This tender and flavorful slow cooker beef brisket is cooked low and slow until it practically falls apart, served with a sweet and tangy sauce that you’ll simply adore!

Your new favorite beef brisket recipe is here! It’s really at its best the second day, making it the perfect make-ahead dish for your Hanukkah dinner party.

This brisket recipe is a culmination of a few years’ worth of trial and error.

(I don’t know why but I always want to spell brisket like biscuit… briscuit. My brain is weird…)

Anyway. Brisket. Why did it take so long to perfect this recipe? Well, we really only make brisket once a year: for our annual Hanukkah dinner party. So it’s taken us a few tries… and a few years… to get it right.

But let me just say that all that time has been well worth it… because this one’s a keeper!

Maybe you’re more like a twice-a-year brisket maker, for Hanukkah AND Passover (and, assuming you track down all Kosher-for-passover ingredients like soy sauce, this recipe works for both!) And really, who needs a holiday as an excuse? You could certainly make this for any occasion (or non-occasion even, this recipe would make a lovely Sunday night supper for your family).

Most Hanukkah brisket recipes call for braising the brisket in the oven at 350 for 3 to 4 hours. The first time we made brisket we followed one of these recipes, and the result was less than ideal.

To really get that ultra tender, fall-apart, melt-in-your-mouth brisket, you need to go way lower and way slower.

And the easiest way to do that? A slow cooker of course.

In the case of this brisket, 10 hours on low is just about perfect, resulting in a ridiculously tender piece of meat. Just how tender? Practically-fall-apart-when-you-try-to-serve it tender (tip: ditch the tongs for a thin, wide spatula).

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