Beef Brisket Recipe Oven Jewish

The Best Passover Brisket Recipe (for any Jewish Holiday!)

WebMar 27, 2023 · This baked brisket recipe with onions and tomatoes is perfect for any Jewish holiday, but it has been at the center of our …

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1. Preheat the oven to 500°F.
2. Place the brisket on a work surface. If the fat cap is on the thicker side (1/2 inch) trip off a little of the fat, leaving an even 1/4 -inch layer.
3. Using a paring knife, make vertical incisions in the meat and shove a piece of garlic into each. Do this until the meat is stuffed with garlic all over. Season both sides with salt and pepper and place the brisket in a large braiser, Dutch oven or rimmed baking dish (preferably metal) starting with the fat cap facing up and brown it in the oven, about 10 minutes per side.
4. Remove the pan from the oven, and pour in the beef stock (NOTE: if you are using a pyrex dish, wait a few minutes for the pan to acclimate to room temperature so it does not shatter.). Turn the oven down to 350 degrees, cover the dish with a lid or foil, and cook in the oven for 1 hour.

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Ultimate Beef Brisket Kosher and Jewish Recipes

WebApr 15, 2017 · Our ultimate beef brisket is juicy, fork-tender, and our favorite brisket recipe of all time. Don't forget the challah to soak up the …

1. Preheat oven to 325 degrees.
2. In a large bowl, combine the entire bottle of ketchup, onion soup mix, brown sugar, and garlic powder. Mix well.
3. Take two very long pieces of heavy duty aluminum foil. The foil should be long enough to completely wrap around and cover the brisket. Place brisket on foil and pour half the mixture over the meat and spread it evenly. Turn brisket over (this will be messy!) and pour the remaining marinade over the brisket.
4. Wrap the foil around the meat as tight as possible, keeping the marinade inside the foil. If necessary, add another piece of aluminum foil. It's a messy job, but well worth it.

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See Also: Beef Recipes, Brisket RecipesShow details