Nikki’s Kitchen: Garlicky Brisket

By: Nikki Hamburger

Who doesn’t love brisket on Hanukkah (or Passover or every other holiday)? My husband and I saw this recipe on the Food Network about eight years ago. However, I’ve adjusted it to cook it in the crockpot rather than cooking it in the oven. I’ve never had anyone not like this recipe. Plus you can put it in the crockpot in the morning and come home from work to a great brisket. Hope you try it and love it.


7 to 9 pounds brisket, top and bottom separated
6 to 8 cloves garlic, slivered
3 medium onions, coarsely chopped
Paprika (preferably Hungarian)
Salt and pepper

3 cups beef broth
6 to 8 tablespoons ketchup

Make small slits all over the brisket. Insert the garlic slivers, one piece at a time, into the slits.


Put the chopped onions and beef broth on the bottom of the crockpot.


Put the separated pieces of brisket into the crockpot on top of the onions.

Raw brisket

Sprinkle the meat very generously all over with the paprika, and lightly dust with salt and pepper.

Seasoned brisket

Turn the crockpot on low, and cook for 8-10 hours. The meat will fall apart. Serve with whatever sides you prefer.


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