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Sunday Suppers with Lunchbox Love–Savory Passover Brisket

I don’t know about you, but other than being with family and friends, the thing that makes the holidays special for my siblings and I, is the food my mom cooks year after year.  A delicious braised and slow cooked brisket is the main dish we look forward to and can always count on for our Passover Seder.  Try this recipe for you next Sunday Supper with your family!


5-7 lb brisket
Extra virgin olive oil
4 onions, diced
5 carrots, carrots, peeled & sliced into 1-inch pieces
5 celery stalks, peeled and sliced into 1-inch pieces
10 sprigs thyme
2 sprigs rosemary
2 bay leaves
8 cloves garlic
1 qt beef broth
Kosher salt
Black pepper
Potato starch (optional)
Fresh chopped parsley (optional, for garnish)

You Will Also Need:

Large heavy roasting pan (not aluminum or disposable)
aluminum foil

Total Time:6-8 Hours


Preheat oven to 300 degrees F. Rinse the brisket and pat dry. Rub both sides of the meat with black pepper and kosher salt.

Heat roasting pan over a medium flame on the stovetop. Drizzle a few tablespoons of olive oil into the pan. Brown the brisket on both sides—it will take about 4 minutes per side.

Remove brisket from the pan. Drizzle a little more olive oil in the pan and add the diced onions, carrot slices and celery chunks. Sauté the vegetables for a few minutes, scraping up the brown bits on the bottom of the pan with your spatula.

When onion is translucent and carrot slices are slightly caramelized, scoop them out of the pan and place in a bowl.

Pour beef broth into the bottom of your pan until covered. Scrape up any remaining brown bits on the bottom of the pan as the broth heats up.

When broth is hot, add half your vegetables back into the pan spread out across the bottom. Place your brisket back into the pan, fatty side facing up. Place garlic cloves on top of the meat, evenly spaced. Add the remaining veggies to the pan, spreading them on top of the brisket to cover. Place herbs on top of the brisket and in the broth, evenly dispersed.

​Pour more beef broth into the pan until it goes halfway up the sides of your brisket. Cover roasting pan tightly with foil and place in the oven.

Let it roast undisturbed for 5 to 7 hours. It will take about 1 hour per pound of meat (leaner cuts of meat may take longer—test for doneness). Brisket is ready when it flakes tenderly. You can let it cook even longer for a soft, shredded texture (my favorite!).

Remove brisket from the pan and let it rest on the cutting board for 20-30 minutes before slicing. Strain pan drippings from the roasting pan into a saucepan and allow to cool. Skim fat from the surface of the pan drippings…then reheat the remaining liquid until hot (not boiling). Thicken with the potato starch to make gravy. You can alternately blend the softened vegetables into the gravy to thicken it.

Serve topped with pan juices or thickened gravy, along with the softened veggies if you have reserved them. Garnish with fresh chopped parsley, if desired.

Let us know what you think!

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