Passover Brisket Recipe

Passover Brisket Recipe

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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Grandma Good

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