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Slow Roasted Brisket for Passover

Slow roasted brisket


Oh gosh, I can’t believe how good this is. The ingredients are common ones, the technique a bit different. Great for Passover or any time  you want a hearty, really easy and tummy-filling entre. Now if all you find in the grocery are large cuts, just ask the butcher to cut one in half for you, like I did at Jungle Jims.

Brisket takes to long, slow cooking times when cooked like this in the oven.  Where is the brisket on the cow? Where the collarbone would be (cows don’t have collar bones) so the brisket carries about 60% of the cow’s weight and that accounts for all the connective tissue/collagen in the brisket. Yes, it’s tough but becomes meltingly tender with just the best flavor after long, slow cooking in the oven.

1 brisket, trimmed of most, but not all, fat – mine was 3#

1 bottle, 12 oz. chili sauce

1 pouch dry onion soup mix

1 can regular Coke, 12 oz.

Preheat oven to 350. Place brisket in pot which is ovenproof with a  lid. Mix sauce, soup and coke together and pour this over brisket. Roast, covered, for 1 hour, then turn temperature down to 250 and roast, covered, for 4-5 hours.  Four Hours gives you a very tender roast that can be sliced easily. Five hours will give you a meltingly tender, fall apart roast. You can skim the fat off the top and slice the meat and serve with the gravy right away or just put the whole thing in the frig after cooling to room temperature. You can leave it in the pan, too. The fat will congeal to the to and you can simply lift it off. Reheat roast and gravy, slice against the grain (that way it won’t be stringy) serve with the gravy and enjoy.


For a 5-7/8# roast, double the gravy ingredients.

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  1. Chef Sarah

    I tried to email you…hope you get this message!
    Chef Sarah

    APRIL 3-4 & 7-11TH
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    and PARSLEY. Lightly tossed in lemon infused olive olive oil

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    Better than Bubbie’s classic matzoh ball soup 6-cup 8-bowl

    Hillel’s other sandwich: smoked salmon with hardboiled egg mimosa, minced red onion, capers and matzoh. 12-

    Forty years in the desert braised short ribs cradled by smashed root vegetable medley. 25-

    Burning bush grilled vegetable “lasagna”: layers 22-
    of perfectly grilled slices of eggplant, zucchini, portobello mushroom, and yellow squash laced with our classic marinara sauce.

    Golden calf veal schnitzel: tender, thin veal loin breaded with matzoh flour then delicately sautéed in olive oil. 23-

    Red Sea gefilte fish cake: 2 whitefish cakes sautéed until golden brown and placed on a bed of sweet pea puree. accompanied by a dijon horseradish glaze 22-

    “Pillar of fire” flourless molten cake with chocolate espresso sauce 7-

    Zabaglione with fresh fruit 7-

    “Choroset”: Baked apples with cinnamon, dates, brown sugar, candied pecans and a sweet wine reduction. 7-

    1. Rita Heikenfeld

      This sounds fabulous. Do you need reservations? Send details and I’ll post the menu.

  2. pat

    What type/ brand of chili sauce do you recommend for the brisket recipe?

    1. Rita Heikenfeld

      Depending upon where you live, the store brand may be good (I like Jungle Jims Cinti house brand) but it’s always a good bet to use a national brand if you haven’t tried the house brand: Heinz and Bennett’s are excellent. They are known as sweet chili sauces, the old fashioned kind before Sriracha, etc. came on the scene.

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