potatoes with a twist.   Although this meal is quite time consuming, the end result is a delicious, satisfying dinner that’s perfect for entertaining.

4 lb beef brisket (this is a particular cut of beef, easily found in any store with a large kosher section)
Kosher salt
Fresh black pepper
Baking tray

First, cut any excess fast from your brisket.  Mine was double faced and had a thick band of fat through the middle so I separated the halves for ease.  Don’t try and remove all the fat, it gives flavour to your meat.  The goal is simply to avoid anyone having to cut large chunks of fat off their meat while eating dinner.


Season liberally with salt and pepper and roast for 20-30 minutes at 375 F on both sides.


3 cups tomato paste
3 cups water
1 cup red wine
2/3 cup brown sugar
4 tbsp lemon juice
4 tsp Worcestershire
4 tbsp Sriracha
4 tbsp steak sauce, (e.g. club house)
2 tsp garlic powder
2 tbsp honey
2 tsp salt

While your meat is roasting, mix your sauce.  Begin by mixing your tomato paste and water until it is the consistency of ketchup.


Next, add the rest of your ingredients and mix well to combine.


10 cloves garlic, peeled
2 large carrots, cut into 2 inch chunks
2 celery stalks, cut into 2 inch chunks
Slow cooker

Once your meat is browned, pour a bit of your sauce into your slow cooker to coat the bottom.  Add your meat and pour over the rest of the sauce until coated.  Toss in your garlic cloves, carrots and celery and turn your cooker to Low.  Leave your brisket to cook for about 15 hours.

2 bags miniature multicoloured potatoes (you could use plain, full sized ones but I think these are so cute)
2-3 sprigs of fresh rosemary
5 garlic cloves, halved
Sea salt, to taste
Pepper, to taste
4 tbsp goose fat
Baking tray

Wash your potatoes and toss them with your seasoning.  Roast in the oven for an hour until golden brown.


30 minutes before serving, slice your brisket and place it in a casserole dish covered in sauce.  Roast at 350 F until bubbling.





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