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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 41-50 of 94

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  • on November 23, 2007

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    The best brisket I have ever tasted. My mom used to make brisket every year for Chanukah until I made this brisket 3 years ago and now I make it every year. Not difficult, but does require time although you do not have to stand over it while it is cooking. I would recommend this recipe to anyone.

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  • on November 03, 2007

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    I have been making this brisket for 3 years now and whenever I serve it I am always asked for the recipe. My friends now serve it for their holiday meals. It is the best with potato latkas at Hanukkah. But yummy anytime.

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  • on September 05, 2007

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    I made this brisket 2 years ago for the first time during the holiday's and my family raved about, so therefore I have been making it every year since!!!! It definatly tastes better the 2nd day. It's fairly easy to make, just time comsuming but definatly worth it!!!!It's a must try for everyone.

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  • on June 26, 2007

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    i have made this recipe for passover,and for several other holidays,everyone raves about it,it has just the right combination of spicyness and flavor,i buy organic meat and cook it very slow,it is a 10!

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  • on May 23, 2007

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    As good as any I've tasted! Easy prep.

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  • on April 21, 2007

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    The flavor was unbelievable. The best brisket I ever made. People couldn't stop talking about it. What a hit!

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  • on April 17, 2007

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    We love this recipe as does everyone I make it for.

    However, I double the ingredients for the sauce when I am making 9-12 lbs. of brisket. I use 2 Buck Chuck instead of beef broth (its cheaper. After everything is cooled down I steam 1# or so of carrots (usually the baby ones and put batches of the carrots and gravy from the brisket in the blender for 20 seconds or so and use that as a gravy. You want it chunky and it tastes amazing.

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  • on April 11, 2007

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    This brisket recipe is not only EASY, but great! I made it last year for Easter and my family loved it so much that my sister made it for Christmas! I'm making it tonight and the leftovers are even better!

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  • on April 04, 2007

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    I made this one year and used Chinese Chili sauce...was way too spicy. This year I made it again for Passover and it was wonderful. I used a Kosher for Passover brisket hot sauce as a substitution. I made it the previous day and then skimmed off the fat and warmed the brisket in the juice. It was incredible. Did not even need a fork. I cooked 12 lbs just like the recipe called for. Thanks for a great meal!!!

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  • on April 03, 2007

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    I did this recipe for passover and this is the first time i have ever made a brisket and it was fantastic. this is such a great recipe. i told my family that the passover dinner has been kicked up a notch thanks to emeril hehehehe. : I highly recomend this recipe to everyone!!!!

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