Slow Cooker Gingersnap Brisket
Somewhere between your Zadie’s brisket and sauerbraten lives this mouthwatering brisket recipe. The brisket is very easy to make a day or two ahead of time and even freezes well.
Serves: 10Hands-on: 30 minutesTotal: 10 hours 30 minutesDifficulty: Easy
- 1 flat-cut beef brisket (6 lbs.)
- 4 tsp. salt, divided
- 1½ tsp. ground black pepper, divided
- 2 large onions, peeled and thinly sliced
- 4 cloves garlic, minced
- 1 cup sweet kosher red wine
- 1 cup water
- 1 can (28 oz.) crushed tomatoes
- 2 bay leaves
- ½ tsp. minced fresh thyme
- ¼ tsp. minced fresh rosemary
- 12 gingersnap cookies, crushed
- Dry the brisket with paper towels and sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Heat a large skillet over medium-high heat. Add the brisket and sear on one side. After five minutes, turn the brisket and brown the other side. Depending on the size of your pan, you may need to move the brisket around a little to brown all of it. Move the brisket to a large slow cooker.
- Add the onions to the skillet and cook until soft and beginning to brown, about 10 minutes. Add the garlic and cook for one minute. Add the wine and scrape the bottom of the pan to loosen any bits. Pour the onion mixture over the brisket.
- Add the remaining 2 teaspoons salt, remaining ½ teaspoon black pepper, water, tomatoes, bay leaves, thyme, rosemary, and gingersnap cookies to the slow cooker. Cover and cook on low for 10 hours, or until the brisket is very tender and breaks apart when cut with a fork. Slice and serve hot, or cool and keep for up to 3 days in the refrigerator.