This week when chatting with Matt Swaim on the Sonrise Morning Show, Sacred Heart Radio, the subject of Passover traditions came up. And you know what? Passover can be celebrated by anyone, Christians, Jews, whoever. At our Catholic Church one year we held a Passover dinner and it was meaningful and I might add delicious. Here’s a couple favorite recipes for Brisket – hard to choose which we like better!
EASY AND YUMMY BEEF BRISKET
For every 2-3 pounds beef brisket, use this amount of sauce. Over 3 pounds, double the sauce.
1 beef brisket, trimmed of most but not all of the fat, 2-3 pounds
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, anywhere from 3-5 hours depending upon how tender and “fall apart” you want the brisket to be.
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.
Delicious Passover brisket
Adapted from Zel Schulman’s book Let My People Eat! I love this brisket. I like to make mine in a crockpot.
3 pounds brisket
1 bottle, 12 oz., chili sauce
1/2 cup dark brown sugar, packed or bit more to taste
1 can, 10 oz., beef broth
1 really large onion, sliced
1/4 teaspoon ground cloves
2 bay leaves
Put everything in sprayed crockpot and cook on low 8-10 hours or until tender. Or bake covered, in preheated 325-degree oven for about 50 minutes per pound. Remove bay leaves.