Each year without fail, the day before Passover, I make a call to my mom. Not to wish her a happy Passover. I call for cooking advice and to ask how she managed to accomplish Passover for all of these years. For the past few years, I have been making Passover at home and each year I am more and more appreciative and amazed by the amount of work she puts in to each of the holidays.
This year, like years past, I put in that call. The call where I ask my mom for her Passover brisket recipe. It’s been emailed multiple times, but instead of searching for the email, I get lazy and want to hear her voice, so I call her. I decided to finally put it down somewhere where I know it can be found quickly and easily. This brisket is always amazing. When cooked at a low heat for a long time, the brisket comes out amazingly moist and soft. So full of flavor. This brisket has pulled me from my mostly vegetarian diet several times over the past years. My mom’s brisket is what I craved when I was pregnant with my daughter.
Passover Brisket (recipe from my dear mom, Lili G.)
1 – 6 lb (or so) brisket
2 onions, sliced
1 bunch celery, sliced
6 carrots, peeled and chopped
10 cloves of garlic, smashed
3 cloves garlic, crushed
1 cup ketchup or other kind of tomato based sauce
1/2 cup brown sugar or honey (you could also use some wine or marmalade in place of the sugar or honey)
½ cup chopped fresh parsley
2 sprigs of chopped rosemary and thyme
1 bay leaf
1/4-1/2 cup olive oil
Note: This brisket yields a lot of a gravy. So good!
Combine marinade ingredients
Place brisket over chopped vegetables.
Sprinkle with salt and pepper
Mix marinade in a small mixing bowl.
Pour marinade over brisket and cover with foil. Allow to marinade for at least 4 hours.
If you refrigerate, remove and let it come to room temperature.
Set oven to 275.
Bake overnight – around 6 to 8 hours.
Refrigerate. When cold, remove fat and slice brisket thinly while still cold.
Place brisket slices back in sauce and warm in oven at a low heat.