Slow Cooker Brisket with Onions—Simple and Scrumptious

 A slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that's ideal for Hanukkah and for all-types of entertaining. Because of its simplicity and scrumptious flavor, it is sure to become a family favorite. We served ours up on our festive Livliga pattern Celebrate!

I was fortunate to grow up with friends and family who are Jewish. Being included in Hanukkah celebrations was fun and the foods served were delicious. This past year my husband and I got hooked on the Amazon series The Marvelous Mrs. Maisel. At the beginning of the series, in just about every episode, Mrs. Maisel brings a prepared brisket to an audition or to the talent manager at a local comedy club. It brought back memories of those wonderful Hanukkah celebrations and the oh-so-delicious brisket I ate. It made me want to recreate the dish.

To complete the memory I also wanted to serve up latkes with the slow cooked brisket. I searched around, tweaked some recipes and the ultimate results for brisket and latkes is below. I did produce a healthier version of the original recipes but without giving up any of the deliciousness. The tastes lived up to the fond memory and all those gathered around the table enjoyed the dishes.

Slow Cooker Brisket with Onions

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 
• 1 teaspoon Kosher salt 
• 1 teaspoon ground pepper 
• 2 cups low-sodium chicken broth 
• 2 tablespoons chopped fresh parsley leaves, for serving 

Directions 

1. 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.
2. If you make this ahead of time, cover and refrigerate brisket in cooking liquid, up to 1 week. Reheat in a 300-degree oven.

Nutritional Information

Serves: 12. Calories: Calories: 289; Total Fat 9.4g; Saturated Fat 3.6g; Cholesterol 135mg; Sodium 124mg; Total Carbohydrate 1.6g; Dietary Fiber 0.3g; Total Sugars 0.6g; Protein 46.4g.

Seasonal Roasted Root Vegetable Latkes 

(Originally from Cooking Light)

Ingredients

• 3 cups roasted root vegetables (potato, parsnip, carrot, turnip, sweet potato), finely chopped (about 14 oz.)
• 1/4 cup finely grated onion
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons unbleached all-purpose flour
• 2 tablespoons instant potato flakes
• 2 tablespoons chopped fresh dill
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 large eggs, lightly beaten
• 1/4 cup vegetable oil, divided
• 1/2 cup light sour cream
• 2 teaspoons prepared horseradish
• 1 teaspoon small fresh dill sprigs

Directions 

1. Place first 11 ingredients in a bowl, stirring to combine. 
2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add 1/4 cup vegetable mixture to pan; flatten slightly. Repeat procedure 5 times to form 6 latkes; 
3. Cook 2 minutes on each side or until golden. Place latkes on a plate; keep warm. 
4. Repeat procedure with remaining 2 tablespoons oil and remaining vegetable mixture. 
5. Combine sour cream and horseradish in a bowl. Top each latke with about 2 teaspoons sour cream mixture. Sprinkle with 1 teaspoon dill sprigs.

Nutritional Information

Serves: 6. Serving Size: 2 latkes. Calories: 196; Fat 14g; Satfat 2g; Unsatfat 11; Protein 4g; Carbohydrates 15g; Fiber 2g; Sugars 4g; Sodium 247mg.

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