Sweet and Savory Brisket

Reproduced from Perfect for Pesach by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Picture by Miriam Pascal.

You can’t have a Pesach cookbook without a great brisket recipe! This amazing brisket is so good, you’ll even love the leftovers — the longer the brisket sits in the cooking liquid, the more flavorful it gets.

  • 3 onions, sliced
  • 8 cloves garlic, crushed
  • 1 teaspoon dried basil
  • 1 tablespoon paprika
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons oil
  • 4lbs brisket (First Cut Brisket, Second Cut Brisket or Whole Brisket)
  • ½ cup apricot jam
  • ½ cup red wine
  • 2 tablespoons lemon juice
  1. Place onion slices into a large roasting pan. Set aside.
  2. In a small bowl, combine garlic, basil, paprika, salt and olive oil to make a paste. Rub mixture all over brisket.
  3. In a large sauté pan, heat 2 tablespoons oil. Sear brisket on both sides, approximately 4 minutes on each side. Place brisket over onions in roasting pan.
  4. In a small bowl, combine jam, wine, and lemon juice. Pour over brisket and onions. Marinate for 1 hour in the refrigerator.
  5. Preheat oven to 325˚F. Roast brisket, covered, for 3 hours.
  6. Cool; slice against the grain and serve.

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