Passover begins Friday, March 30, which means it is also time for brisket! This easy and irresistibly delicious version yields meltingly tender beef in a flavorful, slightly sweet sauce.
If you can’t find Kosher for Passover canned tomatoes, just use an equal amount of halved Roma tomatoes.
1 tbsp olive oil
1 3-lb. beef brisket (leave the fat on — you’ll take it off later)
salt and pepper
2 onions, sliced
4 cloves garlic, chopped
1 24-oz. can whole, peeled tomatoes
1/2 cup brown sugar
Preheat the oven to 325 degrees F.
Heat the oil in a large oven-proof dutch oven or pot over high heat.
Salt and pepper the brisket generously on both sides.
Place the brisket in the pan and brown well on both sides. Transfer to a plate.
Reduce the heat to medium and to the hot pan, add the onions and garlic and cook for 3 to 4 minutes, stirring occasionally. Add the tomatoes and stir well. Let cook for 2 minutes.
Nestle the brisket into the tomato mixture and into the pan, pour enough water (you may also use broth) to cover. Stir well to distribute the seasonings evenly.
Cover pot with the lid and bring the liquid to a boil. Once it boils, remove from the stove and place in the oven.
Simmer in the oven for 3 to 3 1/2 hours, or until very tender.
Once the brisket has cooked, carefully remove it from the sauce, and place on a carving board. Let rest.
Place the remaining sauce over high heat and add the brown sugar. Let boil for about 10 minutes, until it thickens. Season with more salt if necessary.
Cut away any remaining ribbons of fat on the brisket and slice the meat, against the grain. Serve immediately, with the sauce spooned over it.
BrokeAss Gourmet caters to folks who want to live the high life on the cheap, with delicious recipes that are always under $20. Gabi Moskowitz is the blog’s editor in chief and author of The BrokeAss Gourmet Cookbook and Pizza Dough: 100 Delicious Unexpected Recipes.