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Passover Brisket Recipe

Passover Brisket

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (94)

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Average Rating:

Total Reviews: 94

Showing 31-40 of 94

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  • on April 08, 2009

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    Here is one for a smaller brisket too -

    Just sharing a well-traveled passover brisket recipe: I love this version, which cooks slowly in red wine and stock creating its own gravy: http://miocibo.com/2009/04/08/beef-brisket-passover-recipe/

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  • on March 29, 2009

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    So, the recipe calls for "garlic cloves" and says "stuff brisket all over with garlic." For a strictly-by-the-recipe cook like me, the obvious question is how many garlic cloves? I know I can't really stuff it "all over," but since everybody seems to have figured out how to make this recipe taste delicious, can somebody tell me, in Cooking for Dummies language, what I'm supposed to do with the garlic? Thanks!!

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  • on March 01, 2009

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    i have been searching for passover recipes (2009 and noticed this recipe form Emeril. First -he has no clue what a passover recipes it and what ingredients make a PASSOVER recipe KOSHER for Passover. Key word is KOSHER here Emeril.
    Try the Red-Wine Braised Beef Brisket with Horseradish Sauce and Aunt Rifka's Flying Disks! Recipe by Sara Moulton. It is great and is Kosher when using Kosher wine and Chicken soup stock. My guests rave over it
    I have tried his Emeril Essence and it is awful! I find all emeril's recipes I have tried are not as good as the reviews. You always have to edit it.
    JR-

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  • on February 22, 2009

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    Best Brisket I ever had.

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  • on April 20, 2008

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    Best brisket I ever had & I know my brisket said my 78 year old uncle. The rest of my family agreed as did the approx 40 people that attended my friend's communal sedar on the other side of the country. I was skepical but after reading the reviews, I decided to try Emeril's recipe & now the brisket torch has been passed from my mom to me. Thanks Emeril for this awesome recipe.

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  • on April 15, 2008

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    I haven't made this yet as I was looking for recipes for Passover sedar 2008 (this weekend.

    But for those who really care about the foods used for Passover, this recipe calls for chili sauce (as in Heinz or similar style store brand and that contains corn syrup which is not supposed to be eaten during Passover.

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  • on April 12, 2008

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    I have been making this recipe for over 3 years now and not just for Passover - it's perfect for any holiday, anytime you have a big group over or any cold weekend when you want to stay inside. I have never liked brisket in the past until I made this recipe - it's absolutely FANTASTIC!!! This is my husband's and my favorite meal - I know this is Emeril's recipe, but it's becoming one of my signature dishes at home!! I like to make this a meal with garlic mashed potatoes and a steamed green vegetable, like broccoli or asparagus. The leftovers are fantastic the next day in a sandwich. I make this recipe 3-4 times a year.

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  • on April 03, 2008

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    This recipe is delicious. The trickiest part is to locate kosher for passover ketchup and chili sauce. I had used mushroom broth in the past, because I could not find beef broth without msg in it, but now Maneschewitz makes a good one in a can.

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  • on March 16, 2008

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    I tried this recipe for the first time 3 years ago and it has become an annual tradition. We love it!

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  • on November 26, 2007

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    I, too, made this recipe two years ago. Since we also have a diverse family, I first made it for Passover, but am now required to make it every Xmas. I sometimes use more of Emeril's cajun spices and rub it into the meat, and also eliminated the 500 degree part. This is the best recipe ever. I always look at food network for recipes and 9 times out of 10, I select an Emeril recipe. I'm never disappointed!

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