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When planning your Passover seder, does brisket come to your mind as easily as it does ours? Brisket is not only “tradition,” it’s also perfect for large holiday get-togethers because it feeds a large crowd with minimum effort. You can make it in advance and it reheats and/or freezes well.
2 large onions, sliced
1 5-lb. (2.3-kg.) brisket, well trimmed
1 tablespoon garlic, minced or 3 cubes Gefen Frozen Garlic
1 teaspoon dried basil
salt
pepper
1 can jellied cranberry sauce
3/4 cup tomato sauce
2 tablespoons Bartenura Balsamic Vinegar
2 tablespoons honey
3/4 cup Alfasi Cabernet Sauvignon or other dry red wine (or water)
Spray a large roasting pan with cooking spray. Spread onion slices in bottom of pan and place brisket on top. Season brisket on all sides with garlic, basil, salt and pepper.
In a medium bowl, combine cranberry sauce, tomato sauce, balsamic vinegar and honey. Mix well. Spread sauce evenly on top and around brisket. Pour wine or water around and underneath brisket. Cover pan tightly with aluminum foil. (Can be prepared up to this point and marinated for 24 hours in the refrigerator.)
Preheat oven to 325°F.
Cook brisket, covered, for about four hours, until fork tender. (Calculate 45 minutes per pound). During the last hour of cooking, loosen foil slightly and baste brisket occasionally.
When done, remove pan from oven and cool completely. Cover and refrigerate overnight.
Remove congealed fat from the surface. Slice brisket thinly across the grain, trimming away excess fat.
Place brisket slices and gravy in a covered casserole and reheat in an oven preheated to 350°F for 25–30 minutes before serving.
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I’be made this before to rave reviews. However, now living i Israel, canned cranberries is not a thing. Would soaking dried cranberries in water work? Or other suggestions for substitutes that are available in Israel?
Substitute for vinegar Since I don’t use vinegar on Rosh HaSHana can I use wine? If so dry or sweet?
Balsamic Vinegar substitute? Can i substitute the Balsamic Vinegar with something else?
You can substitute it with your favorite vinegar.
Second cut brisket I have a much smaller piece of meat ( about 2.5 pounds). Can I still make this recipe? Do I need to adjust other ingredients and/or cooking time?
Thx, Michal
It should be fine. But you can add some sauce.
which cut brisket? is this recipe for a first or second cut brisket?
Either. Although in the pix it looks like a first cut.
Sweet and sour brisket Does this recipe have to be marinaated 24 hours or it’s just saying that u can do it but don’t have to
HI Ruchi,
I think that the rule of thumb is to marinate at least overnight. I think it’s up to 24 hours. You don’t want to overmarinate it.
how can I print out this recipe?
Hi, on the left-hand bar you will see menu options and click on the gray ‘print’ button.
Comes out delicious every time.
AMAZING Made it for the first time and it came out so delicious and perfect
Delish!!! The meat came out so soft and full of flavor!
Sounds amazing!