Jewish Brisket Recipe for Passover
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This Jewish 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’s become the Passover Brisket recipe for our entire family. It was a staple that she always had to have at the table and it’s been that way every holiday since, but you we also enjoy it when it’s not the holidays.
This recipe is full of flavor from simple staple ingredients and you’ll love the sweet “gravy” over mashed potatoes or rice. If it’s not Passover, you can also serve this brisket over pasta.
Don’t want to use the oven? Try my Instant Pot Brisket recipe!
Passover Brisket Ingredients
- Brisket: Another great option would be chuck roast, but if the brisket is the same price, go for the brisket!
- Potatoes: You can use whole russet potatoes chopped or baby potatoes.
- Carrots: Use whole carrots chopped or baby carrots.
- Onions: This is one of my favorite parts of the dish, they melt in your mouth! You can even double the amount.
- Onion Soup Mix: For dairy free we recommend using the Kosher Lipton onion soup mix.
- Ketchup: Like it sweeter? Add a little extra, about 1/4 cup more.
- Ginger Ale: No gingerale? Some have also used coca cola or 7 up. I prefer sticking with my grandma’s brisket recipe though!
How to Make Passover Brisket
Preheat the oven to 325 degrees F.
Sear the brisket on both sides in a cast iron pan. Wash and cut all of the potatoes, carrots, and onion.
Place the brisket fat side up in an oven-safe casserole dish. Arrange the cut vegetables around the meat, tucking them in along the sides.
In a bowl, mix together the onion soup mix, ketchup, and ginger ale until well combined.
Pour the sauce evenly over the brisket and vegetables, coating everything well.
Cover the dish tightly with tinfoil. Bake for 3½ to 4 hours, depending on the size of the brisket. For a slightly caramelized top, remove the foil during the last 30 minutes of cooking.
Carefully remove the brisket from the dish.
Trim off the fat, then slice the meat as desired.
Return the sliced brisket to the casserole dish and mix it gently with the vegetables and sauce.
Serve warm with the vegetables and plenty of sauce.
Recipe Tips and notes:
- To reheat, place in a covered dish and warm in the oven at 300 degrees F until heated through.
- This brisket freezes well, but we recommend not freezing the potatoes. Thaw overnight in the fridge before reheating.
- For a sweeter sauce, add a little more ketchup or a bit of brown sugar.
- Letting the brisket rest before slicing helps keep it juicy and tender.Cut your prep time in half by using baby carrots and baby potatoes.
- 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.
more Jewish recipes
Jewish Brisket Recipe for Passover
Ingredients
- 4 lbs brisket
- 3 potatoes cut into large chunks
- 4 carrots peeled and cut into large chunks
- 1 large onion quartered
- 1 package onion soup mix
- 1 cup ketchup use 1 1/4 cup for extra sweet
- 1 can gingerale or 7up, coca cola
Instructions
- Preheat oven to 325 degrees F.
- Sear the brisket on both sides in a cast iron pan.
- Wash the potatoes, carrots, and onions. Peel the carrots (and potatoes if preferred), and then cut into large chunks. Remove the bottom and top of the onion and then cut into quarters.
- Place the seared brisket fat side up into a large oven safe casserole dish and then scatter the potatoes, onion, and carrots around the brisket.
- In a bowl combine the onion soup mix, ketchup, and ginger ale. Pour the mixture over the brisket.
- Cover the casserole dish with tinfoil and bake for 3-4 hours depending on the size. Remove the foil and bake for the last half hour if desired to add more caramelization.
- Carefully remove the casserole dish from the oven using oven mitts. Remove the brisket from the casserole dish and allow to cool for 15 minutes. Next trim off the fat from the top. Slice the brisket as desired and then return to the casserole dish to get it covered in the sauce.
- Serve as desired.
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Nutrition
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I also add 2 cans of cranberry sauce which is delicious