Passover Brisket
By: Leah Rodrigues
Published: March 29, 2012

Passover is only a week away and this brisket should definitely be on the menu.  This cut of meat is perfect for cooking low and slow and the recipe can be made up to a day in advance.  The brisket is studded with garlic cloves and covered with onions while it bakes in the oven.  After a couple of hours, remove the brisket and let is rest for at least 15 minutes before slicing.  Don't forget to turn those delicious pan drippings into a luxurious gravy.  Your juicy brisket is going to be the star at your Passover dinner.
 
Passover Brisket
 
Ingredients:
 
8 pounds brisket - (to 10 lbs)
Garlic cloves to taste
1 quart beef stock (unsalted or low salt)
3 lrg onions sliced
3 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons Emeril"s Original Essence see * Note
1 teaspoon freshly-ground black pepper or to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup ketchup
1 cup chili sauce
1 cup brown sugar
 
Directions:
 








Preheat oven to 500 degrees. Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350 degrees. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.


   
While brisket is cooking, heat a large skillet over medium-high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.


   
Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours.


   
Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.)


   
This recipe yields 8 to 10 servings.


   
Comments: Brisket is better if made a day in advance.

Preheat oven to 500 degrees. Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350 degrees. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.


     
While brisket is cooking, heat a large skillet over medium-high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.


     
Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours.


     
Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.)


     
This recipe yields 8 to 10 servings.


     
Comments: Brisket is better if made a day in advance.