This baked brisket recipe with onions and tomatoes is perfect for any Jewish holiday, but it has been at the center of our Passover table for generations. The beef gets stuffed with whole garlic cloves then cooked low and slow in the oven with a topping of caramelized onions. It is truly the best brisket you will ever eat.
When we were in the peak of COVID, we gathered for Seder on zoom. Besides my family, the element I missed most was the Passover brisket, which seemed silly to make for just two people.
My Aunt Jennifer is responsible for most of my formative memories of brisket, and most of my positive experiences with Passover. The highlights of the family meal were always the many chairs added year after year to make up for the new additions to the table; my undefeated record with the afikomen; cousin Holly’s Chocolate Chip Macaroons; and my aunt’s brisket, which we would all be hankering for after two hours of bitter herbs, hard-boiled eggs, and plagues.
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