This Passover Brisket is perfect for the Jewish holiday, especially Passover. Our grandma’s brisket recipe uses ketchup, onion soup mix, and ginger ale.
Every Jewish holiday my grandma would make “grandma’s brisket”. It was a staple that she always had to have at the table and it’s been that way every holiday since.
This recipe is full of flavor from simple staple ingredients and you’ll love the sweet “gravy” over mashed potatoes, pasta or rice.
Passover brisket ingredients:
- Brisket
- Potatoes
- Carrots
- Onions
- Onion Soup Mix
- Ketchup
- Ginger ale
Step-by-step instructions:
For the full ingredient amount and full instructions on how to make Passover Brisket see the recipe card below.
- Preheat the oven to 325 degrees F.
- Wash and cut all of the potatoes, carrots, and onion.
- Place the cut vegetables into an oven safe casserole dish and then place the brisket fat side up on the vegetables.
- In a bowl, combine the onion soup mix, ketchup, and ginger ale. Pour over the brisket and vegetables.
- Cover the casserole dish with tinfoil and bake for 3 to 3 and 1/2 hours. Remove the foil and bake for the last half hour if desired.
- Carefully remove the casserole dish from the oven. Remove the brisket from the casserole dish and trim off the fat from the top. Cut up the brisket as desired and then return to the casserole dish to get it covered in the sauce.
- Serve as desired.
Recipe Tips:
- Cut your prep time in half by using baby carrots and baby potatoes.
- If you’re making a much larger brisket double the ginger ale, ketchup, and onion soup mix. Also make sure to use a larger casserole dish to fit it all.
- Remember to use Kosher onion soup mix, it’s dairy free.
- Add more vegetables if you’d like! We sometimes add celery as well.
Storage and reheating tips
- Refrigerate: Store any leftovers in an air-tight container in the refrigerator and enjoy within 3-4 days.
- Reheat: To reheat you can use your oven or air fryer at 375 degrees F for about 15 minutes, oven at 400 degrees F for 15 minutes or microwave for 3-5 minutes.
How to serve
This brisket recipe is best served with rice, pasta, potato latkes, or mashed potatoes.
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Passover Brisket
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Print Pin Recipe 🖤 SaveIngredients
- 1 1/2 lbs Brisket
- 3 red Potatoes
- 1 bag Baby Carrots
- 1 small Onion
- 1 package Onion Soup Mix
- 1 cup Ketchup
- 1 can Ginger ale
Instructions
- Preheat oven to 325 degrees F.
- Wash the potatoes and onions. Chop the potatoes and onions into large chunks.
- Place the potatoes, onion, and baby carrots into an oven safe casserole dish and then place brisket with the fat side up on the vegetables.
- In a medium sized bowl combine the onion soup mix, ketchup, and ginger ale. Pour over the brisket and vegetables.
- Cover the casserole dish with tinfoil and bake for 3 to 3 and 1/2 hours. Remove the foil and bake for the last half hour if desired.
- Carefully remove the casserole dish from the oven. Remove the brisket from the casserole dish and trim off the fat from the top. Cut up the brisket as desired and then return to the casserole dish to get it covered in the sauce.
- Serve as desired.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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I also add 2 cans of cranberry sauce which is delicious