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Passover Brisket with onions, mashed potatoes, carrots, and asparagus.

Passover Brisket (Jewish Brisket)

Bree Hester
4.60 from 15 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course dinner
Cuisine ashkenazi
Servings 6
Calories 513 kcal

Ingredients
  

  • 1 – 3.5 pound brisket
  • 3 onions sliced thin
  • 3/4 cup chili sauce
  • 1/4 cup ketchup
  • 1 cup red wine
  • 4 Tablespoons brown sugar
  • 3 Tablespoons apple cider vinegar
  • 3 cloves chopped garlic
  • 1 teaspoon fresh thyme
  • salt and pepper

Instructions
 

  • 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.
    Mixing the sauce ingredients for Passover Brisket in a white bowl with a whisk.
  • 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.
    Raw Passover Brisket seasoned with salt and pepper.
  • 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.
    Searing Passover Brisket in a hot skillet on a stovetop.
  • When both sides are seared put it in your roasting pan.
    Seared Passover brisket in a roasting pan, seasoned with salt and pepper.
  • Pour the sauce all over the brisket.
    Pouring sauce over Passover Brisket in a roasting pan.
  • Cover the brisket with the sliced onions.
    Covering Passover Brisket with sliced onions and fresh thyme in a baking dish.
  • Add a few sprigs of thyme and season with salt and pepper.
    Covering Passover Brisket with sliced onions and fresh thyme in a roasting pan.
  • 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.
    Baked dish covered with aluminum foil on a wooden board for baking.
  • 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.
    Passover Brisket with sliced onions and thyme in a baking dish.
  • 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.

Nutrition

Calories: 513kcalCarbohydrates: 23gProtein: 56gFat: 20gSaturated Fat: 7gSodium: 765mgFiber: 2g
Keyword passover dinner jewish recipe
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