Passover Brisket (My Friend's Mother's Recipe)
My friend’s mother’s Jewish Brisket is one we all should know how to make. This Passover brisket recipe uses budget friendly pantry items, combined with low-and-slow cooking techniques, transforms this inexpensive cut of meat into a tender, juicy, melt-in-your-mouth experience.
Servings: 2 people
Ingredients
- 1 lb. flat cut brisket trim any excess fat
- 1 cup white wine or more
- 1 large white onion sliced in ½ inch rings
- ¼ cup A-1 steak sauce
- ¼ cup Worcestershire Sauce
- ¼ cup Heinz 57 Steak Sauce
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¼ package Lipton’s dry onion soup mix
- Freshly ground pepper
Instructions
- Spray baking dish with cooking oil. Layer sliced onion on the bottom of the glass baking dish. Add just enough white wine to the bottom of the pan so the onions are slightly submerged. Place the brisket on top of the onions and sprinkle with onion soup mix, onion powder, garlic powder and pepper. Evenly spread A-1, Heinz 57, and Worcestershire sauces on the top of the meat.
- Cover and tightly seal with aluminum foil and bake at 275 °F for 4 – 5 hours. Test the doneness by using a fork. The fork should go in easily and the meat should start to pull apart as you lift it out of the pan.
- Let the brisket rest covered for at least ½ hour before carving. Once the brisket is carved, put back in the gravy and spoon gravy between the slices. Serve right out of the baking dish.
Video
Notes
If you have time Make Ahead: This brisket is best when served the next day, you’ll want to cool it down whole in its juices. The next day, remove the pan from the refrigerator and let it come up to room temp. To reheat: Preheat the oven to 275°. Slice the brisket into thin slices against the grain and place them back in the baking dish, along with the onions. Spoon the sauce in between the slices and cover the pan tightly with aluminum foil. Heat the brisket until it’s warmed through, about 45 to 60 minutes.