Jewish Brisket Recipe for Passover

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

5 from 12 votes

Jewish Brisket Recipe for Passover

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

Prep Time15

Cook Time3 30

Total Time3 45

Course: Main Course

Cuisine: Jewish

Keyword: grandma's brisket, jewish brisket, passover brisket

Servings: servings

Calories: 438kcal

Author: Courtney

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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