Hooray for Holiday Beef Brisket

Whether you cook a beef brisket for Hanukkah or simply because it always makes for a crowd-pleasing and delicious holiday meal, this recipe – enlivened by COASTAL GOODS premium FLEUR de SEL & WYNAD PEPPERCORN BLEND is a keeper, destined to become the brightest light at your celebratory table. You will need a slow cooker to make the recipe.

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.


  • 2 ½ tablespoons flour or matzo meal
  • 1 beef brisket, 5 to 6 pounds, trimmed with a thin layer of fat left in tact
  • 3 tablespoons canola or vegetable oil
  • 4 medium onions, coarsely chopped
  • 1 leek, washed, trimmed, and coarsely chopped
  • 1 carrot, peeled and coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 4 cloves garlic, minced
  • ½ cup dry white wine
  • 3 tablespoons tomato paste


  1. In a small bowl, stir together the flour or matzo meal and FLEUR de SEL & WYNAD PEPPERCORN BLEND. Dust the brisket lightly and evenly all over with the mixture.
  2. Heat 1 ½ tablespoons of the oil in a large, heavy skillet over medium-high heat. Sear the brisket on all sides, 3 to 4 minutes per side, until nicely browned. Remove the meat from the skillet and set aside on a platter.
  3. Add the remaining 1 ½ tablespoons of oil to the skillet, reduce heat to medium, and add the onions, leek, carrot, celery, and garlic. Sauté, stirring frequently, until the vegetables have softened and the onions are translucent, 8 to 10 minutes. Scrape the vegetable from the skillet into the slow cooker.
  4. Return the skillet to the burner and pour in the wine, stirring to scrape up any browned bits clinging to the bottom of the pan. Cook for 1 ½ minutes until slightly reduced and pour into the slow cooker.
  5. Place the seared brisket in the center of the slow cooker and spread the tomato paste evenly over the top of the meat. Place the lid on the slow cooker and cook at the high heat setting for 1 hour. Reduce the heat to low and continue cooking the brisket until meltingly tender, 3 to 4 hours more.
  6. Remove the brisket from the slow cooker to a large carving board and tent with foil to keep warm. Let rest for 30 minutes. Meanwhile, strain the vegetable and liquid contents remaining in the slow cooker through a fine mesh sieve and pour the strained juices into a gravy separator to remove the extra fat. Slice the brisket and serve hot napped with the strained cooking juices.

Serves 8 to 10

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