Passover Brisket

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Cooking, grilling, and smokeing beef is a hobby of mine. Most people have trouble cooking a "good" brisket. This recipe will make the most un-experienced cook look like a pro. This is by far the most flavorful recipe for brisket, that you will ever use. There are different styles and flavors of coarse, but for party's or cookouts, you wont find a better one. If you want to have fun with it later on try putting a tablespoon of udobo sauce in as well. It will add a slight smoking warmth to the meat.

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This was my first brisket. Recipe relatively easy but needs extended care, especially for caramelizing the onions. I'd start that right away, no need to wait until the meat is browned. I did salt the meat and the onions a bit additionally because "I don't know about you, but where I get my onions from, they don't come salted." We strained out the onions from the gravy as a relish and it was max flavor per bite! I'd use more onions next time just to have more relish.

For sticking the garlic in- as someone asked- I chopped the garlic up a bit, made slits as directed and stuffed in the minced garlic. My family historically rubs the meat all over with garlic but that won't work if you're starting it on 500. It'll burn.

I'll definitely make again. I'd be interested to try a non-tomato version, but that's a different style. I can't imagine finding non-corn syrup chilli sauce. I briefly googled and can't find. We're just not that strict, but if you are or are cooking for someone who is, be careful. All other stuff can be kosher for Passover, just make sure to get organic or other non-HFCS ketchup.

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I've been making our Passover a Seder for over 20 years and every year brisket is on the menu. In the past I had two different recipes (one onion based and one like this ketchup and chili and every year my guests say it was great. BUT THIS YEAR - wow. I decided to try this because of the 5 star rating and it was a good decision. Delicious - moist, soft, tasty. Terrific. A little more effort than my other recipes but certainly worth it. Mmmmm good!

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The flavors in this recipe work so amazingly well together and produce a deep, rich sauce and incredibly tender beef. If you're looking for a dish that will make your house smell wonderful and tastes even better, be sure to give this recipe a try. Visit my blog to read my full review: http://wrighttable.blogspot.com.

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The reviewer from Tuscon doesn't seem to understand what "kosher" means. Anyone who keeps kosher knows that you can find wine, chicken broth, and other products in kosher forms. The person writing the recipe does not need to say "kosher wine," "kosher chicken broth," etc. This recipe is in fact almost entirely kosher. It might be tricky to find kosher chili sauce for Passover (Jews who keep kosher also go an extra step at Passover and eat only food products that are kosher for Passover. A couple of the spices might be hard to find, too. But the vast majority of the ingredients are easily available in kosher-for-Passover forms, and reasonable substitutions could be made for the one or two that are not. I have not tried this recipe yet, but I certainly would as a person who keeps kosher.

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Made this for my superbowl party. Wonderful flavors and people were soaking up the sauce with rolls. Everyone was raving and said it was one of hte most delicious dishes they had. Unfortunately for me, it was so good there were no leftovers. The only thing I did differently was brown the meat in a dutch oven on top of the stove instead of in the stove. I also let it sit for 45 min. before I carved it.

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We made this as an experiment - thinking we could never beat our family age-old recipe for brisket. Wow! This recipe FAR exceeded expectations for flavor and texture. This is our new go-to recipe whenever brisket is on the menu. We had to pull ourselves away from nibbling it - straight out of the oven. Thank you Emeril!

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I have made this brisket 3 times and each time it was hit. My husbands family is Jewish and even his grandmother raved about how good it is. Apparently not a kosher dish, so beware. A great recipe for anytime of the year.

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My roommate had been requesting me to cook brisket for about six months... and one day I decided I would just go for it and throw a dinner party for our friends

. I was very nervous...due to my lack of experience... ie, my culinary expertise includes: Pouring cereal into a bowl, an occassional chicken breast on the george foreman, and asian chickenlettuce wraps i made for a pot luck. The Lettuce Wraps and chicken breat are recent developments :

Anyway.. I researched tons and tons of recipes - and asked opinions etc... My boyfriend asked me to make this one... due to all of the good reviews.

I took off the whole day from work to prepare...

To make a long story short... Ten Pounds of Brisket, Twelve People, No left Overs! Everyone Asked for the recipe and comments included:it was seriously (effing good, Send Me the Recipe... I want my mom to make it, Give me this recipe!, I am impressed, Best Brisket I ever had, and when are you making this again?

The recipe was easy to follow, easy to prep, etc... Thanks so much! I recommend this to anyone :

Happy Holidays.

Warning: Your house will probably smell like brisket for a few days...as will you and your clothes... just a quick FYI

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I made this for July 4th - I live in TX so it is hot especially in July and didn't want my husband or I to be a slave to the grill - we did all the prep in the morning and let it could for about 6 hours in the oven and served it with potato salad, hamburger buns and other sides.

I made it low and slow as others recommended - rather than putting on high heat initially, got two-5 lb briskets, I doubled the dry ingredients and it was a hit!!!

We fed 16 adults with NO leftovers.

Literally falling apart and wonderful. We will make this again.