Oven roasted nicely browned brisket sliced and served with pan juices and caramelized onions in a white serving platter on a dark wood cutting board

Passover Brisket

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by simplysundaysfoodblog

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!

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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

Large brisket sitting on a cutting board with six garlic cloves and salt and pepper

Slice the garlic into strips

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

Garlic cloves are now slice and the knife is shown to be making slits in the meat for the garlic slices

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

The meat is now studded with garlic

Generously season the beef with the salt and pepper

Meat is now generously sprinkled with salt and pepper

Place the beef in a roasting pan fat side up

Meat is in a large black pan

Put it into the oven for 10 minutes

Top of meat is browned from the broiler

Remove from the oven and flip the meat

Place it back into the oven for another 10 minutes

Meat is flipped and the bottom is browned

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

Meat is flipped back over sot eh fat cap in on top and stock has been added to the pan

Cover the pan in aluminum foil and place back into the oven

Cook for 1 hour

Pan is covered in tin foil

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

Cutting board with 1 large red onion and 2 yellow onions, a bowl with salt and pepper and a bowl with cajun seasoning

Peel and roughly chop the onions

The onions are all chopped

Heat 2 tablespoons of olive oil over medium heat

Add in the onions, salt, pepper and Cajun seasoning

Onions are in a black cast iron pan that was oiled and they are sprinkled with the salt, pepper and cajun seasoning

Stir to combine

Onions and seasoning are mixed together in the pan

Slow cook and caramelize the onions for 20 minutes while stirring occasionally

Onions are now cooked down

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

On a cutting board there are bowls containing 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

All of the sauce ingredients are whisked together in a large bowl.

Add the onions into the ketchup mixture

The onions have been added to the ketchup mixture

Mix well

The onions and sauce are folded together

At the 1 hour mark remove the brisket from the oven and uncover

The brisket is removed from the over and uncovered

Top it with the onion mixture

The brisket is covered with the onion sauce 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

The brisket is covered back up and cooked for another 2 -2 1/2 hours the set aside to rest

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

The brisket sliced thinly against the grain

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

Roast Beef

Roast Fillet Of Beef

Beef Burgundy Stew

Oven roasted nicely browned brisket sliced and served with pan juices and caramelized onions in a white serving platter on a dark wood cutting board

Enjoy!!!

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Oven roasted nicely browned brisket sliced and served with pan juices and caramelized onions in a white serving platter on a dark wood cutting board

Passover Brisket

Simply Sundays
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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Course Main Course
Servings 8

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
Keyword Beef, Brisket, Passover Brisket

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

Published by

simplysundaysfoodblog

13 thoughts on “Passover Brisket”

  1. Love to hear that this recipe never fails – this is exactly what I have been looking for! And I am very excited to try this brisket because it seems to tick all boxes for me! Yum.

  3. Oh my word! This looks totally scrumptious! I love the caramelized onions on the top! Can’t wait to give this a try!

  5. This passover brisket recipe looks delicious! I’ll be honest, I have never made a brisket before because I find it intimidating. However, I like how you clearly laid out all of the steps, making this a perfect guide for making my first brisket!

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