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Lemon Brisket

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  • 2 ribs celery, halved lengthwise
  • 2 onions, quartered
  • 1 first-cut or flat-cut (leaner section) beef brisket, about 4 pounds, trimmed
  • 2 lemons, cut into thin slices
  • 1 cup raisins or to taste
  • 1 teaspoon salt
  • Freshly ground pepper
  • 2 low-sodium beef bouillon cubes, dissolved in 2 cups water


  1. Line the bottom of a large slow-cooker with celery and onions and top with brisket.
  2. Place lemon slices and raisins on the brisket; season with salt and pepper to taste.
  3. Add dissolved bouillon.
  4. Cook on LOW until meat is fork-tender, about 10 to 12 hours.
  5. Remove meat to a cutting board and let stand 15 minutes.
  6. Skim fat from cooking broth. Adjust seasonings if needed.
  7. Remove lemon slices and cut in half.
  8. Pour broth into a serving bowl and add lemons.
  9. Slice meat across the grain into thin slices. Halve or quarter the brisket slices and serve with the broth and lemons.

Yield: 10 servings

Calories 301; Calories from fat 25%; Total fat 8g; Saturated fat 3g; Cholesterol 77mg; Carbohydrate 17g; Sodium 322mg; Fiber 2g; Protein 39g