3 tablespoons Worcestershire sauce (choose kosher brands for Passover) In a Dutch oven or an oven-safe roasting pan, heat the oil over medium-high heat. Add the brisket and cook for 8 to 10 minutes, until the bottom is deeply browned and caramelized.
Reduce oven temperature to 350 degrees F. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour. While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes.
Most of us are familiar with brisket in its smoked or cured forms: corned beef, pastrami and Texas-style barbecue brisket. But Jewish brisket—a braised version of brisket—can’t be beat. It became a staple at Jewish holidays like Passover, Rosh Hashanah and Hanukkah because it’s a kosher cut of meat that can feed many.
Add 1 tablespoon potato starch per cup of sauce, mixed with 1/4 cup water to create a slurry. Simmer the slurry in the juices for 2 to 3 minutes, until sufficiently thickened. Editor’s Tip: It’s easier to remove the fat from the sauce after it’s cooled. At this step, you can cool down the brisket, vegetables and sauce in the refrigerator overnight.