How To Cook Brisket For Passover 2022 In 6 Easy Steps

Passover 2022 begins on Friday, and those celebrating the Jewish holiday will be in need of traditional holiday-friendly foods as they mark this holy event.

One such festive favorite for Seders is Brisket, and luckily for those who may not be so sure if they have a great recipe for one, we have one that could actually make this the best Pesach Seder meal yet. Here’s how to make a brisket for Passover (via Feed Me Phoebe).

What You Need:

• One 5-pound brisket
• 8 garlic cloves, cut lengthwise into 4 pieces
• Sea salt
• 1 quart beef stock
• 2 Vidalia or sweet onions, thinly sliced
• 1 cup ketchup
• ¼ cup coconut sugar or brown sugar
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• ½ teaspoon dried thyme or rosemary
• 2 bay leaves

How To Make It:

1. Preheat oven to 500 degrees F. While heating the oven, place the brisket on a work surface and trim off fat if ½ inch or thicker, leaving only a ¼ inch layer. Using a paring knife, make vertical cuts in the meat and shove one piece of garlic in each until the entire brisket is stuffed all over.

2. Season both sides and salt and pepper place in a Dutch oven or rimmed baking dish with fat cap facing up and brown it in the over, about 10 minutes per side.

3. Remove the pan from the oven and pour in the beef stock. Reduce heat to 350 degrees, cover the dish with a lid or foil and cook for an additional hour.

4. While cooking again, heat 1 tablespoon of olive oil over medium-low heat in a large skillet. Add the onions and sauté until soft and caramelized, about 30 minutes.

5. Remove the meat from the oven and add the ketchup, sugar, paprika, smoked paprika, cayenne pepper, thyme or rosemary and bay leaves to the pan. Using a fork, whisk everything together with the beef stock. Arrange the onions on top of the meat, cover the pan again with the lid or foil, and return it to the oven for 2-3 hours.

6. After cooking, remove the meat from the oven and transfer to a cutting board. Slice the brisket against the grain into slices. Return the meat to the sauce and serve, or store in the fridge overnight.