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Recipes with Casey: Mom’s Brisket

Every semester during when life gets stressful I have this moment of “oh my goodness, I want to go home!” I know I am not alone in this feeling and I’m pretty sure I’m not the only one who turns to comfort food to fill that void. Growing up in a Russian-Jewish household, my comfort foods were a bit different than the traditional chicken potpie, mac and cheese or lasagna. When I miss home I get serious cravings for my mom’s traditional brisket recipe. Using a crock-pot, this recipe is great for a busy day, whether you are studying for finals or just freaking out over where your life is going. If as a college student you don’t already have a slow cooker I strongly recommend getting one, it makes cooking easier and less time consuming in addition to making it harder to burn things, which is always good. Once you have that, try out this recipe:

Stressed out? Miss home? Try a good ol' brisket.

Stressed out? Miss home? Try a good ol’ brisket.


  • 1 4-5 lbs. cut of brisket
  • 8 small Yukon gold potatoes
  • 1 bag of carrots
  • 1.5 cups red wine (any kind, I used a merlot)
  • 1.5 cups vegetable stock


  • Chop potatoes and carrots into ¾ in cubes
  • Add brisket to crockpot, salted and untrimmed
  • Add potatoes and carrots
  • Cover with wine and vegetable stock (you can use water instead of vegetable stock but it adds a little more flavor)
  • Cover and leave on high for 8 hours

If you don’t have a slow cooker you can use a large pan in the oven at 325 for 4-5 hours. Either way you are sure to enjoy!

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