Jewish Brisket Recipe for Passover | Grandma’s Sweet & Savory Brisket

brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder offers a more affordable option.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides a non-alcoholic option, while white wine can be less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces calories and can be made more affordably.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

Preheat the oven to 325°F (163°C).

Place the brisket into a large casserole dish.

Optionally, brown the brisket in a pan for added flavor.

Add peeled and washed carrots evenly on both sides of the brisket.

Add a large yellow onion to the dish.

Add 3-4 russet potatoes, or 2 if they are larger, or use baby potatoes instead.

Prepare the sauce mixture with kosher Lipton onion soup mix, ketchup, and ginger ale.

Mix the sauce ingredients together and pour over the brisket and vegetables.

Cover the dish with aluminum foil.

Cook in the preheated oven for 4 hours, checking for tenderness.

Let the brisket rest for 15 minutes before slicing.

Cut the brisket into pieces and return it to the sauce to redistribute juices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary