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Beef Brisket

From Our Kitchen


1 lb. or a ½ kilo beef brisket
2+ Tbsp. olive oil
2 onions
2 carrots
4 cloves of garlic
2 cups water


Rub olive oil all over your brisket, then sprinkle it with salt - a couple of teaspoon should be sufficient. Slice or dice your onions and carrots as to your preference - some like them small, I like them chunky. Finely chop your garlic. Put your chopped carrots into the slow cooker/crockpot. Leave the onions out.

Searing the Beef Brisket Heat a pan or skillet until it's smoking hot. Put approx. 2 Tbsp. of olive oil in the pan and then throw in your salted, oiled beef brisket. Try to brown it on all sides - we're not trying to cook the thing, just to sear it and create some extra flavoring from browning the meat. Turn the pan down to a med heat. Remove brisket from pan and put it into the crockpot. Throw a little more oil into the pan if needed and then sauté the onions and garlic - The pan should not be too hot for this, the onions should sizzle away for 5 minutes or so with regular stirring until they go slightly translucent.

Now throw the water into the pan and stir around - you want to get any nice brown bits that the meat and onion has left behind dissolved into the water. Pour all of this mixture into the crockpot.

Put in slow cooker/crockpot on low heat and leave it to cook for 10 hours approximately.