Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Belly on up to the table for the best beef brisket you’ll ever taste!
Brisket is the cut of beef that comes from the lower breast of a cow and is often tough in texture, so cooking it low and slow is the way to go.
Heinen’s Meat Department is your one-stop-shop for high quality butcher shop-style meat, and their selection of brisket is no exception. CARE Certified and perfectly cut to your specifications by skilled butchers, if you plan to make this recipe, get your meat from Heinen’s.
Brisket is often used for barbecue, but it is also a very common entrée during Passover and Hanukkah because it is considered kosher.
Seared on the stove with spices, transferred to a slow cooker to braise for hours and served with an irresistibly savory onion gravy, this melt-in-your-mouth piece of meat is easy to prepare and guaranteed to please every palate.
- Cook time:
- Prep time:
- Total time:
- 4-6 lb. Heinen’s CARE Certified beef brisket flat
- 3 Tbsp. Heinen’s olive oil
- 4 yellow onions, peeled and thinly sliced
- 15 garlic cloves
- ½ tsp. Heinen’s paprika
- ½ tsp. Heinen’s ground turmeric
- 2 cups water
- 2 Heinen’s bay leaves
- 2 Tbsp. potato starch mixed with 2 Tbsp. cold water
- Salt and pepper, to taste
- Season the brisket well on both sides with salt and pepper. Set it aside.
- Add the oil to a very large frying pan over medium-high heat. Heat until it begins to lightly smoke.
- Add the brisket, fat-side-down, and sear for 4-5 minutes per side, or until browned. Set it aside.
- Add in the onions, garlic, paprika and turmeric. Sauté over medium heat for 4-5 minutes.
- Deglaze with 2 cups of water and cook for 2-3 minutes, releasing some of the fonds on the bottom of the pan.
- Transfer ½ of the mixture to a slow cooker. Season with salt and pepper and add the bay leaves.
- Place the seared brisket on top, then top the brisket with the remaining onions and garlic.
- Slow cook on high for 4-6 hours, or on low for 8-10 hours.
- When it is done cooking, remove the brisket and thinly slice.
- Add the potato starch and water mixture to the leftover onion and garlic sauce. Mix until combined. It will quickly thicken.
- Serve this gravy over top of the sliced brisket and add an optional garnish of chopped parsley.