Passover Brisket

Name: Passover Brisket
Prep time: 7 h 10 min
Cook time: 7 h 10 min
Total time: 7 h 10 min
Yield: 8
Cuisine: Jewish
Ingredients: 1 whole Beef Brisket, Trimmed Of All Fat (5 To 8 Pounds); 24 ounces bottle Ketchup Or Chili Sauce (make Sure Its Kosher); 1 package Onion Soup Mix (make Sure Its Kosher)

You can never have too many main course recipes, so give Passover Brisket a try. Watching your figure? This dairy free and fodmap friendly recipe has 461 calories, 50g of protein, and 17g of fat per serving. This recipe serves 8. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up beef brisket, chili sauce, onion soup mix, and a few other things to make it today. This recipe is typical of Jewish cuisine. It will be a hit at your Hanukkah event. From preparation to the plate, this recipe takes approximately 7 hours and 10 minutes.

Instructions

Place trimmed brisket into a large baking pan.

Equipment you will use

Baking Pan

Mix ketchup with onion soup mix.

Ingredients you will need

Dry Onion Soup Mix

Ketchup

Add 1 cup of water or more to make it slightly thin.

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Water

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

Ingredients you will need

Sauce

Meat

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Aluminum Foil

Frying Pan

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

Ingredients you will need

Sauce

Meat

Equipment you will use

Cutting Board