Tradition! The Brisket! Tradition!

Tomato Onion Brisket

It’s been a decade since I cooked my first Passover brisket. I had been tweaking the recipe by adding more red wine, and substituting wheat-free tamari, caramelizing the meat under the broiler, and lowering the cooking temperature. In recent years there are no more changes! If you come to our Passover dinner this is the brisket that you’ll be served. Now it’s tradition! And it’s gooooooooooood!

When I first looked at this recipe years ago, I was skeptical. Garlic powder and ground ginger weren’t esteemed ingredients in my kitchen. And I didn’t remember the last time I used onion soup mix. Was it to make dip in college? But the combination of the brisket from Paulina Meat Market and canned tomato sauce mixture produced, well, a miracle of sorts.


We serve 2 main courses at Passover dinner, the brisket and grilled chicken with orange ginger glaze. For 34 people, I make 3 briskets, each is about 4 1/2 to 5 pounds. We start early in the morning the day before. The brisket is refrigerated overnight, then sliced the next morning, covered, and is ready to reheat for dinner.

Slice 4 large onions.


  • 4 cans tomato sauce 15 oz.
  • 4 packets dried onion soup mix (usually 2 to a box)
  • 1 T. ground ginger
  • 1 T. garlic powder
  • 2 t. ground pepper
  • 2 c. Kosher dry red wine
  • 1/4 c. wheat-free tamari soy sauce

Combine all ingredients in a large bowl. Note that the wine should be one that you would drink, make sure to taste the wine. My experience is that at least 5% of all wine is corked. A corked wine will ruin any dish. Also, if your family does not eat soy products on Passover, substitute 1 T. sea salt, or to taste. More about wheat-free soy sauce can be found here.

Rinse and dry the brisket with paper towels. Rub with Kosher salt and fresh ground black pepper. Place brisket under the broiler to get a nice caramelization on both sides. Then smother the brisket with the sliced onions and tomato sauce mixture. Cover with foil and heat in a 350° oven for 1/2 hour then turn the oven down to 275° and continue to cook for 6 to 7 hours until the brisket is tender. If it is not excruciatingly tender, keep on cooking! You can enjoy the brisket at this point, or if you are cooking for a crowd, you might want to use my method as follows:

Remove the meat from the sauce to cool. Add meat back to the sauce pan, cover and refrigerate overnight.

The next day remove the cold brisket from the sauce and slice against the grain. Arrange meat slices in a baking dish and ladle the sauce and onions back over the meat and between the slices. Getting the sauce between the slices is important! Cover with foil. Now the brisket is ready to reheat later for the party.


Stone was 4 years old.




Stone and his mom, Kristy.

It’s good! Thumbs up! Believe it or not he loves the onions too.
Stone was 6 years old.

Stone is 7 now. He helps me in the kitchen every year.

He can count on his Aunt GeeGee’s (that’s me) brisket for Passover in the years to come!

I look forward to the day he cooks the whole thing by himself!

And my guess is that year is not too far away.


21 thoughts on “Tradition! The Brisket! Tradition!”

  1. What a glorious tradition Lori Lynn. That just may be the most gorgeous brisket I have ever seen. I’m sure it has lots to do with Stone’s supervision:)

    Your blog is looking mighty pretty, thanks for sharing…

  2. Boneless Brisket has been a tradition in my home too, whenever we go to our holiday home as a huge combined family, my mom strives to cook at least one item on every child’s favorite food list. This is always at the top of my brother’s list. My mom marinades her brisket in a concoction of apricot juice, worchestire sauce, soy sauce etc, but man it is divine……I will surely pass this recipe om to her…..

  3. Great tradition!!! I haven’t made brisket in a long time and will have to try this! Bet Stone will be a great cook soon!

  4. Being from Texas I love me some brisket, and I am glad to see it so dressed up for passover! otherwise here in Joisey they boil it, so boring boring- Cute assistant you have!

  5. Thank you for sharing! I hope to build similar traditions with my daughter, who are budding chefs themselves. I have never eaten brisket, but it looks quite tasty. I have however made a corned beef recently, which was great.

  6. Love the year-by-year documentation, L2!
    Your recipe is somewhat similar to Cavemom’s brisket (fortunately, served more often than just when Elijah stops by). It looks gooooooooooood!!!!

  7. wow! onion soup mix in a box! the last time I used that was to make these awesome potatoes, which was probably a recipe on the back of t he box; geesh, maybe 10 yrs ago! Like you, some things are just not allowed in the kitchen! Great looking brisket! Did you use flank?

  8. I tried to print out this recipe (because it looks sooo yummy) and 18 pages later I still had no printed recipe. Is there a way to do this? Thanks, Sam

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