Passover Brisket, Inspired By Libbie Miller Recipe

Name: Passover Brisket, Inspired By Libbie Miller
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds brisket; Canola oil; 2 tablespoons sweet paprika; 2 tablespoons light brown sugar; 2 tablespoons tomato paste; 4 dashes Tabasco sauce; 4 dashes Worcestershire sauce; 2 yellow onions, sliced; 4 garlic cloves, smashed; 1 cup water; 1 bay leaf; 1 tablespoon cider vinegar

Servings: persons

3 1/2 pounds brisket
Canola oil
2 tablespoons sweet paprika
2 tablespoons light brown sugar
2 tablespoons tomato paste
4 dashes Tabasco sauce
4 dashes Worcestershire sauce
2 yellow onions, sliced
4 garlic cloves, smashed
1 cup water
1 bay leaf
1 tablespoon cider vinegar

1
Season the brisket aggressively with salt on all sides. Set a large Dutch oven or pot over high heat, and add just enough canola oil to cover the bottom of the pot. When the oil begins to lightly smoke, add the brisket and let it cook undisturbed until it browns nicely on one side. Flip it and brown the other side. Remove the brisket to a large plate or rimmed baking sheet. Discard the excess oil from the pot, and set the pot aside for a moment. Do not wash the pot.
2
Preheat the oven to 300u00b0 F. In a mixing bowl, add the paprika, brown sugar, tomato paste, Tabasco, and Worcestershire sauce. Mix to form a paste. Cover the outside of the brisket in this paste. Return the brisket to the pot. Scatter the onions and garlic on top of the brisket. Add the water, bay leaf, and cider vinegar. Set the pot over high heat. When the water begins to boil, place a lid on top of the pot and transfer the pot to the oven.
3
Cook the brisket with the lid on for 90 minutes. After 90 minutes, flip the brisket over in the pot and then continue cooking with the lid on for an additional 90 minutes. When the brisket is finished cooking, it should be soft and very tender.
4
Remove the brisket from the oven. Transfer the brisket to a cutting board. Discard the bay leaf. Transfer the remaining contents of the pot (cooked onions and cooking liquid) to a blender, and blend on high until the mixture becomes a smooth puree. Taste this sauce, and adjust the flavor with salt and/or cider vinegar as necessary. Slice the brisket against the grain, pour the pureed sauce over the brisket, and serve.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 pounds brisket, Canola oil, 2 tablespoons sweet paprika, 2 tablespoons light brown sugar, and more.

Yes, Passover Brisket, Inspired By Libbie Miller falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Passover Brisket, Inspired By Libbie Miller

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions