Passover Brisket

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Not only did I use this recipe for MY first time cooking brisket for Passover, I ALSO used it when cooking brisket for my Temple's 2nd Night Seder and it was an ABSOLUTE hit! Since Passover (in the last month ALONE I have cooked 7 more BRISKETS with promises to cook several more for friends both in and out of my Temple! The ONLY thing I would (and have changed when I prepare it is to use substantially MORE of the "Essence" spice AND once the brisket has chilled prior to my slicing it, I run the juices through my VitaMix to make the gravy smooth. Also, to thicken gravy and to make it "Kosher for Passover" I used potato starch to thicken the gravy...otherwise, a good old fashion Cajun style roux in my cast iron pot does the job just fine!

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Amazingly AWESOME.

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My Mom makes this brisket every year for Passover and it is amazing. Cook it the day before, slice it and let it sit in the sauce overnight. Very easy to make and comes out perfect every time!

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If there were 6 stars I'd give 6. The best! The first and only brisket recipe I will ever use...sorry bubbe...lol...every time my son comes for dinner & I ask him what he wants, it's always the same, "Your brisket" ... Making it again this week for him...Yum!

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Emeril's recipes have never failed me. Made this several years ago and it was the best Easter dinner I ever made, plus I've yet to find a better brisket recipe without using a smoker. Will be making this again for Christmas.

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Don't just make this for Passover, it's outstanding any day of the week. Love this recipe!

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THis is the best brisket. Ever. Having made it for Passover, My fiancee requested it for his birthday in the middle of summer in lieu of barbecue or going out. I cooked a 6 pounder for 5 hours to ensure the tenderest meat. I have tried alot of brisket but this one really compliments the taste and texture of this cut of meat.

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Everyone who I have served this brisket to raves about it! It has become my go to passover recipe. This is also easy to put together and makes the house smell incredible. I leave out the chili sauce.

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It was a big hit at the seder! A couple guests commented it was the best they'd had - restaurant quality. I consider myself inept as a chef, so this was a pleasant departure from normal, ha ha!

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I made an enormous 15 pound brisket a few years ago using this recipe (with a very flavorful beef broth I made myself and added some cooking time accordingly. It was the first time I ever made brisket, and it was amazing. The flavors, the tenderness, it was sooo good. Will try it again this year for Passover.