This oven-roasted Brisket is the perfect main dish for Passover! It’s made with onions, carrots, garlic, and is incredibly simple to make.

Why is Brisket served at Passover?

Though Brisket is a popular cut of meat in the world of BBQ, it was traditionally a cheaper and less desirable cut of meat. Ashkenazi Eastern European farmers gravitated towards it because it was cheaper to serve to a crowd on a holiday, and today it’s a classic comforting food that we still serve during Passover today!

As an Ashkenazi Jew myself, I love brisket! And this one tastes absolutely heavenly. The prep work will barely take you any time, but you’ll be able to taste the love in the finished product.

The Ingredients for making Passover Brisket

• Brisket flat. You can very easily use a whole brisket for this recipe (just roast it for a bit longer), but since brisket isn’t as cheap as it used to be, I like using the flat as it’s a bit cheaper. Since the flat is leaner, you may be worried that it won’t be as tender if it’s leaner, but trust me, all you need to do is treat it right! This is still incredibly juicy and tender.

• Carrots, Onions, and Garlic. This is definitely the kind of recipe that benefits from lots of garlic, so don’t be afraid to add more.
• Tomato Sauce and Coconut Sugar. Brisket is often made with ketchup, but I find that a little overly sweet. I prefer to use a bit of coconut sugar and tomato sauce (I use my nightshade-free version).
• Broth and Red Wine Vinegar. 
• Bay Leaves and Parsley. 
• Olive Oil, Salt, and Pepper.

How to make Oven Roasted Passover Brisket

• Sear the brisket and transfer to a clean surface.
• Saute the carrots, onions, and garlic for 5-6 minutes.
• Add the brisket to the pan and top with coconut sugar, tomato sauce, and parsley. Pour the broth and vinegar into the base of the pan, add the bay leaves and cover the pan.
• Transfer to the oven and roast for 2 hours. Reduce the oven heat to 300 F and roast for another 1 1/2 hours.

• Remove the brisket from the oven and allow to rest before slicing and serving with the side of the vegetables, and top with the cooking juices.

Can you make this recipe without coconut sugar?

You can leave off the coconut sugar if you’d prefer!

How do you make this brisket AIP?

• Omit the black pepper
• Use nightshade-free marinara in place of tomato sauce.

Should you sear your brisket before roasting it?

I highly recommend doing this step. It adds extra color, and help to caramelize the fat for added flavor before you slow roast it in the oven.

What pot do you use to cook this brisket?

Using a large dutch oven is the best option as it conducts the most heat. However, you can also use a large roasting pan if needed.

What do you serve brisket with?

Since this recipe also includes carrots and onions, you can easily serve this as a full meal with a side salad, and some matzo ball soup.

You’ll also like…

• Easy Teriyaki Steak Bites
• Garlic Balsamic Steak Bites & Asparagus
• Balsamic Steak Salad

The Most Amazing Passover Brisket

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★★★★★

5 from 2 reviews

• Author: Michelle
• Total Time: 3 hours 50 minutes
• Yield: 8 servings 1x
• Diet: Kosher

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Ingredients

Units USM Scale 1x2x3x

• 3 lb brisket flat (see notes for whole brisket)
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper
• 2 cups carrots, chopped
• 1 yellow onion, sliced thin
• 4 cloves garlic, minced
• 2 tbsp coconut sugar
• 1/2 cup tomato sauce
• 1 tsp dried parsley
• 1 cup beef broth
• 2 tbsp red wine vinegar
• 3 bay leaves

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Instructions

1. Preheat the oven to 350 F.
2. Trim any excess fat off of the brisket, leaving about 1/4″ of fat.
3. Using a large cast-iron casserole dish, heat over medium heat and add the olive oil. Sear the brisket for 3-4 minutes on each side to lightly brown and generously season. Transfer the brisket to a clean surface.
4. Using the same pan, saute the carrots, onions, and garlic for 5-6 minutes or until lightly softened. Push the vegetables to the edge of the pan, making space for the brisket.
5. Add the brisket to the pan and top with coconut sugar, tomato sauce, and parsley. Pour the broth and vinegar into the base of the pan, add the bay leaves and cover the pan.
6. Transfer to the oven and roast for 2 hours. Reduce the oven heat to 300 F and roast for another 1 1/2 hours.
7. Remove the brisket from the oven and allow to rest before slicing and serving with the side of the vegetables, and topping with the cooking juices.

Notes

If you don’t have a large casserole dish, you can sear the brisket in a pan and roast it in a covered baking dish or roasting pan.

To make this brisket AIP, omit the black pepper and use nightshade-free tomato sauce. 

If using a whole brisket, add 30 minutes to the cook time as needed until the brisket is cooked through.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Category: Main Dishes
• Method: oven
• Cuisine: Ashkenazi

Nutrition

• Serving Size: 1 serving
• Calories: 297
• Fat: 12.4g
• Carbohydrates: 9.5g
• Fiber: 1.6g
• Protein: 37.6g

Keywords: passover brisket