The Best Passover Brisket
Ingredients
- one 5 pound brisket
- 8garlic cloves
cut lengthwise into 4 pieces
- sea salt
- 1 quartbeef stock
- 2vidalia or sweet onions
thinly sliced
- 1 cketchup
- ¼ ccoconut sugar or brown sugar
- 1 tsppaprika
- 1 tspsmoked paprika
- ¼ tspcayenne
- ½ tspdried thyme or rosemary
- 2bay leaves
Directions
- 1
Preheat the oven to 500°F.
- 2
Place the brisket on a work surface. If the fat cap is on the thicker side (1/2 inch) trip off a little of the fat, leaving an even 1/4 -inch layer.
- 3
Using a paring knife, make vertical incisions in the meat and shove a piece of garlic into each. Do this until the meat is stuffed with garlic all over. Season both sides with salt and pepper and place the brisket in a large braiser, Dutch oven or rimmed baking dish (preferably metal) starting with the fat cap facing up and brown it in the oven, about 10 minutes per side.
- 4
Remove the pan from the oven, and pour in the beef stock (NOTE: if you are using a pyrex dish, wait a few minutes for the pan to acclimate to room temperature so it does not shatter.). Turn the oven down to 350 degrees, cover the dish with a lid or foil, and cook in the oven for 1 hour.
- 5
In the meantime, heat 1 tablespoon of olive oil over medium-low heat in a large skillet. Add the onions and sauté, stirring every once in a while, until soft and caramelized, about 30 minutes.
- 6
Remove the meat from the oven, and add the ketchup, sugar, paprika, smoked paprika, cayenne, thyme or rosemary, and bay leaves to the pan. Using a fork, whisk everything together with the beef stock. Arrange the caramelized onions on top of the meat. Cover the pan again with the lid or foil, and return it to the oven for 2-3 hours. NOTE: if you want to be able to cut the brisket into slices, take it out at 2 hours. If you want it to be falling apart, more along the lines of a pulled brisket, keep it in for the full 3.
- 7
Remove the meat from the oven, and transfer it to a cutting board. Slice the brisket against the grain into slices. Return the meat to the sauce and serve, or store in the fridge overnight–the brisket can be made a day or two in advance.
The Best Passover Brisket
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About this Recipe
Searching for that quintessential centerpiece for your Passover Seder or any Jewish holiday feast? This recipe for The Best Passover Brisket promises a deeply flavorful, tender beef experience that has graced generations of tables, making it an unforgettable main course.
What truly elevates this brisket from good to extraordinary is the thoughtful preparation, inspired by culinary legends. Instead of relying on shortcuts, you'll infuse the beef directly by stuffing it with garlic cloves. Paired with rich, homemade caramelized onions and a vibrant tomato-based sauce, this approach ensures every slice is bursting with flavor, far beyond what any soup mix could deliver.
Prepare for a brisket that's fork-tender, with a rich, savory depth that only slow baking can achieve. The inherent sweetness of Vidalia onions beautifully balances the tang of tomato, while warm spices like paprika and a hint of cayenne add subtle complexity without overwhelming the star of the show—the beef. Each bite offers that comforting, melt-in-your-mouth experience, steeped in a luscious sauce.
While this recipe is perfect as written, you have a couple of easy choices to suit your pantry. Feel free to use either coconut sugar or brown sugar for that touch of sweetness in the sauce. For the dried herbs, you can opt for either thyme or rosemary based on your preference or what you have on hand.
This brisket is undeniably the star of any Jewish holiday, especially your Passover Seder, offering a truly memorable main course. Serve it alongside your favorite traditional accompaniments for a complete and satisfying meal that will be talked about for years.