Passover Brisket

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Probably the most tender brisket even cooked and full of flavor. You can start with a trimmed brisket and still have tender beef. Definately a family favorite

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I make this all the time. It's easy and smells great. With the leftovers I like to shred the meat and reheat it in the juices and put on a hard roll. Yummy beef sandwich.

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I am wondering if the time cooking this is enough for it to be tender?? I've only done this in a slow-cooker.

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Oh la, la, la!!! This supersedes all the briskets recipes ever!! Totally excellent in taste, flavor, aroma, juicy,syrupy and the meat taste buttery because it is very tender. The flavor melts in your mouth. Everyone was so happy and contented. They keep asking for more and ended serving for more. At the end of dinner, I had seen all the smiling faces of my families and friends that I have never seen before. Indeed it is amazing.(rule of thumb, only Del Monte brand Ketchup and Del Monte brand Chili sauce brings out the best when you are cooking this:

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This is the fourth year I've made this brisket. It's hands down the best brisket I've ever made. Every Passover I proudly proclaim 'this is Emeril Lagasse's Passover Brisket', which makes a few jaws drop, and mouths drool. I make sure that I squirrel some away for the days following the holiday.

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I never ever even liked brisket, but this recipe is to die for! Now it's the only one my sister as well!

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Simply the best, did skip brown sugar for health reasons and it was still outstanding. My-in-laws, take note, my-in-laws, ask me to make a brisket for most any gathering!

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Emeril I have been making this receipe for Passover from the time you came out with it. It is always a hit. I have given it to so many of my guests and friends.
I bought a slow cooker do you have any suggestions for me?
Thanks
Bertie Trager

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this brisket was a hit for my family on christmas day. it was my first time making it and i will definitely make it again. I then took the juice from the pan and made a gravy...it made the dish complete!

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Best Tasting Brisket you will make. Have made it for 5 years or so and everyone always raves about it and looks forward to me making it. Thanks, Emeril