Grammas, here is a one-pan wonder! This Passover brisket recipe is the tastiest brisket I have ever made. I make it, cool it and slice it ahead of time, which allows me to spend more time with my family. Once it’s time to feast, I reheat it with the vegetables and serve on a beautiful platter to serve at my Passover table.
Passover Brisket from Gramma Good (Serves 10-12)
- (6-7) pound beef brisket (plain brisket not a corned beef brisket)
- (2) tablespoons kosher salt
- (2) teaspoons freshly ground black pepper
- (1) tablespoon minced garlic (4 cloves)
- (1) pound carrots, peeled and cut into 2-inch chunks
- (8) stalks celery, cut into 2-inch stalks
- (6) yellow onions, peeled and sliced
- (2) 28-ounce cans of tomato juice
- (6) fresh or dried bay leaves
- (2) teaspoons of dried oregano
- Preheat your oven to 350 degrees.
- Place the brisket in a heavy roasting pan.
- In a bowl, combine the salt, pepper, garlic and oregano.
- Rub the mixture on the brisket.
- Pile the carrots, celery, onions and bay leaves on the brisket and pour in enough tomato juice to come up ¾ of the way up the meat and vegetables.
- Cover the top of the pan with plastic wrap, then aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
- Bake for 31/2 hours.
- Remove the meat from the pan and keep it warm.
- Place the pan on 2 burners and boil the vegetables and sauce over medium heat for 30 minutes, or until the sauce is thickened.
- Slice the meat across the grain. Serve with the vegetables.
Enjoy and have a wonderful Passover with your family and friends.
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