Passover Brisket

Name: Passover Brisket
Prep time: 30 min
Cook time: 4 h
Yield: 9
Ingredients: 1 beef brisket about 3 to 4 pounds, trimmed; 2 tsps sea salt grinder divided; 1 tsp black pepper coarse ground; 3 tbsps oil divided; 3 medium onions thinly sliced; 3 tbsps brown sugar divided; 3 medium carrots cut into 1/2-inch thick slices; 3 celery ribs cut into 1/2-inch thick slices; 1 1/2 cups beef stock or broth; 1 can (14 1/2 oz) petite diced tomatoes undrained; 1/4 cup apple cider vinegar; 1 tbsp garlic powder; 1 tsp thyme leaves; 2 bay leaves

Cooked in a rich, herby stock seasoned with McCormick® Garlic Powder and Black Pepper, this tender brisket is a must-have for any Passover celebration. Not celebrating Passover? This oven brisket recipe is perfect for dinner parties or an extra-special Sunday supper meal... Read More Read Less

30m

PREP TIME

4hr

COOK TIME

399

CALORIES

14

INGREDIENTS

Servings: 9

Ingredients

1 beef brisket, about 3 to 4 pounds, trimmed
2 teaspoons McCormick® Sea Salt Grinder, divided
1 teaspoon McCormick® Coarse Ground Black Pepper
3 tablespoons oil, divided
3 medium onions, thinly sliced
3 tablespoons brown sugar, divided
3 medium carrots, cut into 1/2-inch thick slices
3 celery ribs, cut into 1/2-inch thick slices
1 1/2 cups beef stock or broth
1 can (14 1/2 ounces) petite diced tomatoes, undrained
1/4 cup apple cider vinegar
1 tablespoon McCormick® Garlic Powder
1 teaspoon McCormick® Whole Thyme Leaves
2 McCormick® Bay Leaves

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 325°F. Sprinkle brisket evenly with 1 teaspoon of the salt and pepper. Heat 2 tablespoons of the oil in a large Dutch oven on medium heat. Sear brisket on both sides until browned, about 5 minutes per side. Remove from pan; set aside.
2 Heat remaining oil in Dutch oven on medium heat. Add onion and 1 tablespoon of the brown sugar. Cook 10 minutes, stirring occasionally, until onions are softened. Add carrots and celery. Cook and stir 5 minutes longer. Return brisket to pot, fat-side up, along with vegetables.
3 Mix stock, tomatoes, vinegar, garlic powder, thyme, remaining 2 tablespoons brown sugar and remaining 1 teaspoon salt in medium bowl. Pour over brisket and vegetables. Add bay leaves. Cover. Transfer pot to oven.
4 Cook 3 1/2 to 4 hours or until meat is tender. Transfer meat and vegetables to serving platter. Let meat rest 10 minutes. Slice across the grain into 1/4-inch thick slices. Skim fat from pan juices, if desired. Remove bay leaves. Serve meat and vegetable with pan juices.

Test Kitchen Tip: If you don’t have a Dutch oven pan, prepare meat and vegetables in large skillet as instructed above and then place brisket and vegetables in large roasting pan and cover with foil before placing in the oven.