Beef

Passover Brisket

This is one of our favorite ways to eat brisket and no matter how many times we make this it never fails

It’s even better the next day!

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

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Slice the garlic into strips

Then using a sharp knife start making cuts into the meat on the fat cap side

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Start “studding” the beef with the sliced garlic by sliding the strips into the slits

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Generously season the beef with the salt and pepper

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Place the beef in a roasting pan fat side up

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Put it into the oven for 10 minutes

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Remove from the oven and flip the meat

Place it back into the oven for another 10 minutes

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Take the oven off broil and put it to bake and reduce the temp 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 beef

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

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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

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Peel and roughly chop the onions

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Heat 2 tablespoons of olive oil over medium heat

Add in the onions, salt, 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

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

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Place all the ingredients into a large bowl and whisk everybody together

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

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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

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Remove to a cutting board and allow the meat to rest for at least 10-15 minutes before slicing

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After the meat has rested slice it thinly

Serve the brisket drizzled with some of the pan juices!

These leftovers (if you even have any), make awesome sandwiches!

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Enjoy!!!

Simply Sundays! ~ Passover Brisket

  • Servings: 8-10
  • Difficulty: Medium
  • Print

Ingredients

6 pound beef brisket

8 garlic cloves

2 teaspoons each of kosher salt and ground black pepper

6 cups of beef stock (more if needed)

3 large onions

1 teaspoon each of kosher salt, ground black pepper and Cajun Seasoning

2 tablespoons of olive oil

1 cup of ketchup

1 cup of chili sauce

1 cup of brown sugar

1 tablespoon of garlic powder

1 tablespoon of onion powder

Directions

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.  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 some of the pan juices

Tools used to make this recipe

Simply Bamboo Cutting Board

Architec Gripperwood Cutting Board

Lodge Cast Iron Pan

Granite Ware Bake Pan

Anchor Hocking 8 Cup Measuring Cup

ZYLISS Quik Blend Whisk

© Simply Sundays 2017
All rights reserved

This recipe is adapted from Emeril Lagasse

2 comments on “Passover Brisket

  1. It really looks so delicious!! 😉 I’ve pinned it for later! I’ll try it 😉
    Thank you for sharing!

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