Best Traditional Passover Brisket (Cooked-in-Oven) Recipe

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Traditional Passover Brisket
Image by Tim Hoggarth

So, cooking for the Passover Seder are we?

Because you know that by the time everyone finishes reading the Haggadah and opening all the Passover gifts, they’ll be as hungry as Bne Israel were in the desert.

This calls for a special case of our traditional Jewish Passover brisket, cooked easily in the oven.

Not sure how to cook a Passover brisket?

Don’t worry, I’m here to help.

Because there’s so much Matzo balls you can eat during the Seder, right?

Right… put on your favorite music in the background, and let’s get cooking.

Traditional Passover Brisket
Traditional Passover Brisket
Votes: 1
Rating: 5
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The best, easy to make, traditional Passover brisket for Passover recipe. In a few hours you'll be serving a delicious brisket on the Seder table.
Servings Prep Time
12 servings 10 minutes
Cook Time
3:30 hours
Servings Prep Time
12 servings 10 minutes
Cook Time
3:30 hours
Traditional Passover Brisket
Traditional Passover Brisket
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
The best, easy to make, traditional Passover brisket for Passover recipe. In a few hours you'll be serving a delicious brisket on the Seder table.
Servings Prep Time
12 servings 10 minutes
Cook Time
3:30 hours
Servings Prep Time
12 servings 10 minutes
Cook Time
3:30 hours
Ingredients
  • 1 beef brisket 4-5 pounds
  • 2 tbsp vegetable oil
  • 1 cup red wine Yarden Hermon red is a great choice
  • 1/2 cup ketchup kosher for Passover
  • 3/4 cup chili sauce kosher for Passover
  • 1/2 cup brown sugar
  • 3 onions sliced
  • 1 clove garlic
  • 2 bay leaves
  • 1 sprig thyme
  • 2 tsp salt
  • 1 tsp black pepper
Special Equipment
  • roasting pan
Servings: servings
Instructions
  1. Preheat oven to 500°F.
  2. With a knife, cut most of the brisket's fat (leave a small portion of it on top)
  3. Rub the brisket with garlic and scatter salt + black pepper over it.
  4. Sear the brisket in oil in a large roasting pan until brown on top, then turn to other side so both sides are brown and crisp.
  5. While the brisket is searing, mix the red wine, sugar, ketchup, chili sauce, and bay leaves in a bowl
  6. Remove the pan from the oven, and reduce the oven temperature to 350°F.
  7. Cover the brisket with the sauce and sliced onions
  8. Add the thyme on top, and sprinkle salt & pepper over the pan
  9. Cover the pan with foil and cook in the oven for around 3 hours. Stick a fork in the meat to check if it's properly cooked and ready.
  10. Take out the brisket and slice it. Let it cool down, and reheat before serving
Recipe Notes
  • The brown sugar can be reduced or even omitted. Many people prefer it less sweat.
  • You can also add beef stock or beef broth to make it juicier
  • Serve with mashed potatoes, cooked carrots (with honey - my favorite), and anything else you can think of!
Nutrition Facts
Traditional Passover Brisket
Amount Per Serving
Calories 643 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 16g 80%
Polyunsaturated Fat 3g
Monounsaturated Fat 19g
Cholesterol 147mg 49%
Sodium 866mg 36%
Potassium 536mg 15%
Total Carbohydrates 17g 6%
Dietary Fiber 0.1g 0%
Sugars 15g
Protein 40g 80%
Vitamin A 2%
Vitamin C 3%
Calcium 3%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

Summary

How did your Passover brisket turn out? What did you serve it with?

Very curious to find out!

In fact, if you liked it, please rate the recipe and leave a comment below and educate the rest of our lovely Jewish readers around the world with your notes.

Happy Passover, and Beteavon!

 

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