This Passover Brisket has become one of our favorite go to holiday meals! The brisket is slowly oven roasted until fork tender and served with a slightly sweet and tangy onion topping!
What is beef brisket?
Brisket is a cut of beef from the lower chest that is often tough and becomes very tender and delicious with slow cooking
And it’s even better the next day! Don’t let the name fool you… just because we call this Passover Brisket, it’s perfect for any occasion
Turn on the broiler in your oven to 500 F
We are going to start off with a 6 pound beef brisket, 8 garlic cloves and 2 teaspoons each of kosher salt and ground black pepper
Slice the garlic into strips
Then using a sharp knife start making cuts into the meat on the fat cap side
Start “studding” the beef with the sliced garlic by sliding the strips into the slits
Generously season the beef with the salt and pepper
Place the beef in a roasting pan fat side up
Put it into the oven for 10 minutes
Remove from the oven and flip the meat
Place it back into the oven for another 10 minutes
Reduce the oven temperature down to 350 F
Remove from the oven and flip one last time so the fat side is again facing up
Pour 6 cups of beef stock into the pan
You should have enough to come halfway up the sides of the brisket
Click on our link to make your own Homemade Beef Stock
Cover the pan in aluminum foil and place back into the oven
Cook for 1 hour
While the brisket is in the first hour of cooking we are going to make an onion topping
We will need 3 large onions, 1 teaspoon each of kosher salt, ground black pepper and cajun seasoning
Click our link to make your own Cajun Seasoning
I’m using a mix of onions but you can use what you want
Peel and roughly chop the onions
Heat 2 tablespoons of olive oil over medium heat
Add in the onions, salt, pepper and Cajun seasoning
Stir to combine
Slow cook and caramelize the onions for 20 minutes while stirring occasionally
Remove the onions from the heat and allow to cool slightly
Next we will need 1 cup of ketchup, 1 cup of chili sauce, 1 cup of brown sugar, 1 tablespoon of garlic powder and 1 tablespoon of onion powder
Place all of the ingredients into a large bowl and whisk together
Add the onions into the ketchup mixture
Mix well
At the 1 hour mark remove the brisket from the oven and uncover
Top it with the onion mixture
Cover the brisket back up with the foil and place it back into the oven
Cook for another 2 – 2 1/2 hours
You want the meat super tender but not falling apart
Remove to a cutting board and allow the meat to rest for at least 10-15 minutes before slicing
After the meat has rested slice it thinly
Serve this Passover brisket drizzled with the pan juices and onions!
These leftovers (if you have any) make awesome sandwiches!
Click on the links below to try some of our other favorite beef recipes
Enjoy!!!
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Passover Brisket
Ingredients
- 6 pound brisket
- 8 garlic cloves
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 6 cups beef stock
- 3 large onions
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon cajun seasoning
- 2 tablespoons olive oil
- 1 cup ketchup
- 1 cup chili sauce
- 1 cup brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Instructions
- Put your oven on broil at 500 F. Slice 8 garlic cloves into strips. Then using a sharp knife start making cuts into the meat on the fat cap side. Start "studding" the beef with the sliced garlic by sliding the strips into the slits. Generously season the beef with the salt and pepper
- Place the beef in a roasting pan fat side up. Put it into the oven for 10 minutes. Remove from the oven and flip the meat. Place back into the oven for another 10 minutes. Reduce the oven temperature down to 350 F. Pour 6 cups of beef stock into the pan or enough to come halfway up the sides of the beef. Cover the pan in aluminum foil and place back into the oven. Cook for 1 hour
- Peel and roughly chop 3 large onions. Heat 2 tablespoons of olive oil over medium heat Add in the onions and 1 teaspoon each of kosher salt, ground black pepper and Cajun seasoning. Slow cook and caramelize the onions for 20 minutes while stirring occasionally. Remove the onions from the heat and allow to cool slightly
- In a large bowl whisk together 1 cup of ketchup, 1 cup of chili sauce, 1 cup of brown sugar, 1 tablespoon of garlic powder and 1 tablespoon of onion powder. Fold the onions into the ketchup mixture
- At the 1 hour mark remove the brisket from the oven and uncover. Top it with the onion mixture. Cover the brisket back up with the foil and place it back into the oven. Cook for another 2 - 2 1/2 hours
- Remove to a cutting board and allow the meat to rest for at least 10-15 minutes before slicing. After the meat has rested, slice it thinly. Serve the brisket drizzled with the pan juices and onions
Tools used to make this recipe
Architec Gripperwood Cutting Board
Anchor Hocking 8 Cup Measuring Cup
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