Slow Cooker Brisket with Kale, Chard, Onions, and Dried Cranberries

Slow Cooker Brisket with Kale, Chard, Onions, and Dried Cranberries

Brisket is often braised as a pot roast and served at Rosh Hashannah, Passover, and Sabbath in traditional Jewish cooking according to Wikipedia. Maybe I had brisket when my wife and I ate with a rabbi friend and his family several years ago at Passover. That was before I paid any attention to food, so I just don’t know. But I know about brisket now because I bought one from Bobby deGraan of deGrann Farms at the Alpharetta Farmers Market recently. Brisket is a cut of meat from the breast of a cow. It is naturally tough, but becomes nicely tender after 8 hours in a slow cooker. The cooked meat is stringy and tears off in thick ropes when you pull it apart with tongs, but I used my kitchen shears to cut the ropes of meat into bite-size pieces. I had used kitchen shears for chicken many times and fish occasionally, but found good kitchen shears work well on beef too. The flavor of brisket is outstanding and I plan to buy more now that I know.

Slow Cooker Brisket (Serves 10-14)
Prep time: 5 minutes
Cook time: 8 hours

Ingredient list:

5 pound brisket
Garlic powder
Ancho chili powder
Ground coriander

Directions: Remove frozen brisket from wrappings. Rinse and lay meat in slow cooker. Dust top generously with spices and then turn over to dust the other side generously with the same spices. Place cover on slow cooker. Set temperature to slow cook (200 degrees on my unit) and time to 8 hours. That’s it! The house smells great after a few hours and continues to smell great until after you pack the leftovers away in the refrigerator.

Notes: My brisket rose up and touched the cover of the slow cooker. When I saw the development, I took my kitchen shears and cut the meat in half from where it was bowing out, allowing the two pieces to lie on the floor of the slow cooker again. I added 30 minutes to the cooking time to adjust for the heat loss from removing the cover of the cooker.

Every frozen roast I have ever cooked produced more than enough liquid without adding any and so did the brisket.

My slow cooker is a Cuisinart Multi Cooker that I picked up at Williams-Sonoma because my local store had one in stock and I wanted to start cooking right away. Amazon sells the Cuisinart, but runs out of stock occasionally. The Breville Stainless-Steel 7-Quart Slow Cooker with EasySear Insert on display in my Store is similar. Check them out by clicking on the Store link in the upper right hand corner of this site. The Cuisinart has a see-through top and the Breville has a stainless steel top. I like being able to see inside without opening the lid, but the Breville sells for $75 less than the Cuisinart.

Slow Cooker Brisket with Kale, Chard, Onions, and Dried Cranberries
Prep and cook time: 15 minutes

Ingredient list:

Coconut oil
1 small sweet yellow onion
1 bunch of kale (or other fresh greens)
1 bunch of chard (or other fresh greens)
Garlic powder
Balsamic vinegar
Dried cranberries (infused with apple juice to sweeten)
Brisket (see recipe above)

Directions: Melt one tablespoon of coconut oil in a wok or large skillet over medium heat. Chop onion into bite-size pieces and add to  hot oil. Rinse kale and chard, cut into bite-size pieces with kitchen shears, and add to hot oil. Dust greens with salt and garlic powder to taste. Splash greens generously with balsamic vinegar. Add a handful of dried cranberries. Add a serving of brisket to wok by cutting ropes of meat into bite-size pieces with kitchen shears. Stir everything together, cover, and let cook about 5 minutes until the greens are fully wilted and everything is hot. When done, transfer everything to a plate and enjoy!

Note: I use the OXO Good Grips Spring-Loaded Poultry Shears. See them in my online Store.

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4 Responses to “Slow Cooker Brisket with Kale, Chard, Onions, and Dried Cranberries”

  1. Just a thought, and you may very well already know this, you sound like a fabulous cook! If you cut meat cross grain it is always more tender to eat…… Love your recipes, thanks, Kirsten

  2. Hi Tom,

    Wow – you can cook the roast straight from frozen?! You just changed my life for the better!!!



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