Passover Brisket

1. 1

   Place trimmed brisket into a large baking pan.

2. 2

   Mix ketchup with onion soup mix. Add 1 cup of water or more to make it slightly thin.

3. 3

   Pour sauce over the meat, cover pan with foil, and marinate 12 to 24 hours in the fridge.

4. 4

   Place covered pan into a 275-degree oven and walk away for 6 to 8 hours, depending on how large the brisket is. Check tenderness when brisket has been cooking several hours: stick in two forks and pull in opposite directions. Meat should come apart easily.

5. 5

   When meat is done, remove from oven and place on a cutting board. Slice against the grain; don't be disturbed if meat totally falls apart! That means it's good.

6. 6

   Either return the sliced meat to the sauce until serving, or place meat on a platter and spoon sauce over the top.

7. 7

   Serve with a kosher-for-passover noodle kugel!

* Per serving · 4 servings · Values may vary.

No additional tips available.