A delicious and easy to make slow roasted Passover brisket.
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Recipe Beth Jacob, Styling Kari Wardrop, Photography Jerry Grawjeski

Recipe Beth Jacob, Styling Kari Wardrop, Photography Jerry Grawjeski

  • Serves 10 to 12Servings

Ingredients

  • 1 (7-pound) beef brisket
  • 4 large yellow onions, diced
  • 3 tablespoons olive oil
  • 1 cup brown sugar
  • 2 cups ketchup
  • 1/4 cup fresh lemon juice
  • 1 cup water
  • Coarse salt and freshly ground pepper, to season

Preparation

In medium sauté pan, over medium-low heat, caramelize onions in olive oil for about 15 minutes or until golden brown. Reserve.

In small bowl, combine brown sugar and ketchup. Lay brisket in an aluminum roasting pan. Season on all sides with salt and pepper, coat with ketchup mixture. Top brisket with caramelized onions. Cover with aluminum foil and refrigerate overnight.

Preheat oven to 325˚F. Add lemon juice and water to bottom of roasting pan. Braise until fork-tender, approximately 5 hours.

Remove from oven and allow brisket to rest in braising liquid until ready to slice. Transfer meat to cutting board. Skim fat from surface of the braising liquid and reserve liquid. Slice brisket against the grain, serve with braising liquid. 

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