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–+ servings
Slow-cooked beef stew with mashed potatoes, carrots, and asparagus on a white plate.

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 beef
Cuisine American
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.
    Rich berry compote cooking in a white saucepan 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 beef steak seasoned and ready for cooking on baking paper.
  • 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.
    Seared steak cooking in a black skillet on a stovetop, ready for dinner.
  • When both sides are seared put it in your roasting pan.
    Juicy slab of raw beef roast in a baking dish for oven roasting.
  • Pour the sauce all over the brisket.
    Tender brisket being topped with rich barbecue sauce in a baking dish, perfect for easy homemade meal.
  • Cover the brisket with the sliced onions.
    Sliced onions and herbs in a rustic baking dish for caramelized onion recipe.
  • Add a few sprigs of thyme and season with salt and pepper.
    Crockpot beef stew with onions and herbs, slow cooked for savory comfort food.
  • 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.
    Slow-cooked beef stew with herbs and vegetables in a rustic 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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