Passover Brisket

It wouldn't be Passover without homemade brisket. This sweet-and-savory version uses a quick sear and a long, slow bake for a fork-tender holiday dish.

  • Prep Time 20 min
  • Total Time 3 hr 20 min
  • Servings 7

cup packed brown sugar
cloves garlic, finely chopped
cup red wine
cup chili sauce
cup ketchup
tablespoons apple cider vinegar
brisket (3 1/2 lb), trimmed
Salt and pepper
onions, thinly sliced
sprigs fresh thyme

  • 1 Heat oven to 300°F. In small bowl, mix brown sugar, garlic, wine, chili sauce, ketchup and vinegar with whisk until well blended. Set aside.
  • 2 Heat 12-inch skillet over medium-high heat 2 minutes. Pat beef brisket dry with paper towel; season with salt and pepper on each side. Sear beef 2 minutes on one side (beef will develop a dark crust). Turn beef; sear on other side.
  • 3 Place beef in large roasting pan. Cover with sauce, sliced onions and thyme sprigs. Cover with foil; bake 3 hours.
  • 4 Let beef stand 10 minutes. Cut across grain into slices. Serve with cooked onions and pan drippings.