When planning your Passover seder, does brisket come to your mind as easily as it does ours? Brisket is not only "tradition," it's also perfect for large holiday get-togethers because it feeds a large crowd with minimum effort. You can make it in advance and it reheats and/or freezes well.
Passover Sweet and Saucy Brisket
Recipe By Norene Gilletz
- Cooking and Prep: 14 h
- Serves: 10
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No Allergens
Ingredients (12)
Main ingredients
Sommelier Suggests
Start Cooking
Make the Brisket
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Spray a large roasting pan with cooking spray. Spread onion slices in bottom of pan and place brisket on top. Season brisket on all sides with garlic, basil, salt and pepper.
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In a medium bowl, combine cranberry sauce, tomato sauce, balsamic vinegar and honey. Mix well. Spread sauce evenly on top and around brisket. Pour wine or water around and underneath brisket. Cover pan tightly with aluminum foil. (Can be prepared up to this point and marinated for 24 hours in the refrigerator.)
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Preheat oven to 325°F.
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Cook brisket, covered, for about four hours, until fork tender. (Calculate 45 minutes per pound). During the last hour of cooking, loosen foil slightly and baste brisket occasionally.
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When done, remove pan from oven and cool completely. Cover and refrigerate overnight.
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Remove congealed fat from the surface. Slice brisket thinly across the grain, trimming away excess fat.
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Place brisket slices and gravy in a covered casserole and reheat in an oven preheated to 350°F for 25–30 minutes before serving.
Note:
Keeps for three to four days in the refrigerator; reheats well. Freezes well for up to four months.
Variation:
Slow Cooker Method:
Spray the slow cooker insert with cooking spray. Reduce liquid to 1/3 cup. You need less water in the slow cooker as there is little evaporation. Place a sheet of parchment paper on top of the meat to hold in the steam. Cook on high setting for one hour, then on low setting until tender, 8 to 10 hours. Some briskets may take up to 12 hours to cook.
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Hi, on the left-hand bar you will see menu options and click on the gray 'print' button. -
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Substitute for vinegar
Since I don't use vinegar on Rosh HaSHana can I use wine? If so dry or sweet? -
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You can substitute it with your favorite vinegar.
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Second cut brisket
I have a much smaller piece of meat ( about 2.5 pounds). Can I still make this recipe? Do I need to adjust other ingredients and/or cooking time? Thx, MichalReplies:
It should be fine. But you can add some sauce. -
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Either. Although in the pix it looks like a first cut.
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Sounds amazing!
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Sweet and sour brisket
Does this recipe have to be marinaated 24 hours or it's just saying that u can do it but don't have toReplies:
HI Ruchi, I think that the rule of thumb is to marinate at least overnight. I think it's up to 24 hours. You don't want to overmarinate it.
Please
Log in to post a review How'd it turn out? Write a review.
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Replies:
Hi, on the left-hand bar you will see menu options and click on the gray 'print' button.
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Replies:
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Replies:
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Sounds amazing!
Please
Log in to ask a question Write your question here
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Substitute for vinegar
Since I don't use vinegar on Rosh HaSHana can I use wine? If so dry or sweet? -
Replies:
You can substitute it with your favorite vinegar.
-
Second cut brisket
I have a much smaller piece of meat ( about 2.5 pounds). Can I still make this recipe? Do I need to adjust other ingredients and/or cooking time? Thx, MichalReplies:
It should be fine. But you can add some sauce. -
Replies:
Either. Although in the pix it looks like a first cut.
-
Sweet and sour brisket
Does this recipe have to be marinaated 24 hours or it's just saying that u can do it but don't have toReplies:
HI Ruchi, I think that the rule of thumb is to marinate at least overnight. I think it's up to 24 hours. You don't want to overmarinate it.
