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The Best Passover Brisket Recipe

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4 from 13 reviews

  • Author: Leila
  • Total Time: 3 hours 45 minutes
  • Yield: 12 servings

Description

This Best Passover Brisket recipe features a tender, flavorful 5-pound beef brisket braised low and slow with garlic, caramelized onions, and a rich paprika-spiced sauce. Seared at a high temperature to develop a crust, then slow-cooked in beef stock with a savory blend of spices, this classic Jewish holiday main dish is perfect for Passover or any special occasion. The brisket is infused with garlic and topped with sweet onions caramelized to perfection, resulting in a melt-in-your-mouth texture with a deep, robust flavor.

Ingredients

Brisket and Seasoning

  • One 5 pound brisket
  • 8 garlic cloves (cut lengthwise into 4 pieces each)
  • Sea salt, to taste
  • Black pepper, to taste

Liquid and Aromatics

  • 1 quart beef stock
  • 2 Vidalia or sweet onions, thinly sliced

Sauce

  • 1 cup ketchup
  • ¼ cup coconut sugar or brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried thyme or rosemary
  • 2 bay leaves
  • 1 tablespoon olive oil (for sautéing onions)

Instructions

  1. Preheat Oven: Preheat your oven to 500°F (260°C) to prepare for searing the brisket.
  2. Trim and Prepare Brisket: Place the brisket on a work surface. If the fat cap is thicker than ¼ inch, trim it down maintaining a uniform ¼-inch layer. Using a paring knife, make vertical incisions all over the brisket and insert garlic pieces into each slit. Season both sides generously with sea salt and black pepper.
  3. Sear Brisket: Place the brisket fat side up in a large braiser, Dutch oven, or rimmed metal baking dish. Put it in the oven and brown the brisket for about 10 minutes per side until a deep crust forms.
  4. Add Stock and Begin Braising: Remove the pan from the oven carefully. Pour in the beef stock. If using a glass Pyrex dish, allow it to cool slightly to prevent shattering. Reduce the oven temperature to 350°F (175°C). Cover the dish tightly with a lid or foil and cook for 1 hour to start the slow braise.
  5. Caramelize Onions: While the brisket cooks, heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the sliced onions and sauté slowly, stirring occasionally, until they are very soft and caramelized, about 30 minutes.
  6. Prepare Sauce and Continue Cooking: Remove the brisket from the oven after the first hour. Add ketchup, sugar, paprika, smoked paprika, cayenne, thyme or rosemary, and bay leaves to the pan with the beef stock. Whisk these together using a fork to combine. Spread the caramelized onions over the brisket. Cover the pan again and return it to the oven. Cook for an additional 2 to 3 hours depending on desired texture: 2 hours for sliceable brisket, or 3 hours for a tender, pull-apart style.
  7. Rest and Serve: Remove the brisket from the oven and transfer to a cutting board. Slice against the grain for best tenderness. Return the sliced meat to the sauce in the pan to soak up the flavors before serving. The brisket can also be stored in the refrigerator overnight and served the next day as the flavors deepen with time.

Notes

  • Allow the brisket to cool before slicing to retain juices.
  • Use a metal pan for searing to avoid cracking from high heat.
  • Slicing against the grain is important to maximize tenderness.
  • Adjust cayenne pepper amount for heat preference.
  • This recipe can be made a day ahead for enhanced flavor.
  • Leftovers are delicious and keep well refrigerated for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Jewish, Passover

Find it online: https://recipesbyleila.com/the-best-passover-brisket-recipe/