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Passover Brisket

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Bree Hester
Updated Apr 15, 2011
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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
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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

  • Step 
    1
    Heat oven to 300°F. In small bowl, mix brown sugar, garlic, wine, chili sauce, ketchup and vinegar with whisk until well blended. Set aside.
  • Step 
    2
    Heat 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.
  • Step 
    3
    Place beef in large roasting pan. Cover with sauce, sliced onions and thyme sprigs. Cover with foil; bake 3 hours.
  • Step 
    4
    Let 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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