Favorite Brisket Recipe, In Time for Passover

I used to be a brisket purist and saute a couple of pounds of onions and brown the meat while making a big mess of my kitchen. Now, here’s what I do and the result is just as good as the messy and laborious method:
-line a 9X13 pyrex dish with tin foil. Use enough foil so that it can be tented above the dish. A 6 inch tent will do. Place the brisket on the bottom of the pan, on top of the foil.
-shmear a generous amount of ketchup all over the brisket
-add 2 cut up onions and 2 cloves of garlic (or more of each–you really can’t add too much onion or garlic) on top of the brisket
-add water to the bottom of the dish so that it covers about 1/2 way up the depth of the brisket. You can add some left over coffee for extra flavor. I have heard of some people adding coca cola to their brisket.
-tent the foil above–you are essentially steam baking the brisket
-bake in 350 oven for 2-3 hours. Check every hour to be sure there is enough liquid. The liquid will be your gravy so you need enough.
-When done, remove from the oven and cool. Cut in thin slices against the grain and put into a clean baking dish (one that you can serve from would be nice) along with all of the juices. Refridgerate or freeze. The day you are going to serve it, bake for another couple of hours at 350. Be sure to taste the sauce to see if you need salt, pepper or other spices that you like.


Jane Moritz

Challah Connection


  1. Arthur K. Said,

    March 28, 2012 @ 8:17 am

    Oy, too much work ..lol. in a dutch oven slice up 2 or 3 garlic cloves and saute in a drop of oil, add 3 or 4 sliced onions. Put the brisket on top add a little salt and pepper, cover it set the stove on low and leave it going while you do whatever you have to do …lol (3-4 hours, you can,t over cook it. If you want a richer gravy add a beef bullion cube.

  2. Jane Moritz Said,

    April 3, 2012 @ 8:52 am

    Readers and friends, please forgive me! I mistakenly omitted a key ingredient for the brisket: a packet of onion soup mix (one packet for up to a 4-5 lb brisket). I know that finding kosher for passover onion soup mix may not be easy for many of you. Lipton onion soup mix, or other, will do.

  3. Shirley Said,

    April 3, 2012 @ 8:53 am

    Dear Jane:
    My Mother (of blessed memory) ALWAYS used a kosher packet of onion soup mix with her brisket. I believe it was Goodman’s. I don’t know if it’s still on the market. I still couldn’t make it without it but I’ve “converted” to Reform & use Lipton’s. Have a Happy, Successful, Healthy Passover!
    P.S. I used to be on the editorial staff of COOK’S Magazine & some day I’d love to share with you the hilarious errors I made…they always bring a guffaw or two. Love, Shirley

  4. Susan Said,

    April 3, 2012 @ 8:58 am

    LIEBER’s makes a kosher for passover onion soup mix that comes in a cannister and is not sold in envelopes “pre-measured” i guess one could measure how many spoons come in the envelope and then measure the same amount based on the needed recipes. – this is also made without MSG which is an added plus to those who suffer from msg reactions. i know that most of the stores that carry passover items carry it (it is also available all year round) happy passover to all

  5. Carole Said,

    April 3, 2012 @ 11:12 am

    Lipton soup now has a kosher for passover onion soup mix. Not sure it is available around here–got mine in Brooklyn!!

  6. Laurie Press Said,

    April 3, 2012 @ 2:12 pm

    Hi, Jane,

    Here’s another recipe for brisket – all my family uses it…but I don’t have measurements:

    1 whole brisket, sear at 450 degrees for about 45 minutes…lower to 335-350.
    Drained sauerkraut – put on top – I use one to two large cans or jars
    Put raisins (amount is your choice) all over it
    Sprinkle brown sugar over all of this
    Again, sprinkle lemon juice over all of it
    Pour one to two bottles of ketchup over the whole thing.

    Bake for about 3-4 hours – it should be very soft.

    I promise you will love this one! My son-in-law even used it on his truck restaurant in California!

    Laurie Press

  7. Laurie Press Said,

    April 3, 2012 @ 2:12 pm

    One more thing – cover while it is cooking with aluminum – last few minutes uncovered.

  8. Alicia Said,

    April 3, 2012 @ 3:06 pm

    I have seen both Manischewitz (under the Goodman’s label) and Osem make Parve for passover onion soup mixes I see them in here Los Angeles grocery stores everywhere.
    Here is a link you can send out for making your own dry onion soup mix.

  9. Lynn Cun Said,

    August 13, 2013 @ 9:27 am

    The onion plant has a fan of hollow, bluish-green leaves and the bulb at the base of the plant begins to swell when a certain day-length is reached. In the autumn the foliage dies down and the outer layers of the bulb become dry and brittle. The crop is harvested and dried and the onions are ready for use or storage. The crop is prone to attack by a number of pests and diseases, particularly the onion fly, the onion eelworm and various fungi that cause rotting. Some varieties of A. cepa such as shallots and potato onions produce multiple bulbs…^’:

    My very own blog site

Leave a Comment