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    You are here: Home / Recipes / Jewish Recipes / Jewish Brisket for Passover

    Jewish Brisket for Passover

    BY: Courtney PUBLISHED: Nov 28, 2021 Leave a Comment UPDATED ON: Sep 23, 2022

    This post may contain affiliate links. Please see my disclosure policy for more information.
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    JUMP TO RECIPE
    grandma's brisket pinterest image

    This Passover Brisket is perfect for the Jewish holiday, especially Passover. Our grandma’s brisket recipe uses ketchup, onion soup mix, and ginger ale.

    passover brisket with carrots and potatoes over white rice on black plate with navy blue napkin underneath

    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.

    1. Preheat the oven to 325 degrees F.
    2. Wash and cut all of the potatoes, carrots, and onion.
    3. Place the cut vegetables into an oven safe casserole dish and then place the brisket fat side up on the vegetables.
    4. In a bowl, combine the onion soup mix, ketchup, and ginger ale. Pour over the brisket and vegetables.
    5. 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.
    6. 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.
    7. Serve as desired.
    brisket over carrots and potatoes in a white casserole dish
    ketchup gingerale and onion soup mixture poured over top brisket over carrots and potatoes in a white casserole dish
    white casserole dish covered with tinfoil
    whole cooked brisket with carrots and potatoes in a casserole dish

    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.
    grandma's brisket with carrots and potatoes over white rice on black plate with navy blue napkin underneath

    How to serve

    This brisket recipe is best served with rice, pasta, potato latkes, or mashed potatoes.

    sweet brisket with carrots and potatoes over white rice on black plate with navy blue napkin underneath

    more Jewish recipes

    • Potato Latkes
    • Matzo Meal Recipe
    • Vegetarian Matzo Ball Soup
    • Challah French Toast
    • Jewish Apple Cake
    passover brisket with carrots and potatoes over white rice on black plate with navy blue napkin underneath

    Passover Brisket

    This Passover Brisket is perfect for the Jewish holiday. Our grandma's brisket recipe uses ketchup, onion soup mix, and ginger ale.
    5 from 7 votes

    click the stars to rate this recipe

    Print Pin Recipe
    Course: Main Course
    Cuisine: Jewish
    Keyword: grandma’s brisket, jewish brisket, passover brisket
    Prep Time: 15 minutes
    Cook Time: 3 hours 30 minutes
    Total Time: 3 hours 45 minutes
    Servings: 4 servings
    Calories: 421kcal
    Author: Courtney

    Ingredients

    • 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
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    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

    Calories: 421kcal | Carbohydrates: 37g | Protein: 37g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 105mg | Sodium: 1832mg | Potassium: 880mg | Fiber: 1g | Sugar: 25g | Vitamin A: 345IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 4mg

    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.

    nutrition disclaimer
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    More Jewish Recipes

    • Hanukkah Gelt
    • Matzo Brei
    • Honey Cake (Rosh Hashanah)
    • Instant Pot Brisket

    POSTED IN: Beef Dairy Free Recipes Jewish Recipes Main Course Recipes

    About Courtney

    Family, Food, and Photography are Courtney's passions and you'll see all of that on this blog. She is happily married to her husband Chris and together they have two amazing kiddos!

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