Slow cooker beef brisket with a touch of Montreal

By Christine Cushing and John Doe
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Using a slow cooker to make a brisket is an easy way to add beef to your menu while still making sure that turkey takes first billing. Be sure to check the timing suggesting on your slow cooker to properly cook a brisket until melt-in-your mouth tender.


  • 1 tsp. coriander seeds (5 ml)
  • 1 ½ tsp. cumin seeds (7 ml)
  • 4 whole cloves
  • 2 tsp. peppercorns (10 ml)
  • kosher salt to taste
  • 3 -4 pounds beef brisket, with fat on (1.3- 2 kg)
  • 2 onions, sliced
  • 4 cloves garlic sliced
  • 1 cup dry red wine (250 ml)
  • splash of tamari soy sauce
  • 1 cup beef broth (250 ml)
  • 2 Tbsp. tomato paste (25 ml)
  • 1 Tbsp honey (15 ml)


  1. Coarsely crack spices in mortar and pestle or with rolling pin until course and combine with Kosher salt.  For more flavour you can first brown the onions in a pan along with the brisket, just until golden before placing the slow cooker.
  2. Rub the spice mixture all over the brisket. Arrange half the onion slices on bottom of slow cooker pot and place spiced brisket on top. Arrange remaining onion slices and garlic on top. 
  3. In a small bowl whisk together the wine, broth, soy sauce, tomato paste and honey. Pour over beef. Cook on low for 6-8 hours, or until very tender. 
  4. Remove brisket from braising liquid and let rest for 15 minutes. Pour liquid out with onions and transfer to a small saucepan.  Cook over medium heat to reduce liquid to desired texture, about 10 minutes.  Slice brisket, against the grain and transfer back to slow cooker – if you have a warm setting.  Pour reduced liquid on top and cover until ready to serve. Do not set to warm ideally for longer than an hour. 






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Calories 220
Protein 22g
Carbohydrates 27 grams
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