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Passover Brisket (Kosher Barbecue Style)
A sweet‑and‑sour Ashkenazi‑style brisket perfect for the Passover seder. The brisket is first browned in a cold stainless‑steel pan, then braised low and slow with carrots, celery, onions, garlic, tomato paste, wine, broth, ketchup, crushed tomatoes, vinegar, honey, mustard and spices. After a long braise the meat is sliced thin, reheated with its sauce and served with a light salad.
Printable version with shopping checklist
Cost Breakdown
Critical Success Points
- • Brown the brisket in a cold pan to render fat evenly
- • Toast the flour before deglazing to avoid a raw flour taste
- • Braise low and slow for 4 hours at 300°F
- • Cool the sauce to solidify and remove excess fat
- • Slice across the grain for maximum tenderness
Safety Warnings
- • Handle hot pan and boiling liquids with oven mitts
- • Do not consume raw meat; ensure internal temperature reaches at least 145°F
- • Alcohol vapors can ignite; keep flame away from wine when deglazing.
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