Passover Brisket (Kosher Barbecue Style)
Passover Brisket (Kosher Barbecue Style) is a medium Jewish recipe that serves 8. 500 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 25 min | Cook: 5 hrs 17 min | Total: 6 hrs 2 min
Cost: $28.65 total, $3.58 per serving
Ingredients
- 4 lb Flat cut brisket (first cut) (Trim excess fat if very thick)
- 0.25 cup Light brown sugar (Adds sweet note)
- 2 medium Carrots (Peeled, cut into 1‑inch chunks)
- 5 stalks Celery stalks (Cut into 1‑inch pieces)
- 1 medium Onion (Peeled, sliced thick on mandolin)
- 4 cloves Garlic cloves (Crushed and peeled)
- 4 sprigs Fresh thyme sprigs (Divided, some for braise, some for garnish)
- 1.5 tbsp Tomato paste (Cooked briefly to develop flavor)
- 2 tbsp Potato flour (or all‑purpose flour) (Kosher thickener; toast before deglazing)
- 2 cup Dry red wine (Divided for deglazing and braising)
- 1.5 cup Beef broth (Low‑sodium preferred)
- 0.5 cup Ketchup (Provides sweet tang; can substitute with 1 cup Coca‑Cola for novelty)
- 1 cup Crushed tomatoes (Adds body to sauce)
- 0.25 cup White wine vinegar (Adds acidity)
- 3 Bay leaves (Dried)
- 1 tbsp Paprika (Sweet paprika)
- 1 tsp Cayenne pepper (optional) (Adds heat if desired)
- 2 tbsp Honey (Balances acidity)
- 2 tbsp Dijon mustard (Sharp flavor)
- to taste Kosher salt
- to taste Freshly ground black pepper
Instructions
Prepare the brisket
Trim excess external fat if the piece is very thick, then place the brisket fat‑cap down in a cold stainless‑steel roasting pan.
Time: PT5M
Brown the brisket
Heat the pan over medium‑high heat. Once hot, let the brisket brown for 4‑5 minutes, then flip and brown the other side for another 4‑5 minutes. Remove brisket and set aside on a plate.
Time: PT10M
Temperature: medium‑high
Prep vegetables
While the brisket browns, peel and cut carrots into 1‑inch chunks, slice 4‑5 celery stalks similarly, peel and slice the onion thickly on a mandolin, and crush the garlic cloves.
Time: PT15M
Degrease pan
Pour off all but about 2 Tbsp of rendered fat from the pan (reserve the rest for flavor).
Time: PT2M
Caramelize onions
Add the sliced onion to the pan and cook over medium heat, stirring occasionally, until golden‑brown, about 8‑10 minutes.
Time: PT10M
Temperature: medium
Add carrots, celery and sweetener
Stir in the carrot and celery pieces, then sprinkle the quarter‑cup light brown sugar. Cook 1‑2 minutes until they just begin to color.
Time: PT2M
Temperature: medium
Add garlic and tomato paste
Add the crushed garlic and cook 30 seconds until fragrant, then add 1½ Tbsp tomato paste and cook another 30‑60 seconds.
Time: PT1M
Temperature: medium
Toast flour
Sprinkle 2 Tbsp potato flour (or all‑purpose flour) over the vegetables, stirring to coat. Toast for about 1 minute until the raw flour smell disappears.
Time: PT1M
Temperature: medium
Deglaze with wine
Increase heat to medium‑high and pour in 1½ cups dry red wine, scraping the browned bits from the pan. Let reduce slightly, about 3 minutes.
Time: PT3M
Temperature: medium‑high
Build the braising liquid
Add 1½ cups beef broth, another ½ cup red wine, ½ cup ketchup, 1 cup crushed tomatoes, ¼ cup white wine vinegar, 3‑4 bay leaves, thyme sprigs, 1 Tbsp paprika, optional 1 tsp cayenne, 2 Tbsp honey, and 2 Tbsp Dijon mustard. Stir, season with kosher salt and pepper, and bring to a gentle simmer.
Time: PT5M
Temperature: medium
Braise the brisket
Nestle the browned brisket into the liquid, skin side up. Cover tightly with aluminum foil and place in a pre‑heated 300°F oven for 4 hours, or until the meat is fork‑tender and the sauce has thickened.
Time: PT4H
Temperature: 300°F
Cool and de‑fat (optional but recommended)
If you have time, remove the brisket and sauce, discard bay leaves and thyme sprigs, and refrigerate the sauce for at least 1 hour (overnight is best). The fat will solidify on top and can be easily scraped off.
Time: PT1H
Slice the brisket
Carve the brisket across the grain into very thin slices. This shortens muscle fibers for melt‑in‑your‑mouth texture.
Time: PT10M
Reheat and finish
Place half of the braising liquid in a casserole dish, lay the sliced brisket on top, then pour the remaining sauce over. Cover tightly and bake in a 375°F oven for about 45 minutes until bubbling and heated through.
Time: PT45M
Temperature: 375°F
Serve
Plate generous portions of sliced brisket, spoon extra sauce over, and serve with a light spinach salad or your favorite Passover side.
Time: PT5M
Nutrition Facts
- Calories
- 500
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Kosher, Gluten‑free if potato flour is used, Dairy‑free, Nut‑free
Allergens: wheat (flour), mustard, honey
Ingredient Substitutions
- Instead of Carrots: parsnips
- Instead of Onion: shallot
- Instead of Fresh thyme sprigs: dried thyme
- Instead of Potato flour (or all‑purpose flour): all‑purpose flour
- Instead of Dry red wine: beef broth
- Instead of Beef broth: vegetable broth
- Instead of Ketchup: Coca‑Cola
- Instead of White wine vinegar: apple cider vinegar
- Instead of Honey: maple syrup
- Instead of Dijon mustard: whole grain mustard
Equipment Needed
- Cold stainless‑steel roasting pan (or heavy skillet)
- Tongs
- Chef’s knife
- Cutting board
- Mandolin (or sharp knife) (optional)
- Measuring cups and spoons
- Aluminum foil
- Casserole dish (oven‑safe) for reheating
- Serving platter
Critical Steps — Do Not Skip
- 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
Chef Tips from the Video
- Starting the brisket in a cold pan gives a more uniform brown and renders more fat.
- Use a mandolin for consistent onion thickness, which caramelizes evenly.
- For a nostalgic 1950s twist, replace ketchup with an equal amount of Coca‑Cola.
Troubleshooting
Brisket is still tough after 4 hours
Continue braising, checking every 30 minutes until fork‑tender; ensure oven temperature is accurate.
Sauce is too thin
Uncover the pan for the last 30 minutes to reduce, or stir in a slurry of 1 Tbsp potato flour mixed with cold water.
Sauce is overly salty
Add a splash more beef broth or a teaspoon of sugar/honey to balance.
Excessive fat in sauce
Cool the sauce and skim the solidified fat, or refrigerate as suggested.
Storage
Refrigerator: Store sliced brisket and sauce in separate airtight containers for up to 4 days.
Freezer: Brisket slices freeze well for up to 3 months; sauce freezes up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Refrigerate the braising sauce overnight to solidify fat for easy removal
- The brisket can be fully cooked a day ahead; simply reheat with sauce as directed
- Slice the brisket and store slices flat to prevent them from curling.
Frequently Asked Questions
What is the cultural significance and history of Passover Brisket (Kosher Barbecue Style) in Jewish cuisine?
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.
What are the traditional regional variations of Passover Brisket (Kosher Barbecue Style) within Ashkenazi Jewish cooking?
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.
How is Passover Brisket (Kosher Barbecue Style) authentically served during the Passover seder in Jewish households?
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.
What occasions or celebrations is Passover Brisket (Kosher Barbecue Style) traditionally associated with in Jewish culture?
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.
How does Passover Brisket (Kosher Barbecue Style) fit into the broader Jewish cuisine tradition and holiday meals?
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.
What are the authentic traditional ingredients for Passover Brisket (Kosher Barbecue Style) versus acceptable substitutes for Passover dietary laws?
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.
What are the most common mistakes to avoid when making Passover Brisket (Kosher Barbecue Style) using the cold pan browning technique?
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.
Why does this Passover Brisket (Kosher Barbecue Style) recipe brown the brisket in a cold stainless‑steel pan instead of starting with a hot pan?
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.
How can I make Passover Brisket (Kosher Barbecue Style) ahead of time, and what is the best way to store and reheat it while keeping the sauce silky?
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.
What does the YouTube channel Binging with Babish specialize in, and how does its cooking style influence the presentation of Passover Brisket (Kosher Barbecue Style)?
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.
Last updated: August 25, 2026
