Passover Brisket
Bree Hester
Updated Apr 15, 2011
It wouldn't be Passover without homemade brisket. This sweet-and-savory version uses a quick sear and a long, slow bake for a fork-tender holiday dish.
Passover Brisket
- Prep Time 20 min
- Total 3 hr 20 min
- Servings 7
- Ingredients 10
Ingredients
- 1/4 cup packed brown sugar
- 3 cloves garlic, finely chopped
- 1 cup red wine
- 3/4 cup chili sauce
- 1/4 cup ketchup
- 3 tablespoons apple cider vinegar
- 1 brisket (3 1/2 lb), trimmed
- Salt and pepper
- 3 onions, thinly sliced
- 3 sprigs fresh thyme
Instructions
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Step1Heat oven to 300°F. In small bowl, mix brown sugar, garlic, wine, chili sauce, ketchup and vinegar with whisk until well blended. Set aside.
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Step2Heat 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.
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Step3Place beef in large roasting pan. Cover with sauce, sliced onions and thyme sprigs. Cover with foil; bake 3 hours.
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Step4Let beef stand 10 minutes. Cut across grain into slices. Serve with cooked onions and pan drippings.
Nutrition
Nutrition Facts are not available for this recipe
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