Passover Brisket (Kosher Barbecue Style) is a modern take on the traditional Ashkenazi brisket served at the Passover seder, blending sweet‑sour flavors with kosher barbecue techniques. Historically, brisket has been a staple for Jewish holiday meals because the cut is affordable and becomes tender when slow‑braised, symbolizing comfort and celebration during Passover.

In Eastern European Ashkenazi tradition, brisket is often flavored with onions, carrots, and a hint of sweet fruit preserves, while Sephardic Jews might add dried fruits and spices like cumin. The Passover Brisket (Kosher Barbecue Style) on Binging with Babish adds tomato paste, ketchup, and mustard, reflecting an American‑Jewish barbecue influence that is not typical in classic Eastern European versions.

Traditionally, the sliced brisket is plated on a large serving platter, topped with its rich braising sauce, and accompanied by a simple green salad or chopped herbs to add freshness. It is served alongside other Passover staples such as matzah, gefilte fish, and vegetable dishes, allowing the brisket to be the centerpiece of the festive meal.

While brisket is most closely tied to the Passover seder, it is also popular at other holiday gatherings like Rosh Hashanah and Shabbat dinners because its slow‑cooked tenderness suits festive meals. The Kosher Barbecue Style version has become a contemporary favorite for family reunions and community potlucks during the spring season.

Passover Brisket (Kosher Barbecue Style) exemplifies the Jewish culinary principle of transforming humble cuts into celebratory dishes through slow braising, a technique used for many holiday meats. Its sweet‑sour profile mirrors the balance of flavors found in other Jewish dishes, reinforcing the tradition of making holiday meals both comforting and memorable.

Traditional ingredients include a flat‑cut first‑cut brisket, carrots, celery, onions, garlic, tomato paste, kosher wine, and chicken broth, all certified kosher for Passover. Acceptable substitutes for Passover include using grape juice instead of wine, vegetable broth made without chametz, and a kosher‑for‑Passover ketchup that contains no prohibited sweeteners.

A frequent error is heating the pan before adding the meat, which can cause the brisket to stick and develop uneven browning. Another mistake is overcrowding the pan, which steams the meat instead of searing it; browning the brisket in batches ensures a deep, caramelized crust that enhances flavor.

Browning in a cold pan allows the fat to render slowly, preventing the meat from scorching and promoting an even, golden crust. This technique also reduces the risk of burning the tomato‑based sauce ingredients that are added later, preserving the sweet‑sour balance of the dish.

Cool the brisket and sauce completely, then refrigerate in an airtight container for up to three days or freeze for up to two months. To reheat, gently warm the sliced brisket in a saucepan over low heat, adding a splash of broth or water to revive the sauce’s sheen, and stir until the mixture is smooth and heated through.

Binging with Babish specializes in recreating iconic dishes from movies, TV shows, and popular culture while teaching fundamental cooking techniques. The channel’s clear, step‑by‑step narration and emphasis on visual clarity shape the Passover Brisket (Kosher Barbecue Style) recipe, making the complex braising process approachable for home cooks.