Best Passover Brisket Recipes

PASSOVER BRISKET

Steps:

• Preheat oven to 500 degrees F.
• Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350 degrees F. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.
• While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.
• Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.)
• Brisket is better if made a day in advance.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

PASSOVER BRISKET BY EMERIL

Steps:

• Preheat oven to 500 degrees F.
• Using a paring knife and your finger, stuff brisket all over with garlic. (I think this means to make slits in the meat and stuff small pieces of garlic into those slits and I would rub all over with garlic, to taste).
• Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides.
• Reduce oven temperature to 350 degrees F.
• Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.
• While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes.
• Set onions aside.
• Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients.
• Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours.
• Remove brisket to a carving board and slice.
• Strain reserved cooking liquids and pour over sliced brisket.
• Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.).

SOMA SENGUPTA PASSOVER RECIPES- HORSERADISH GLAZED BRISKET WITH

Steps:

• Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Carefully transfer the brisket to a rimmed baking sheet, fat side up.
• Pour off all but 4 tablespoons of the fat from the casserole. Add the onions and the sliced garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and potatoes and cook over moderate heat until browned in spots, about 5 minutes. Add the celery and cook for 2 more minutes.
• Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the minced garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket.
• Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 3 hours.
• Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened.
• Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
• Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.
• Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.

PASSOVER: JEWISH STYLE SWEET AND SOUR BRISKET

Steps:

• 1. Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
• 2. Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

PASSOVER BRISKET

Steps:

• Heat oven to 300°F. In small bowl, mix brown sugar, garlic, wine, chili sauce, ketchup and vinegar with whisk until well blended. Set aside.
• Heat 12-inch skillet over medium-high heat 2 minutes. Pat beef brisket dry with paper towel; season with salt and pepper on each side. Sear beef 2 minutes on one side (beef will develop a dark crust). Turn beef; sear on other side.
• Place beef in large roasting pan. Cover with sauce, sliced onions and thyme sprigs. Cover with foil; bake 3 hours.
• Let beef stand 10 minutes. Cut across grain into slices. Serve with cooked onions and pan drippings.

PASSOVER BRISKET

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Puree plum tomatoes with juice in a food processor; set aside.
• Trim any remaining excess fat from the brisket. Generously season both sides with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
• Heat olive oil in a Dutch oven over medium-high heat. Add brisket and brown very well, 4 to 5 minutes per side. Transfer to a plate and set aside.
• Reduce heat to medium-low and add remaining olive oil, onions, and garlic. Cook, stirring frequently, until quite brown and very soft, about 25 minutes. Add red wine, raise heat to high, and bring to a boil. Cook for about 2 minutes, scraping the browned bits of food off the bottom with a wooden spoon.
• Add pureed tomatoes, carrots, and celery and stir well to combine. Return brisket to the pot, spooning some of the liquid and vegetables over it.
• Cover and transfer to the preheated oven. Cook until brisket is very tender, about 3 hours, carefully turning the meat halfway through.
• Remove from the oven and let cool slightly, 10 to 15 minutes. Carefully remove brisket to a cutting board and slice across the grain into 1/4-inch thick slices.
• Transfer sauce and vegetables to a food processor and process until smooth. Adjust seasoning with salt and pepper if necessary.
• Return sauce to the pot and place sliced brisket in the sauce. Warm over medium-low heat for 5 minutes before serving.

PASSOVER BRISKET

Steps:

• Preheat oven to 500 degrees F. Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350 degrees F. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour. While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside. Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.) Brisket is better if made a day in advance.