THE BRISKET KID
This kid has helped cook the Passover brisket since he was 4-years-old. Now with six years of experience under his belt, he has delivered 15 lbs. of the most tender, delectable brisket by himself! And I couldn’t be more proud of my nephew, bravo Stone!
THE BRISKET KID’S RECIPE SERVES 30 + PEOPLE (as half-portions, we also serve chicken)
- 15 lbs. beef brisket (three 5 lb. briskets)
- 8 medium yellow onions, sliced
SAUCE
- 5 cans tomato sauce 15 oz.
- 4 packets dried onion soup mix (usually 2 to a box)
- 1 1/2 T. ground ginger
- 2 T. garlic powder
- 2 t. ground pepper
- 2 c. Kosher dry red wine
- 1/4 c. wheat-free low-sodium tamari (labeled Kosher for Passover)
Combine all the sauce ingredients in a large bowl. 
Rinse and dry the brisket with paper towels. Season with Kosher salt and fresh ground black pepper. Place brisket under the broiler to get a nice caramelization on both sides.
Arrange the briskets in the baking pans with the fat side up. Then cover the briskets with the sliced onions, ladle sauce over the onions.
Cover tightly with heavy duty aluminum foil. (Tent the foil if necessary to keep the tomato onion mixture from touching the foil, alternatively place a sheet of parchment paper between the foil and the onions). Cook in a 275° – 300° oven for 6 to 8 hours until the brisket is super-tender.
Remove the brisket from the oven and let cool to room temperature, cover and refrigerate overnight.
The next day remove the cold brisket from the sauce. Peel off the fat cap (optional). 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.
Stone recommends our horseradish potato cakes with his brisket!
Cook 5 lbs. skin-on red rose potatoes in salted water until tender. Drain, letting steam escape. Mash with a potato masher. Add olive oil, prepared horseradish, whole-grain mustard, salt, pepper, chopped parsley and chives. Use an ice cream scoop to form individual cakes on a greased baking sheet. Press down on the potato cakes to form medallions. Brush with olive oil and heat under the broiler until the tops are nicely browned.
Reheat the brisket in a 325° oven. (The brisket can be reheated during the seder). To serve, arrange the brisket and sauce on platters, garnish with parsley.
Bon Appetit!
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I think this is the best brisket recipe I’ve seen so far. I’ve been looking for one. I consider myself a pretty good cook but I still don’t know the right answer to this question. For those of us who can’t use alcohol in our cooking, what’s the best thing to substitute the wine with? Would you say vinegar? Chicken stock? Beef stock? Vegetable stock? Water? Some
Combo? Plz any guess or tip would be much appreciated!
Hi Jazmin – beef stock would work.
Happy New Year!
LL
I was worried about not making the brisket like my mother-in-law taught me but your brisket looked so good and the ingredients sounded so favorable. Everyone loved it. The best I’ve ever made. Thank you for sharing your recipe. I will always be making it this way in the future.
Hi Linda – you are so sweet! Thank you for taking the time out of your day to tell me about the brisket! Makes me so happy to hear that you and your family enjoyed it. This Passover was the 14th in a row that we served this brisket. I change the chicken recipe every so often, but the brisket stays. This year we had 39 people, that’s a lot of brisket (and chicken)!
Happy Passover.
LL