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Passover Brisket

4.00 Mitt(s) 6 Rating(s)6 votes, average: 4.00 out of 56 votes, average: 4.00 out of 56 votes, average: 4.00 out of 56 votes, average: 4.00 out of 56 votes, average: 4.00 out of 5

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Level: Easy

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Description

Brisket like my friends in L.A. made. It’s to DIE for.

Ingredients

  • 1 whole Beef Brisket, Trimmed Of All Fat (5 To 8 Pounds)
  • 1 bottle (24 Ounce) Ketchup Or Chili Sauce (make Sure It's Kosher)
  • 1 package Onion Soup Mix (make Sure It's Kosher)

Preparation

Place trimmed brisket into a large baking pan.

Mix ketchup with onion soup mix. Add 1 cup of water or more to make it slightly thin.

Pour sauce over the meat, cover pan with foil, and marinate 12 to 24 hours in the fridge.

Place covered pan into a 275-degree oven and walk away for 6 to 8 hours, depending on how large the brisket is. Check tenderness when brisket has been cooking several hours: stick in two forks and pull in opposite directions. Meat should come apart easily.

When meat is done, remove from oven and place on a cutting board. Slice against the grain; don’t be disturbed if meat totally falls apart! That means it’s good.

Either return the sliced meat to the sauce until serving, or place meat on a platter and spoon sauce over the top.

Serve with a kosher-for-passover noodle kugel!

6 Comments

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Avatar of 3kiddofoodies

3kiddofoodies on 5.24.2010

I’ve been coming to this site for recipes for a while, but I joined so that I could review this recipe. This was my first brisket. I’ve always been intimidated to try a brisket, but I have to say that this was easy peasy. My only caveat is that there was a LOT more liquid in the pan than I expected, and when I pulled it from the oven after about three hours, juice sloshed everywhere. Big disaster. After panicking, cleanup, and sticking it back in the oven until fork tender, it was AMAZING. We served it for a casual Easter dinner with friends, and there were NO leftovers. Big bonus? My kiddo foodies LOVED it.

Avatar of rachelhockey

rachelhockey on 4.6.2010

Ree – this was delish! Thanks for the recipe. It was my first time, too, to make a brisket so I was very nervous, especially since we made it overnight! I got up once about 3 hours into the cooking time and turned the meat over and was anxious about how it would turn out. Went back to sleep and when we got up it was perfect! We had friends over for lunch and everyone gushed over it. Thanks again!

Avatar of curlsmcghee

curlsmcghee on 4.5.2010

I also made this over the weekend and it was my first brisket too. I was a little concerned about the ketchup since I’m not a huge fan of it so I did half ketchup and half chili sauce. But it turned out delicious! Next time I think I’ll add some cayenne pepper or tabasco, but it was so good!!!

Avatar of Ronda C.

Ronda C. on 4.5.2010

Made this for Easter was delicious.
Would recommend a tad more water and make sure that you use a size appropriate pan for the roast if the pan is too big it spreads the sauce out and will cause burning. You want the mix surrounding/submerging the meat to keep it moist.
Husband said it was guest worthy, which means (because he would never put my cooking down) that it was really really good.

Avatar of lorihaase

lorihaase on 4.3.2010

I made this for dinner tonight. It is the first time I’ve ever made brisket. All I can say is YUM!! Even my 12 yr. old (who isn’t a big meat eater) loved it. He even had seconds! 2 thumbs up!!

6 Reviews

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Avatar of Erica

Erica on 4.21.2011

Made this last night for Passover (even though Passover was the night before and we don’t really celebrate it) and it turned out pretty good! I used my slow cooker and added a bottle of beer to cook in because otherwise it would have been dry! I also added garlic and a few other spices to the marinade! Turned out very tender with good flavor!

Avatar of rachelhockey

rachelhockey on 11.19.2010

I made this for Easter this year and it was my first time to make brisket. I must say, it turned out great and the flavors were very yummy. We had a crowd over and everyone really enjoyed it.

Avatar of holly7029

holly7029 on 9.7.2010

This is not one of my favorites. I do love brisket. Being from Texas I’ve had many flavors of brisket. This was very easy to prepare and made the house smell wonderful. But it was lack luster. No big finish…no make you close your eyes and say yes! The ketchup alone made it too salty and I’m sure using a package soup mix only added to the excess salt. I’m not a fan of packaged anything and should have stayed true to that. So much for my organic, grass fed piece of brisket. My dinner guests loved it but next time I’ll use my own mixture of fresh and natural flavors and spices…..chunks of garlic, onion etc.

Avatar of J

J on 7.29.2010

I’d never in my life tried brisket. In fact, in my parts of the world I found a cut of brisket rather difficult to to find! I called around and drove to the next town to purchase it – this was good, but not the best meal I’ve ever had.

Avatar of kitchenlovenest

kitchenlovenest on 6.1.2010

Normally I adore all of PW’s recipes–but I didn’t like this one so much. I feel like the flavor lacked depth/complexity. It was OK (and very easy!), and I used the leftover meat in a batch of Mexican rice, but I don’t think I’ll make it again. I’m sorry Ree–I really do love you!! =)

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