Slow Cooker Spiced Brisket with Vegetables

My husband and his paternal side of the family were raised Jewish. While we are not practicing the religion, we still like to acknowledge and teach our children about the holidays and traditions. This week is Passover and we wanted to have a special meal to celebrate. The star of the show this time was the Kosher Beef Brisket we got from Trader Joe’s. (I promise I’m not endorsed by Trader Joe’s, I just like it that much. I shop there all the time!)

I found a recipe online that I thought sounded very interesting. It uses a blend of spices I would never have thought would go so well with beef, but it works! The original recipe can be found here. There’s cinnamon, ground ginger, ground cloves, mustard powder, brown sugar, salt and pepper in the rub. At first, I’ll admit that I was unsure as it smelled a lot more like a Christmas Ham than a Passover Brisket.  But, after 8 hours in the crockpot, the flavors really came together and it was great.

Kosher Beef Brisket with Spice Rub

I allowed the meat to sit out while I prepared the rub, applied the rub and allowed it to  come to room temperature while I prepared the rest of the ingredients.

One of the biggest complaints from the original recipe was how bland the cabbage was. This was likely because the author puts the meat in the bottom of the crock pot, followed by vegetables and finally the cabbage on top. This doesn’t allow any of the flavors to reach the cabbage so I figured I’d mix it up a bit. I put all of the cabbage on the bottom along with about half of the rest of the vegetables. I also added the 2 Bay Leaves, beef broth, apple cider vinegar and Worcestershire sauce. Not much room left, I know! But I made it work.

One major change that I made to the recipe is that I browned the brisket before putting it in the crock pot. I think this makes a big difference.  This only takes a few minutes per side but the flavor is huge. You don’t have to do this step, but I recommend it if you have the time. Use a little additional broth to deglaze the pan after you remove the brisket to the crock pot and be sure to scrape up all those little bits stuck to the pan. This will produce a nice boost of flavor that includes all those yummy spices. Just add the sauce on top of the brisket.

Also, you’ll notice I don’t cook the carrots and potatoes separately like the original recipe. I don’t get it… did they just run out of room or something? Anyways, I put everything in the crock pot.

Brisket and Vegetables ready to cook for 8 hours on Low


Yes, very tight fit. But as it cooks the vegetables will become tender and give you more room. It will cook on Low for 8 hours. This is using a 2.5 lb brisket.

You could definitely be done after the 8 hours, but you know me- above and beyond!

I separated the cabbage from the rest of the vegetables and placed the vegetables in an oven safe dish. I put them under the broiler just to crisp them up a bit. You don’t have to be exact and get every little piece of cabbage out, just do your best. It’s already cooked enough.

Cooked Cabbage

Ready for the broiler.

While it’s broiling, put the leftover juice in the crock pot into a sauce pan and bring to a boil. I added about a cup of red wine and let it reduce a little. This just gives it a little more depth of flavor. KEEP AN EYE ON THE VEGETABLES THOUGH!

Next, slice the brisket against the grain after it has rested about 10 minutes.


Finished product turned out great. The meat was tender, the cabbage was tasty and the vegetables were just right. Again, the last few steps are optional, but take the dish to another level.



Slow Cooker Spiced Brisket with Vegetables

  • Servings: 6-8
  • Difficulty: intermediate
  • Print

Not your average Brisket and Cabbage.



  • 2-2.5 lb Beef Brisket
  • 2 Tbs Brown Sugar
  • 2 tsp Ground Mustard
  • 1 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 1 1/2 tsp, plus 1/2 tsp kosher Salt
  • 1/2 tsp, plus 1/2 tsp freshly ground Pepper
  • 3 Tbs Olive Oil
  • 1 cup, plus 1/2 cup Beef Broth
  • 3 Tbs Apple Cider Vinegar
  • 2 tsp Worcestershire sauce
  • 1 head Green Cabbage, cored and but into large chunks
  • 1 Large Onion, quartered and sliced
  • 5-6 medium carrots, peeled and chopped into large chunks
  • 3/4 lb baby red potatoes, halved
  • 1 bulb Fennel, white part only and chopped into large slices
  • 6 cloves of Garlic, peeled and smashed
  • 2 Bay Leaves
  • Optional: 1 cup Red Wine for sauce


  1. Set out beef brisket while you make the spice rub
  2. In a small bowl, combine brown sugar, cinnamon, ginger, mustard, cloves, salt and pepper.
  3. Apply rub all over beef brisket and continue to let it sit out on the counter while you prepare the rest of the ingredients.
  4. Place cabbage, half of the onions, half of the fennel, have of the garlic, half of the potatoes, Bay Leaves, 1 cup beef broth, apple cider vinegar, Worcestershire sauce and the rest of the salt and pepper into a large Crock Pot.
  5. Add Olive Oil to a large pan (to fit the brisket) and brown the brisket on each side for 2-3 minutes. Add brisket to the Crock Pot.
  6. Deglaze the pan with 1/2 cup beef broth ensuring to scrape up all the bits. Add to Crock Pot.
  7. Add the rest of the vegetables around the brisket in the Crock Pot.
  8. Set to Low and cook for 8 hours.

Optional next steps:

  1. Once the brisket is done, remove from Crock Pot and set aside to rest.
  2. Separate cabbage and other vegetables.
  3. Place other vegetables in an oven safe pan and place under broiler until crisp. Cooking times will vary, but mine took about 10 minutes. Keep an eye on it!
  4. Put all of the juice from the crock pot into a sauce pan and bring to a boil along with 1 cup Red Wine. Reduce slightly to make a sauce.
  5. Slice brisket once rested against the grain.

To serve, place all components onto a plate and serve with sauce on the side.

I hope everyone has a great weekend and to all those celebrating, Happy Passover! Let me know if you try this out and how it turns out, or if you have any questions.

Happy Noshing!




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