How To Cook Brisket For Passover 2021 In 5 Easy Steps

Passover 2021 begins on Saturday, and while a traditional Seder meal may still look a little bit different due to COVID-19, that doesn’t mean those celebrating the Jewish holiday need to forgo some of the foods that they traditionally consume when marking this holy event.

Whether you’re able to have a small, socially-distanced gathering of close family members, or you’re going it alone for the second year in a row, you’ll still want to enjoy a festive favorite—Brisket. Luckily, if you’re not sure how to make one, we have a recipe for you that could maybe make this the best Pesach Seder meal yet. Here’s how to make a brisket for Passover (via Taste of Home).

What You Need:

• 2 Tablespoons Canola Oil
• 1 Fresh 4-5 Pound Beef Brisket
• 3 Celery Ribs, cut into 1-Inch pieces
• 3 Large Carrots, cut into ¼-inch pieces
• 2 Large Onions, sliced
• 1 Pound Medium-Sized Mushrooms
• ¾ Cup Cold Water
• ¾ Cup Tomato Sauce
• 3 Tablespoons Worcestershire Sauce
• 1 Tablespoon Prepared Horseradish

How To Make It:

1. In a Dutch oven or oven-safe roasting pan, heat oil over medium-high heat. Add the brisket and cook for 8-10 minutes, flip and cook the other side for an additional 8-10 minutes. Remove from the pan and set aside.

2. Add celery, carrots and onions to the pan and cook until crisp-tender, about 4-6 minutes. Add the brisket back to the pan, fat side up, along with the mushrooms, water, tomato sauce, Worcestershire sauce and horseradish.

3. Bring the mixture to a boil, then reduce the heat to a simmer. Cook, covered for 2/12-3 hours until the meat is tender. You can also braise it in the oven at 275 degrees Fahrenheit instead. Turn the brisket halfway through cooking.

4. When the brisket is fully tender, remove beef and vegetables from the pan and set aside. Skim the fat from the pan juices and place them in a small saucepan over medium-high heat. Add 1 tablespoon potato starch per cup of sauce, mixed with ¼ cup water to create a slurry. Simmer for 2-3 minutes, until thickened.

5. When ready to serve, find the grain in the brisket by looking for where fibers run parallel to one another. Cut against the grain, into thin slices. Serve with vegetables and pan sauce.