Brisket with Carrots and Horseradish-Parsley Gremolata


Brisket is a delicious cut of meat, but it is also a tough cut. Instead of searing over a high heat like you would a prime cut of beef, counteract this toughness by cooking it low and slow, giving the connective tissue a chance to break down and gelatinize into a rich, tender meat. Cooking a brisket in the slow cooker is a popular method for this cut. Searing the beef will add color and a ton of flavor to this slow cooked roast. Deglazing with red wine helps get all those tasty, caramelized meat bits from the bottom of skillet. Some briskets come with a large fat cap on top---you will have to remove all but ¼-inch of it; you want to save some of the fat because as the fat renders while cooking, it glazes the meat. The prunes add a subtle sweetness to help round out the flavor. A traditional dish for Passover, this brisket will also make a great roast for any Sunday dinner. Serve with your favorite side dish, such as mashed potatoes, green beans, or macaroni and cheese. Leftover brisket is delicious in hoagie, tacos, enchiladas.

Brisket with Carrots and Horseradish-Parsley Gremolata
Photo: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Active Time:
30 mins
Slow Cook Time:
7 hrs
Total Time:
7 hrs 30 mins
8 serves



  • 3 tablespoons olive oil

  • 1 (5-lb.) beef brisket, fat trimmed to 1/4 inch thick

  • 1 tablespoon kosher salt

  • 1 teaspoon black pepper

  • 2 large red onions, cut into 1-inch slices

  • 1 cup kosher dry red wine

  • 1 pound small carrots, peeled

  • 1 cup dried pitted plums (about 5 oz.)

  • 3 fresh thyme sprigs


  • 1 1/2 cups packed fresh flat-leaf parsley leaves

  • 1/2 cup olive oil

  • 1 1/2 tablespoons prepared or grated fresh horseradish

  • 1/2 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoon black pepper


  1. Prepare the Brisket: Heat oil in a large skillet over high until just smoking. Sprinkle meat with salt and pepper. Cook in hot oil until browned on all sides, about 12 minutes total. Transfer to a 6- to 8-quart slow cooker; set aside.

  2. Reduce heat under skillet to medium-high. Add onions to skillet. Cook, stirring occasionally, until browned and beginning to wilt, about 2 minutes. Add wine; cook, stirring and scraping bottom of skillet to loosen browned bits, until liquid is reduced by about half, about 2 minutes. Add to slow cooker. Place carrots, dried plums, thyme, and 1 cup water in slow cooker. Cover and cook on LOW until Brisket is tender, about 7 hours.

  3. Prepare the Gremolata: Combine parsley, olive oil, horseradish, lemon zest, lemon juice, salt, and pepper in a food processor, and pulse until very finely chopped, about 10 times. Cover and refrigerate until ready to use.

  4. Transfer Brisket to a cutting board to rest; transfer carrots to a platter. Pour cooking juices from slow cooker through a fine mesh strainer into a large bowl, discarding solids. Let strained liquid stand 10 minutes for fat to rise to the surface; skim and discard fat. Whisk liquid vigorously; transfer 1 1/2 cups to a small bowl. Discard remaining liquid. Slice Brisket against the grain; transfer to platter with carrots. Top with Gremolata, and serve with reserved liquid.

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