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.
Passover has always been one of my favorite Jewish holidays, but in college, I couldn’t always make it back to CT to Aunt Jenn’s. My junior year, I was stuck at school and decided to host a seder of my own. My friend Jamie procured the prayer books and plenty of matzoh. Jillian made her mother’s potatoes. And I provided the brisket.
It felt a little strange to deviate from my aunt’s famous dish, but I managed to fill the buffet table with a respectable, if not, entirely perfect, slab of soft, slow-cooked meat thanks to the goyim influence of Mr. Emeril Lagasse.
I thought this was the perfect opportunity to resurrect my recipe that was once a staple on my old blog, Big Girls Small Kitchen (hard to believe that and my first cookbook were published over 10 years ago!).
If you caught last week’s post, then you know I’m on a bit of a roll with cooking my way through my own archives from a decade ago. This recipe certainly held up, though SIBO Amigos will gawk at the ingredient list—I certainly haven’t used this much onion and garlic in a WHILE!
My husband was also thrilled to see ketchup back in the fridge. I used an organic brand and worried that without the chemicals, it would be missing that je ne sais quoi. But luckily it held up. Because I’m more sensitive to sugar now, I cut back on the added amount. And if I made it again, I might even experiment with eliminating it entirely and seeing what the ketchup does on its own.
The result is the best Passover brisket you will ever eat: moist, perfectly tangy, and sweet with a slight kick. Stuffing the meat with garlic cloves is my favorite part. This was the technique inspired by Emeril. They melt completely away by the end but make the sauce and meat that much more flavorful.
What is the best pan to cook this brisket?
Many of the questions I get about this recipe is what do I put such a large piece of brisket in to cook? Since this recipe is made completely in the oven, it is pretty versatile: just use whatever oven-proof baking dish or pan can accommodate a 5 pound brisket.
In these images, my brisket is slightly smaller, so I used an oval Dutch oven. I have used metal roasting pans or baking dishes, and in a pinch, a 9×13 Pyrex pan. The reason glass isn’t my preferred vehicle is that I once shattered a Pyrex making this exact brisket! If you’re going this route, just make sure that your beef stock isn’t cold straight from the fridge when you pour it into the hot pan. A big difference in temperature could cause the glass to implode. I’ve made a note of this in the instructions!
What if my brisket is bigger than 5 pounds?
If you’re making this Passover brisket for a larger crowd, you don’t necessarily need to double the recipe. So long as your piece of meat still fits within one pan, it will have the same cook time and not need additional stock and seasonings.
If on the other hand you are making TWO 5-pound briskets in two separate baking dishes, you will want to double the recipe.
The brisket should be slice-able but the meat should be tender enough that you don’t need a knife to cut it at the table. The marbling should be easily broken with the side of your fork. If you feel your brisket slices are too tough, have no fear: you can just toss the whole thing back in the oven! The meat is very forgiving.
If you’re looking for more Passover recipes to round out the Seder table, I have plenty of gluten-free desserts in my archives that fit the bill. You can’t go wrong with flourless peanut butter cookies!
Read on for the best Passover brisket recipe! Until next year in Jerusalem…or at least, inside our relative’s house.
With health and hedonism,
Phoebe
The Best Passover Brisket
Ingredients
- 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
- 1/4 teaspoon cayenne
- 1/2 teaspoon dried thyme or rosemary
- 2 bay leaves
Instructions
- Preheat the oven to 500°F.
- Place the brisket on a work surface. If the fat cap is on the thicker side (1/2 inch) trip off a little of the fat, leaving an even 1/4 -inch layer.
- Using a paring knife, make vertical incisions in the meat and shove a piece of garlic into each. Do this until the meat is stuffed with garlic all over. Season both sides with salt and pepper and place the brisket in a large braiser, Dutch oven or rimmed baking dish (preferably metal) starting with the fat cap facing up and brown it in the oven, about 10 minutes per side.
- Remove the pan from the oven, and pour in the beef stock (NOTE: if you are using a pyrex dish, wait a few minutes for the pan to acclimate to room temperature so it does not shatter.). Turn the oven down to 350 degrees, cover the dish with a lid or foil, and cook in the oven for 1 hour.
- In the meantime, heat 1 tablespoon of olive oil over medium-low heat in a large skillet. Add the onions and sauté, stirring every once in a while, until soft and caramelized, about 30 minutes.
- Remove the meat from the oven, and add the ketchup, sugar, paprika, smoked paprika, cayenne, thyme or rosemary, and bay leaves to the pan. Using a fork, whisk everything together with the beef stock. Arrange the caramelized 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. NOTE: if you want to be able to cut the brisket into slices, take it out at 2 hours. If you want it to be falling apart, more along the lines of a pulled brisket, keep it in for the full 3.
- Remove the meat from the oven, and transfer it 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–the brisket can be made a day or two in advance.
Notes
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!
Hi thank you for this..Do you have directions on how to make this in a crockpot..thanks
Vivian
I don’t, sorry! Usually the cuts of brisket I buy are too wide for a crockpot.
What cuts do you buy?
you want a flat cut of brisket. I prefer to trim the fat myself so I can have a thin layer to keep it moist, but not so much that it’s overly fatty (1/3 inch or so).
I made it in the crockpot once. I just cooked it for 2 hours on high then 10 hours on low. Was delicious.. but normally I do it as written and it’s even better. Although I did have to increase the cooking time.. I just tested it until it was tender and falling apart. I think about 5 hours for my 6 lb brisket. It’s truly the best brisket ever.. I wish my grandma and my dad were alive to taste it!
What did you cook it in? Dutch oven or roasting pan?
It depends on how many pounds of brisket I’m making, but either a pyrex baking dish, roasting pan (for largest) or an oval Dutch oven if I’m making a smaller one (like the one pictured).
I’ve made this and love it. I used canned tomato sauce and worcestershire sauce instead of ketchup. Yeah, the je ne sais quoi was je ne sais ou, but with all the onions and garlic I don’t think the ketchup was missed. P.S. I ate the entire thing myself because my BF is a veg.
I really like the way you do things!
Made this tonight and it was a huge hit! I cooked in the broth for only 2 hours (after initial 1 hour roast) and it came out perfect. The sauce never thickened but was still good. Might have been a good idea to cook the broth uncovered while the meat rested, so will try that next time. My friends even asked if we could make Passover (and this brisket) an annual tradition!
hooray!!
Delicious! WOW! I added fresh chopped rosemary to the sauce. Best ever brisket.
yay! so glad you agree!!
How many people would you say this feeds? I’m looking forward to trying this recipe for our first in-person Seder since 2020!
exciting!! 10-12 ppl unless it’s part of a large spread, in which case it might stretch further. General rule of thumb is always 1/2 pound per person of protein at dinner time, but buffet plates usually require more room for lots of different things.
I would love to make your recipe for Passover this year, but I cannot find kosher-for-Passover beef broth or chili sauce. I am presuming you mean a chili sauce similar to Heinz chili sauce and not a Thai chili sauce. Please clarify regarding the type of chili sauce and if you know of a kosher-for-Passover kind (one with a certification mark). The kosher beef broth I normally use contains yeast extract, so they do not produce their beef broth for Passover use. I was thinking of using chicken broth and adding beef marrow bones to generate a beefy stock. Please advise. Thank you.
The beef stock is not that important. you can use chicken stock or water. Not sure where you found the recipe but there is no chili sauce in this version. Just ketchup. I’m not sure which brands are kosher, but I assume it’s an item you can find easily with the label somewhere. Hope you enjoy it!!
Ahhh! The Emeril recipe I saw, based on your reference, has chili sauce. I will use your recipe since most of the ingredients are available to me kosher for Passover. Thank you for the chicken broth tip! I will throw in some beef bones with the chicken broth also. Chag Samayach!
Hi Phoebe! How would you recommend reheating?
covered in 300 degree oven until heated through.
Hi. I’m making it today and I want to freeze it. What is the best way to reheat it? I’m making it as the pulled beef you suggested.
I would love to cook your Passover dish this year, but I cannot get beef broth or chili sauce that is kosher for Passover. I assume you are referring about a chili sauce comparable to Heinz chili sauce and not Thai chili sauce.
there is no chili sauce in this recipe anymore. maybe you found an older version? You can make your own kosher beef stock or use water instead
Hi. I want to freeze it once I make it today. What is the ideal method for reheating it? I’m preparing it as pulled beef, as you advised.
microwave or oven will both work!
Made this brisket for Passover and there was only 5 of us used a 5lb brisket and there was nothing left over. Was so good made it again for Chanukah, served it with latkes and it was once again fantastic. Only difference was this time I made a roux to thicken the sauce It was great. Thank you
This was excellent! Big hit with my family. My son said “we should have this more often!”
I have made this recipe twice now. I follow it as is and it turns out absolutely amazing! The brisket is so tender and flavourful, on its own or served with the jus. Thank you so much for sharing this recipe!
that’s great news – I’m so thrilled!
I would like to cook 2 5lb briskets. Would you suggest I just double the recipe?
correct. you will need two baking dishes / Pyrexes to accommodate so you’ll need double the recipe
What kind of dish do I cook this in? Pyrex is glass. That’s ok?
Or do I need a Dutch oven as your photo shows? What size works for a 5lb brisket?
Do you skim the fat from the broth? Also, when cooking the night before, do you store the meat in the broth or separately?
Store and reheat in the broth. If there’s a lot of grease, yes you can skim it off. I usually trim some of the fat from my brisket so it doesn’t get too bad. I also don’t mind some fat in the sauce though!
Hi Phoebe.
I have a 12 lb brisket, and a 16″ x 13″ enamel double roaster that I bought specifically for this occasion. I’ve never cooked anything so big, but I have 22 ppl coming for the Seder. Do I use the same cooking times?
Thanks so much!
yes – if it fits in one pan, same cooking times should apply unless it is very thick. You will know when it’s tender enough – it should easily slice and not require a knife to eat. Unlike a stovetop steak, brisket is very forgiving, so if you start slicing it and it doesn’t feel tender enough, you can throw it back in the oven for another hour.
This looks great and I’m trying it now and will freeze until the first night of passover. Does the cayenne give it a kick?
no its a very small amount compared to the meat / sauce!
I’m making your recipe for the first time tomorrow! I have a 10 pound flat brisket and it fills up a large 16×13 roasting pan. I’ve never been able to get a brisket to fully cook in 3 hours . . . I noticed someone mentioned she cooked a 6 lb for 6 yours. Do you think I should count on 10 hours after searing on both sides? I want tender, but slices, not shredded. Thank you!
Nope. My guess would be 5 hours max unless it is quite thick. I would still check it at the 3 hour mark if you want the slices to hold together.
It I am making a 2.5 lb brisket do I just halve everything? Can you help me with the cooking time? Would that just be halved as well?
I would honestly make it as written. You will have extra sauce and onions, but no one has ever complained about that! It should still cook in the time specified but check it at the 2 hour mark just in case.
So the spices and broth get whisked with the onions after saute? Then entire mixture on top?
The spices get whisked into the broth. The onions are added to the brisket on top. Just follow the recipe as written 🙂
Wow this really was the best Passover brisket! My whole family proclaimed that it was the best they’d ever had. I had never seared something in the oven in a Dutch oven. It turned out absolutely fork tender and perfect. I thickened the gravy with some cornstarch and it was delicious. 10/10 would recommend this recipe and method. Thank you!
I’m so glad it lived up to the hype!
Is there a way to do this recipe with a flat cut of brisket?
yes – you do use a flat cut. The one pictured is just smaller piece so doesn’t look as large and flat.
Hi, when it is in the oven for browning, is it on BAKE, or ROAST???
after that is it on BAKE or ROAST
these settings are specific to your oven. Most ovens just specify a temperature. Bake is the standard, I believe. It is just a matter of where the heat is coming from.
Perfect!! I had 2 5-pound briskets. I put them both in a large roaster and doubled everything.
100% fantastic recipe! I followed it exactly and it is the best brisket recipe I have ever had! My family was skeptical while I was making it and they were so thrilled with the result and even asked for the recipe! I will definately be making this again and not just for a holiday!! Thank you for sharing this yummyness!!
so glad the fam agrees now!
I would love to make your recipe for Passover this year, but I cannot find kosher-for-Passover beef broth or chili sauce. I am presuming you mean a chili sauce similar to Heinz chili sauce and not a Thai chili sauce. Please clarify regarding the type of chili sauce and if you know of a kosher-for-Passover kind (one with a certification mark). The kosher beef broth I normally use contains yeast extract, so they do not produce their beef broth for Passover use. I was thinking of using chicken broth and adding beef marrow bones to generate a beefy stock. Please advise. Thank you.
Hi, there is no chili sauce in this recipe!