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Mar 28, 2007 09:22 PM

Passover Brisket

read a little story in the ny times about brisket and it reminded me of the recipe i know. they used french onion soup mix and chili sauce (heinz) instead of ketchup.

are there other variations from the og ketchup recipe? that's the only one i know. what does everyone else do? bbq sauce? thai chili sauce? a-1? other sauces?

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  1. This one's really good. I'm not entirely sure that it's kosher for Passover, as I am protestant. But I guess you can figure that out for yourself.

    Jan's Coffee Barbecued Brisket

    3/4 cup vegetable oil
    1 large yellow onion, chopped
    6 cloves garlic, minced
    1 tsp crushed red pepper flakes
    1 Tbsp tomato paste
    7 Tbsp light brown sugar
    5 cups coffee
    1/2 cup apple cider vinegar
    1 28-oz can peeled, chopped tomatoes
    Salt and pepper
    1 four to five pound brisket

    In a medium soup pot, heat 1/4 cup oil over medium heat. Add the onion and
    cook until soft and golden brown, about 7 minutes. Add garlic and cook,
    stirring, until fragrant--about 30 seconds. Stir in the red pepper. Add
    the tomato paste and cook, stirring frequently, for about a minute. Stir
    in the brown sugar, vinegar, coffee, and tomatoes. Bring to a boil, lower
    to a simmer, and simmer 10 minutes. Set aside to cool.

    Preheat oven to 275 degrees fahrenheit. Once it's cool, puree the sauce in
    batches in a blender or food processor until smooth. Bring sauce to a boil
    in the soup pot.

    Season the brisket with salt and pepper. If you have a large enough dutch
    oven, heat the remaining oil in it and brown the brisket on both
    sides. Pour off the remaining oil and fat. Turn the brisket fat side up
    and cover with the boiling sauce. Cover the pan tightly and place it in
    the oven. Bake for three hours, basting frequently. After three hours
    remove the cover and continue to cook until the brisket is glazed and very
    tender, about another 1-1/2 hours. Remove from the pan and set aside to
    rest, covered with foil, for 10 minutes. Slice thinly across the grain and serve.

    Yield: 10--12 servings

    1. Not sure if you're only interested in tomato-type sauces, but if you're open to other suggestions: I just use onions and water/stock/wine, a la the "My mother's brisket" recipe on epicurious--- falling apart tender and delicious every time :) (At most, I add a healthy dose of paprika)

      2 Replies
      1. re: another_adam

        If that's the Gail Zweigenthal (sp?) recipe then I heartily second it. That has got to be the easiest brisket recipe in creation - as long as you don't mind chopping 3 lb. of onions - and tastes out of this world. Nothing but the meat, onions, S&P, paprika, and 1 clove garlic. Who knew that so few ingredients could taste so good? And like most brisket recipes, it gets better as it ages.

        And since it's Passover, make sure you serve some KP kishke with it. The gravy is the perfect accompaniment for that cholesterol bomb.

        1. re: rockycat

          Yes, it's the Zweigenthal recipe-- so incredibly easy!

          (True, it's a lot of onions, but since they get blended up in the end anyway, they don't have to be pretty :) )

      2. The domestic chili sauce is more expensive than the ketchup by the same manufacturer. The only difference is that the tomato seeds were included in the product. An 8 oz. can of tomato sauce would probably yield the same results as would the chili sauce.

        I like the paprika suggestion posted in a previous reply.

        1. I use the recipe from It is a bistro style brisket. Absolutely a pain to make, but worth every bite.

          1. my mom used to do a variation on that- Lipton's onion soup mix & a can of whole berry cranberry sauce, turns out great for that type of method. I often make Emeril's Passover brisket, very good!

            2 Replies
            1. re: pamd

              OMG, i cannot believe anyone else combined these two ingredients. My mom used to use these two plus a jar of Milano 1890 dressing. Then she used it over a whole cut up chicken and baked. I still get the shakes thinking about it. Way too much sodium in that little packet.

              1. re: pamd

                I have done this with chicken simply adding french dressing as well. It is a crowd [pleaser.