Ingredients Meat & Poultry Beef Recipes Brisket Recipes Slow-Cooker Brisket and Onions 3.5 (1,502) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 6 hrs 10 mins Servings: 6 Braising in a slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that's ideal for Passover and sure to become a family favorite. Ingredients 1 large yellow onion, thinly sliced 2 garlic cloves, smashed and peeled 1 first cut of beef brisket (4 pounds), trimmed of excess fat Coarse salt and ground pepper 2 cups low-sodium chicken broth 2 tablespoons chopped fresh parsley leaves, for serving Directions In a 5- to 6-quart slow cooker, combine onion and garlic. Season brisket with salt and pepper and place, fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork-tender, about 6 hours. Remove brisket and thinly slice against the grain. Serve with onion and some cooking liquid; sprinkle with parsley. If you make this ahead of time, cover and refrigerate brisket in cooking liquid, up to 1 week. Reheat in a 300-degree oven. Cook's Notes A whole brisket is made up of a first cut and a second cut. For this recipe, look for the leaner first cut, or "flat cut." Ask your butcher to trim the layer of fat on the brisket down to 1/4 inch, which is enough to keep the meat moist and tender as it cooks. Rate it Print