Passover Brisket

Passover Brisket
Lisa J. Goodman/Getty Images
  • 4 hrs 30 mins
  • Prep: 30 mins,
  • Cook: 4 hrs
  • Yield: Serves 6 to 8

This is the traditional method for making Passover brisket. It doesn't go in the smoker. Use a good Dutch oven to cook this brisket.

What You'll Need

  • 2 tablespoons (30 mL) vegetable oil
  • 6 pounds (2.7 kg) beef
  • brisket
  • 1 onion, chopped
  • 2 cloves crushed garlic
  • 1 1-ounce (30 g) package dry onion soup mix
  • 1 1/2 cups (360 mL) water
  • 1 pound (450 g) dried apricots
  • 1 teaspoon (5 mL) salt
  • 1/2 teaspoon (5 mL) black pepper

How to Make It

1. In a large heavy skillet, heat oil over medium high heat. Season brisket with salt and black pepper. When the oil is hot, brown the beef brisket on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Remove from pot and place onto a large cutting board. Add more vegetable oil to pot if needed.

2. Add onions to the drippings in the skillet. Sauté over medium heat until the onions are beginning to brown.

Stir in garlic, and cook for 1 to 2 more minutes. Remove from pot. De-glaze pan with 1/4 cup (60 mL) of water. Scrape down the sides, let bubble for 1 to 2 minutes. Add brisket back into pot along with sauteed onions and garlic.

3. Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour remaining water around outside of brisket, not on top, to cover the sides of brisket. Use more if necessary. Cover pot.

4. Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another 1 1/2 hours. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.