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classic Jewish brisket recipe easy Passover brisket
Photo credit Sonya Sanford

Classic Passover Brisket Recipe

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This Jewish American staple is a favorite at every holiday. A classic Passover brisket recipe for your seder.

  • Total Time: 4 hours 45 minutes
  • Yield: Serves 8

Ingredients

Units
  • 2–3 lb brisket, preferably second cut
  • 2 tsp salt, plus more to taste
  • 2–4 Tbsp olive oil
  • 1 large onion, diced
  • 3 stalks of celery, diced
  • 3 carrots, diced
  • 2 garlic cloves
  • 2 Tbsp tomato paste
  • 1 Tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • ½ tsp pepper
  • 1 bottle red wine
  • 1 can cola or root beer
  • 1 (28 oz) can diced or crushed tomatoes
  • 1–2 cups water (liquid should just cover the brisket when cooking)

Instructions

  1. If opting to cook brisket in the oven, preheat to 300°F. (You can also cook this on the stove.)
  2. Rub salt all over brisket, covering both sides.
  3. Heat a few Tbsp olive oil in a large, deep pan, such a Dutch oven, over medium-high heat. Sear brisket on both sides until deep brown and caramelized. Remove brisket from pan and set aside.
  4. Add onions, celery and carrots. Cook for 5-7 minutes and then add garlic. Cook another 3-5 minutes, until very soft.
  5. Add tomato paste, paprika, garlic powder and pepper, and cook for 1-2 minutes. Add wine, cola, canned tomatoes and 1-2 cups water. Bring to a boil.
  6. Place brisket back into liquid and reduce heat to low-medium (or place into the oven).
  7. Cook for 3-4 hours, until brisket is tender. Allow to cool.
  8. Remove brisket from liquid. Either slice the brisket using a sharp knife against the grain or, using two forks, shred brisket.
  9. Meanwhile, take the cooking liquid and place into a blender or food processor. You can also use an immersion blender. Blend until sauce is smooth and sweet.
  10. Place brisket back into liquid and reheat for serving. Serve on top of latkes, on top of burgers as sliders or sandwiches, or in taco shells, if desired.

Notes

Brisket lasts up to one week in an airtight container in the fridge, and up to 3 months in the freezer. To reheat, place brisket in a covered baking dish at 350°F for 45-90 minutes (longer if frozen), or until fully heated through. To reheat in a crockpot, and its sauce/liquid in a crockpot on low for 2-6 hours (longer if frozen), or until heated through.

  • Author: Shannon Sarna
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 30 minutes
  • Category: Entree
  • Method: Slow Cook
  • Cuisine: Holiday

Find it online: https://www.myjewishlearning.com/the-nosher/video-how-to-make-classic-holiday-brisket/