Friends and family will adore this Passover Brisket, served any time of year. It’s rich in flavor and fork-tender. A blessing.
Passover Brisket

Passover Brisket
Prep time
Cook time
Total time
Adapted from Jamie Geller's Joy of Kosher
Recipe type: Main Course
Cuisine: Kosher
Serves: 8 servings
  • 1 (2 1/2 -pound) beef brisket, thick-cut
  • 1 Tablespoon paprika
  • 1/2 teaspoon basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 medium onions, sliced
  • 2 cloves garlic, peeled, halved
  • 1 1/2 Cups ketchup
  • 1 1/2 Cups dry red wine
  • 1 1/2 Cups water
  1. Preheat oven to 325° F.
  2. Rinse brisket. Place in roasting pan.
  3. Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat.
  4. In a medium bowl, mix ketchup, wine and water. Pour over brisket.
  5. Cover pan tightly with aluminum foil, tenting so that the foil does not touch the meat.
  6. Bake, covered for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done.
  7. Let stand 5 to 10 minutes before slicing diagonally, against the grain.
  8. Serve warm, and pass pan juices in a sauce boat.


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