Brisket is always a favorite at Passover season. In fact my family would always prepare a roast brisket for the Passover Seder. Here is the recipe my grandma used, my mom used, and now I use.
1 – 6 lb. whole beef brisket
10 cloves garlic, smashed
2 yellow onions (sliced)
4 carrots (sliced)
1-16 oz. can of tomato puree
1-16 oz. can of beef stock
- Preheat oven to 350°F
- Heat a sauté pan on high for 2 minutes and sear the brisket on each side for 3 minutes.
- Place sliced onions and carrots in a large roasting pan and set the brisket on top
- Coat the brisket with the smashed garlic and tomato puree
- Cover pan and slowly cook the brisket for 90 minutes (Cook slowly makes no sense. At what temperature? Do we want to say “90 minutes or until done,” or specify an internal temperature the meat should reach?)
- When meat is done, remove from pan and let sit for 30 minutes
- Slice the meat against the grain in ¼ inch slices and serve with the onions and carrots
- Reduce remaining tomato broth till thick and pour over the meat