Deli Style Brisket Recipe -
Deli Style Brisket Recipe
  • READY IN 8+ hrs

Deli Style Brisket

Recipe by  

"My dad used to make this in his deli in New England and it was the menu's top seller. Easy to make in the slow cooker and the best gravy ever!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    20 mins
  • COOK

    8 hrs

    8 hrs 20 mins


  1. Place brisket fat side up into slow cooker, sprinkle garlic powder on top and rub ketchup generously into brisket. Add onion slices all around and on top of meat, add enough water to coat the bottom of the cooker.
  2. Cook on Low, all day, for the most tender brisket you will ever eat.
  3. For gravy, remove brisket from the slow cooker, and increase temperature to High. Mix flour with 1/4 cup water, add to pot, and bring to a boil, stirring constantly.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2004

This was the first time I've made brisket, and it came out wonderful! The only tip for those of you whose meat dried out: check how it is looking after about 3-4 hours. I cut the meat up at this point, against the grain, and added it back to the pot. After another 2 hours or so simmering in the juice, it was tender, and the sauce was great on wide egg noodles. A keeper!

Most Helpful Critical Review
Oct 02, 2005

Nicki, The brisket was cooked in a crockpot for 9 hours, and prepared exactly what the recipe called for. I did however, have to made adjustments because I made it for 5 people only. It had a very good flavor but it was very tough. What did I do wrong? Or could it have been just the brisket? It was a 1.50 Lancaster Brand Brisket. Please let me know, because I would like to make it again soon. Thanks, Nancy P.

Jan 25, 2004

ALWAYS turns out wonderful! Had not tried cooking Brisket, although loved eating it, as always sounded complicated to make, until I found this recipe. Always tender and so simple and economical to make. Can't say enough about how easy and GREAT this recipe is.

May 08, 2007

used sweet baby ray's hot and spicy bbq sauce instead of ketchup and gave it a little kick.

Jan 05, 2006

This is the perfect base for pot roast sandwiches. For better color and flavor, brown the brisket on the stovetop before placing in the crockpot. An hour before done, I added some sliced onions, cubed red potatoes and chunked carrots to it.

Apr 11, 2007

The gravy to this was awesome! I took the advice of one reviewer and sliced the meat after 3/4 hours. I also added beef broth (just enough to cover the beef) at that point to make certain it would not dry out. this gravy is a keeper-I am going to try it on other meat such as roast beef and pot roast. I think this recipe should also be listed under "gravy"!FABULOUS!

Dec 03, 2005

Added Tony Cacheres (I live in Southern Louisiana, we have to have more spice)And extra salt and pepper to taste, and cornstarch to desired consistancy. They were right, gravy is to die for and excellent with hawaiian rolls or whatever bread you have handy. Definitely a keeper!

Mar 12, 2005

When I was preparing this unusual recipe, my husband was watching..after I poured the ketchup on and rubbed it all over the meat, he looked horrified and exclaimed "If you don't feel like cooking, just say so!" I laughed and told him this was the recipe. Boy was this ever good and so simple. It had a great flavor and was a change from the usual crock pot roast. Thanks for a good laugh and a great recipe!


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  • Calories
  • 202 kcal
  • 10%
  • Carbohydrates
  • 2.6 g
  • < 1%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 73 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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