- Prep Time 0:20
- Cook Time 4:00
- Estimated Cost $16.50
- 6 Comments
Passover begins Friday, which means it is also time for brisket! This easy and irresistibly delicious version yields meltingly tender beef in a flavorful, slightly sweet sauce.
If you can’t find Kosher for Passover canned tomatoes, just use an equal amount of halved Roma tomatoes.
- 1 tbsp olive oil Pantry
- 1 3-lb beef brisket (leave the fat on--you'll take it off later) $13
- salt and pepper Pantry
- 2 onions, sliced $1
- 4 cloves garlic, chopped Pantry
- 1 24-oz. can whole, peeled tomatoes $2.50
- 1/2 cup brown sugar Pantry
Recipe Serves 6
- Preheat the oven to 325 degrees F.
- Heat the oil in a large oven-proof dutch oven or pot over high heat.
- Salt and pepper the brisket generously on bot sides.
- Place the brisket in the pan and brown well on both sides. Transfer to a plate.
- Reduce the heat to medium and to the hot pan, add the onions and garlic and cook for 3-4 minutes, stirring occasionally. Add the tomatoes and stir well. Let cook for 2 minutes.
- Nestle the brisket into the tomato mixture and into the pan, pour enough water (you may also use broth) to cover. Stir well to distribute the seasonings evenly.
- Cover pot with the lid and bring the liquid to a boil. Once it boils, remove from the stove and place in the oven.
- Simmer in the oven for 3-3 1/2 hours, or until very tender.
- Once the brisket has cooked, carefully remove it from the sauce, and place on a carving board. Let rest.
- Place the remaining sauce over high heat and add the brown sugar. Let boil for about 10 minutes, until it thickens. Season with more salt if necessary.
- Cut away any remaining ribbons of fat on the brisket and slice the meat, against the grain. Serve immediately, with the sauce spooned over it.