When I lived near my family, Passover was one of my favorite holiday meals and this Jewish Brisket recipe is a fantastic choice to make for that dinner — succulent, tender, and done in a juice that is just the right amount of sweet and sour.
What Is Passover Brisket? //
Passover is an annual celebration that commemorates the liberation of the Jews from Egyptian slavery. Passover Brisket is a very popular Jewish beef brisket dish of Ashkenazi origin. The meat is from the lower chest of the cow and is usually slow-cooked or braised. It is a very popular Jewish dish in the United States. We propose this delicious Passover brisket recipe and to serve as in the picture above.
Can I Make This Ahead Of Time? //
Brisket is one of those dishes that will be even better the second day. In the proceeding 24 hours, the flavors can develop and the meat is more easily cut. Because of this, you are more than encouraged to make this a day ahead of time. In fact, I recommend it. Cook it until it is just about done but not quite tender. Let it cool, put it in an airtight container, then store it in the fridge for up to 2 days. When ready to eat, reheat it on LOW in the oven or on the stove. You may want to add a bit of beef broth or barbecue sauce to moisten it up.
What To Serve With Brisket //
I served this with smashed potatoes, steamed asparagus, thyme and white wine carrots, matzah and homemade haroset. It is traditionally served with potato kugel and vegetables one might associate with a roast — carrots, brussels sprouts, onions, etc. Other dishes include coleslaw (a traditional cabbage slaw or something different, like an apple slaw or broccoli slaw), baked beans, and/or cornbread. In short, a lot of what one might serve with a pulled beef can be served alongside brisket. (*Note: If you need your meal to be kosher, only use kosher-certified ingredients.)
- 1 3.5 lb brisket
- 3 onions, sliced thin
- 3/4 cup chili sauce
- 1/4 cup ketchup
- 1 cup red wine
- 4 tbsp brown sugar
- 3 tbsp apple cider vinegar
- 3 cloves chopped garlic
- 1 tsp fresh thyme
- salt and pepper
I made this one with a beautiful, fancy, Kobe brisket, but any good beef brisket will do.
How to Make // The Steps
Step 1: Mix all of the sauce ingredients together. Give it a taste. It should be a good balance of sweet and sour. If it needs more sweet, add more sugar, if it needs more sour, add more vinegar. Season well.
Step 2: Pat dry. This is a very important step. The beef needs to be very dry before it goes into the pan. If it is wet, it will steam instead of sear, which is what you want. Season with salt and pepper right before you sear it.
Step 3: Crank up the heat in your pan and add a little oil. It needs to be screaming hot before the beef goes in. We are after a nice crispy crust on the outside of our brisket.
Step 4: When both sides are seared put it in your roasting pan.
Step 5: Pour the sauce all over the brisket.
Step 6: Cover the brisket with the sliced onions.
Step 7: Add a few sprigs of thyme and season with salt and pepper.
Step 8: Cover with tin foil. I have a lid for this roasting pan, but my mom and my grandmother, who made many, many of our Passover dinners always covered the brisket in tin foil. I do not mess with tradition. I do as I am told.
Step 9: Put the brisket in a 300 F oven. I hesitate to give an exact time as it depends on how large your brisket is. Mine was 3.5 pounds and it cooked for almost 3 hours. Brisket should be fork tender. If it is not fork tender, put it back in the oven until it is.
Let your house permeate with the most delicious aroma. Get on with the other parts of your meal.
Step 10: Let it rest a bit before you cut it. Slice on the bias, against the grain. This is very important. If you cut with the grain, you will lost the texture of the brisket and it will be tough.
I made this one with a beautiful, fancy, Kobe brisket, but any good beef brisket will do. Brisket is from the front part of beef, so as New York Times reporter Julia Moskin said: “Brisket is implicitly kosher since it’s from the front of the animal.”
Certainly. Start by lining the bottom of the slow cooker with the garlic and onions. Place the brisket on top. Mix the sauce as described above. Pour the mix over the meat. Cook on LOW for 8-10 hours or HIGH for 4-6 hours. Once it’s done, remove it from the slow cooker and let it rest for 10 minutes so the juices can redistribute throughout the meat.
Absolutely. I think that the braising liquid would be good on just about anything. Not too sweet and not too tangy.
Do you know how hard it was to find Manischewitz? I did find it before I made the Haroset though.
I have never separated it out before. My husband reheated today and said that it looked like it had separated but once it heated through it was back to normal. I would not separate the braising liquid because I would be afraid that you would lose some moisture. He said that it was not greasy in the least bit. Hope that helps.
It tastes more sweet and sour than barbecue.
I am not sure to be honest, my grandmother always made hers this way, I guess she was not overly concerned with everything being Kosher for Passover. You could just use wine to cook it in.
How To Store Brisket //
Let the brisket cool completely, wrap it in foil or plastic, then place in the fridge for up to 2 days. You may want to slice up the brisket before storing it if you are dealing with a big piece. It will make serving later easier. You can also freeze the brisket for up to 3 months by wrapping it in foil or plastic and then placing it in an airtight container before putting it in the freezer.
Other Recipes You Might Like To Try //
My Backstory To This Recipe //
When my husband and I first started dating he came to my grandparent’s house for Seder and I need to give a little back story here. My mother converted to Judaism when she married my father, she was raised Episcopalian and to this day we celebrate all of the Jewish and Christian holidays. My husband is a Catholic and was a little intimidated by the thought of having to participate in our Seder dinner. Being the nerd that he is, he researched all about Passover and the sequence of events. For years, my mom had been made fun of by my dad’s family for stumbling over the Hebrew when it came time to read her portion of the Haggadah. My mom was thrilled at the idea that some other person was going to get made fun of at our table, but lo and behold, Mr. Google spewed out perfect Hebrew and showed her up. This incident was 7 years ago and she still reminds my husband of it often.
I try to carry on the traditions that I had as a child for my own children and this year I really was urged by Mr. Google to make a Seder dinner. I think that he was just angling for a brisket. We had been in Los Angeles all last week and got home last night so I threw this together this afternoon. I do not have all of the Passover items to have a true Seder dinner, but our dinner had the spirit of Passover. I bought my children this book and they were thrilled that there was Matzoh Man on our table.
I have to give myself some props as I started this dinner at 2pm and had it on the table at 5pm. Granted, I broke the garbage disposal but I will not let that little nugget dampen my victory.
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Planning seder. was going to make chicken but my only guest has limited access to kosher beef so opted for brisket. This looks like a great recipe which I plan to try later in the year. Not living in the high density Jewish centers, access to some of the ingredients like ketchup and barbeque sauce for Passover may be a little too limited this season, but no problem other times of the year. Thanks for making it available.
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