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Mar 25, 2012 08:13 PM

Would love to try a new brisket recipe for Pesach

I have made brisket in years past using, among others, the recipe in the New York Times Passover Cookbook (Southwestern Blackened and Braised Brisket of Beef). Nothing wrong with anything I've made in the past, but thought I'd ask here for some of your favorite recipes. (Hey, gotcholent . . . got brisket?)

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  1. This is one of my simple go to recipes which I use for brisket or other cuts of beef. Always comes out tender. For a 4 lb brisket use an envelope of onion soup mix (1 oz according to the recipe) 1 can of whole cranberry sauce and 1 cup of dry red wine. Mix it all together and bake it covered for 3 hours or until tender. Nothing complicated, but it's simple and it works. A real plus on Passover.

    3 Replies
    1. re: sharonfl

      Sharonfl...I read your post this morning while searching for some new way to cook the mandatory brisket for tonights seder. Thank you, it was delicious! Coincidentally I have made cranberry chicken for twenty years much the same way (substituting french dressing for the wine) but never thought of using brisket. Happy Pesach to everyone!

      1. re: SIMIHOUND

        Glad to be helpful a year later. Happy Passover!

        1. re: sharonfl

          OH. Is it 2013? :) I didnt look at the date carefully. I hate to be a late poster.

    2. hmm my usual recipe is down for Pesach, as no one hectchers pesadich molasses :(

      10 Replies
      1. re: PotatoPuff

        Sweet and sour brisket. It's my go-to. So easy. Takes ten minutes to prep.

        2 onions, sliced
        1 garlic clove, minced
        1 c. brown sugar
        1 c. vinegar
        1 c. ketchup
        1 c. water
        Salt and pepper.

        1. re: DeisCane

          I never asked about temperature and cooking time on this recipe. I may be making this tonight, so if you can give more details, I'd appreciate it. Also, do you cook it covered or uncovered?

          1. re: queenscook

            I sear it in a dutch oven and then cook it on low covered. In the oven covered also. 300?

            1. re: queenscook

              Takes about three hours for an average size brisket.

              1. re: DeisCane

                I made this for the last days, with a minor change or two. It was really excellent. (Changes: I threw in a half package of mushrooms, sliced, since I had some left over after making a kugel recipe. Also, in a nod to the famous Coke brisket recipe, used some diet Coke instead of water, because I had poured myself a glass, and then never drank it. So rather than just throw it out, I used it in the recipe.) I made it on top of the stove, and left it on for about four hours, on a relatively low light.

                It was really melt-in-your-mouth tender, especially at Shabbos lunch, after being on the blech overnight.

                  1. re: cheesecake17

                    I usually use apple cider vinegar, even during the year.

                    1. re: cheesecake17

                      Yes, like DeisCane, I used apple cider vinegar. However, I didn't have quite enough, so I had to top it off with a bit of white wine vinegar.

                      1. re: queenscook

                        BTW, it's easy to tweak this recipe to add a stamp of personality or address themes in a menu. For example, I once made it with various Asian accompaniments (bok choy, sticky rice) so I worked in about a tablespoon (or more, I don't remember well) of dried ginger (grated fresh would have been better!) and replaced some of the water with orange juice.

              2. You might want to take a look at Stephanie Pierson's recently published book entitled "The Brisket - A Love Story with Recipes." I bought the book last week and it's full of brisket inspiration, for Passover as well as other times of the year.

                Although we don't host a seder, for the past several years my food assignment for our family seder has been the brisket. Last year I used a recipe I adapted from the Balthazar cookbook that was originally for braised short ribs of beef. I think it was the best Passover brisket I've ever made and I plan to use the same recipe this year. You can find the recipe for the short ribs here: It's pretty easy to modify it for brisket. One thing I always do when I make brisket is to thicken the gravy by using my immersion blender to puree the vegetables that have been braising with the meat. I do that after skimming the excess fat from the gravy and after removing the bay leaves. No need to reduce the gravy or add any thickener that way.

                3 Replies
                1. re: CindyJ

                  should I dust the brisket with flour first ?????

                    1. re: scunge

                      Not for a Passover brisket -- and I don't dust the brisket with flour for any other occasion, either.

                  1. My wife told me to ask ......and shes Jewish needless to say she was embarrassed when I told her.Chumitz ????

                    1 Reply
                    1. re: scunge

                      Yes, wheat (or barley, oats, spelt or rye) combined with water becomes chametz unless it is baked within 18 minutes, as kosher for Passover matzos are. This is a simplification of a complex subject, but explains why dusting the brisket with flour is a no-no.