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Passover Brisket
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Juicy brisket can make or break Passover dinner, especially with company over. Go with a sure thing with this recipe to make sure nobody passes over the centerpiece at the table.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
9 pounds brisket
10 cloves garlic
1 quart beef stock (unsalted or low salt)
3 large onions, sliced
3 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons Creole seasoning
1 teaspoon freshly ground black pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup ketchup
1 cup chili sauce
1 cup brown sugar
directions
Heat oven to 500 degrees F.
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 F. Add enough beef stock to casserole to come up 1" 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 2-3 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). Brisket is better if made a day in advance.
added by
03
tools needed
Meat Thermometer: To make sure that the brisket is cooked to the appropriate internal temperature.
Measuring Cups and Spoons: For measuring the various ingredients such as vegetable oil, salt, ketchup, and chili sauce.
Paring Knife: For making small incisions in the brisket to stuff with garlic.
Large Baking Dish or Casserole: To bake the brisket in the oven.
Skillet: For caramelizing the onions before adding them to the brisket.
Tongs: To remove the brisket from the baking dish or casserole and to transfer it to a carving board for slicing.
Carving Board: For slicing the cooked brisket prior to serving.
Foil (or other cover): To cover the brisket during cooking, helping to lock in moisture and flavor.
Strainer or Fine Mesh Sieve: For straining the reserved cooking liquids before pouring them over the sliced brisket.
nutrition data
Nutritional data has not been calculated yet.
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