Recipe by Norene Gilletz

Passover Sweet and Saucy Brisket

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Meat Meat
Easy Easy
10 Servings
Allergens

No Allergens specified

14 Hours
Diets

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.

Ingredients

Main ingredients

  • large onions, sliced

  • 1 5-lb. (2.3-kg.) brisket, well trimmed

  • 1 tablespoon garlic, minced or 3 cubes Gefen Frozen Garlic

  • 1 teaspoon dried basil

  • salt

  • pepper


Wine Pairing

Shiloh Shor Barbera

Directions

Make the Brisket

1.

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.

2.

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.)

3.

Preheat oven to 325°F.

4.

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.

5.

When done, remove pan from oven and cool completely. Cover and refrigerate overnight.

6.

Remove congealed fat from the surface. Slice brisket thinly across the grain, trimming away excess fat.

7.

Place brisket slices and gravy in a covered casserole and reheat in an oven preheated to 350°F for 25–30 minutes before serving.

Notes:

Keeps for three to four days in the refrigerator; reheats well. Freezes well for up to four months. If you enjoyed this recipe you’ll love our list of the best Passover recipes.

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.
Passover Sweet and Saucy Brisket

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Bentzy Jacobson
Bentzy Jacobson
1 year ago
Bentzy Jacobson
Bentzy Jacobson
1 year ago
Marcia Karon
Marcia Karon
1 year ago

I’be made this before to rave reviews. However, now living i Israel, canned cranberries is not a thing. Would soaking dried cranberries in water work? Or other suggestions for substitutes that are available in Israel?

Alizah Hochstead
Alizah Hochstead
4 years ago

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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rachael lavon
rachael lavon
5 years ago

Balsamic Vinegar substitute? Can i substitute the Balsamic Vinegar with something else?

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Raquel
Raquel
Reply to  rachael lavon
5 years ago

You can substitute it with your favorite vinegar.

Michal Cohen
Michal Cohen
5 years ago

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, Michal

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Cnooymow{shman
Cnooymow{shman
Reply to  Michal Cohen
5 years ago

It should be fine. But you can add some sauce.

Deborah Teller
Deborah Teller
5 years ago

which cut brisket? is this recipe for a first or second cut brisket?

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Cnooymow{shman
Cnooymow{shman
Reply to  Deborah Teller
5 years ago

Either. Although in the pix it looks like a first cut.

ruchi
ruchi
7 years ago

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 to

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Cnooymow{shman
Cnooymow{shman
Reply to  ruchi
7 years ago

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.

Ezp
Ezp
3 years ago

how can I print out this recipe?

Raquel
Raquel
Reply to  Ezp
3 years ago

Hi, on the left-hand bar you will see menu options and click on the gray ‘print’ button.

Naomi Sara Macmull
Naomi Sara Macmull
4 years ago

Comes out delicious every time.

Chami Fishman
Chami Fishman
4 years ago

AMAZING Made it for the first time and it came out so delicious and perfect

sarah
sarah
6 years ago

Delish!!! The meat came out so soft and full of flavor!

Chaia Frishman
Chaia Frishman
Reply to  sarah
6 years ago

Sounds amazing!