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Passover Brisket

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  • Prep 20 min
  • Total 3 hr 20 min
  • Servings 7
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The perfect balance of sweet and savoury. This brisket is so easy and delicious that you won't want to save it just for Passover.
Created Mar 3, 2012
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Ingredients

  • 1/4 cup (50 mL) packed brown sugar
  • 3 cloves garlic, finely chopped
  • 1 cup (250 mL) red wine
  • 3/4 cup (175 mL) chili sauce
  • 1/4 cup (50 mL) ketchup
  • 3 tbsp (45 mL) apple cider vinegar
  • 1 brisket (3 1/2 lb/1.75 kg), trimmed
  • Salt and pepper
  • 3 onions, thinly sliced
  • 3 sprigs fresh thyme

Steps

  •  
    1
    Heat oven to 300ºF. In small bowl, mix brown sugar, garlic, wine, chili sauce, ketchup and vinegar with whisk until well blended. Set aside.
  •  
    2
    Heat 12-inch skillet over medium-high heat 2 minutes. Pat beef brisket dry with paper towel; season with salt and pepper on each side. Sear beef 2 minutes on one side (beef will develop a dark crust). Turn beef; sear on other side.
  •  
    3
    Place beef in large roasting pan. Cover with sauce, sliced onions and thyme sprigs. Cover with foil; bake 3 hours.
  •  
    4
    Let beef stand 10 minutes. Cut across grain into slices. Serve with cooked onions and pan drippings.

Nutrition Information

No nutrition information available for this recipe
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