The Best Passover Brisket (for any Jewish Holiday!)
Tender and flavorful brisket perfect for Jewish holidays, cooked to perfection.
Equipment
- 1 oven-safe pot for searing and cooking
Ingredients
Main ingredients
- 5 pound brisket a good size for a crowd
- 8 cloves garlic cut lengthwise into 4 pieces each
- Sea salt generous seasoning is key
- 1 quart beef stock the flavor base for our broth depth
- 2 Vidalia or sweet onions thinly sliced
- 1 cup ketchup holds the sauce together real nice
- ¼ cup coconut sugar or brown sugar for a hint of sweetness
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne
- ½ teaspoon dried thyme or rosemary
- 2 bay leaves
Instructions
Instructions
- Preheat your oven to 300°F (150°C). This is where your brisket will steadily cook after searing.
- Generously season brisket on both sides with sea salt. Using a paring knife, make vertical incisions across the meat and insert pieces of garlic into each slit.
- In a large oven-safe pot, heat it up and sear the brisket on medium-high heat for about 4-5 minutes each side until browned. Remove and set aside.
- Add sliced onions and garlic into the same pot and sauté over medium heat until soft and golden, around 5-7 minutes.
- Stir in the ketchup, beef stock, sugar, paprika, smoked paprika, and cayenne. Mix well so the sauce is thick.
- Return brisket to the pot, making sure it is covered in the sauce. Cover pot tightly with lid or foil.
- Transfer into preheated oven. Cook for about 4 hours until brisket is tender. After removal, let it rest for 15 minutes.
- Slice against the grain for best results.
Notes
Serve with matzah or bread to soak up juices. Tastes even better the next day!