Andrew Zimmern’s Ultimate Passover Brisket Recipe Will Be the Star of Your Seder Table

Brisket is a staple main dish for many Jewish holidays, including Passover. While this cut of beef is fatty, cooking it properly ensures juicy and flavorful meat. Chef and TV personality Andrew Zimmern grew up eating brisket–in fact, he told the Daily Beast in 2017 that “my grandmother made a great brisket and I then in turn made a great brisket.” Keep reading for Zimmern’s Passover brisket recipe, which puts a twist on his grandmother’s version.

What makes Jewish brisket different from BBQ brisket?

Jewish brisket and BBQ brisket are both prepared using the same beef cut. However, the key difference is the cooking methods. BBQ brisket is often seasoned with a dry rub and smoked, while Jewish brisket is braised with aromatics, wine, tomatoes and stock. For centuries, brisket has been a centerpiece for Passover Seder–which largely stems from its affordability.

“Back in the old country (Eastern Europe), this was a really cheap cut of meat because it took forever to cook,” Jake Cohen, chef and author of Jew-ish, said in a Good Morning America interview. “This wasn’t something you could grill. This wasn’t something you can like cook quickly like a steak.” Many families who eat brisket for Passover have their own unique twist: from adding grape jelly for sweetness to Coca-Cola for a rich, caramelized flavor.

Home

Got Leftover Matzo? Here’s How To Use It Up in 3 Delicious Dinners

These matzo recipes are anything but boring.

The common mistake people make when cooking brisket

Deal of the Day

Save 52% and Get Clearer Skin With Medicube Zero Pore Pads 2.0 View Deal

Although braising helps keep in the brisket’s moisture, overcooking will leave you with dry, tough meat. “Most people understand that a lot of these cuts have to be cooked for a long time—low and slow,” Zimmern explained in the Daily Beast interview. “But what happens is that people get nervous and they actually cook the brisket too long.”

The braising time will vary depending on how large your brisket is. However, Zimmer says a good sign that it’s ready is when it’s “not falling apart and when you slice it, you could cut it with a fork, but it’s able to be sliced.” So, use your best cooking judgement to make a mouthwatering brisket that shines at your holiday table.

Food

What Happens if a Braise Boils? Plus, More Tips for Succulent Meat

The aroma of chuck roast, short ribs or whatever meat you fancy braising away for hours never fails to get your taste buds watering. Low and slow is the name of the game for braising, but you might wonder what happens if a braise boils or how to guarantee delicious results every time. Well, I’m […]

Zimmern’s family-favorite Passover brisket recipe

Below, you’ll find Zimmern’s classic brisket recipe–which he riffed from his grandmother’s technique by adding fennel, sweet paprika and vinegar for a more complex flavor. (Check out our guide on how to reheat brisket for tips on warming up any leftovers!)

Braised Brisket

Ingredients:

• 1 tbsp fine sea salt, plus more for seasoning
• 1 tbsp freshly ground pepper
• 2 tbsp dried thyme
• 2 tbsp sweet paprika
• 2 tbsp dried sage
• One 9 to 10-lb whole beef brisket
• ¼ cup grapeseed oil
• 8 medium onions (3 lb), sliced
• 1 tsp black peppercorns
• 3 bay leaves
• 10 garlic cloves, peeled
• 1 cup tomato puree
• 2 cups beef stock
• 1 cup Banyuls vinegar or aged red wine vinegar
• 3 fennel bulbs, each cut through the core into 1½ -inch wedges

Directions:

• Yield: 10 servings

1. In a bowl, whisk together the salt, pepper, thyme, paprika and sage. Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour.
2. Preheat the oven to 300°F. In a large flameproof roasting pan set over 2 burners, heat the oil. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 6 to 7 minutes per side. Transfer the brisket to a large baking sheet.
3. Add the onions and a generous pinch of salt to the roasting pan. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 15 minutes. Add the peppercorns, bay leaf, garlic cloves, tomato puree, stock and vinegar. Bring to a simmer. Return the brisket to the roasting pan, placing it fat side up. Nestle the fennel in the braising liquid around it.
4. Tent the brisket with foil and bake for 6 to 7 hours depending on the size of your brisket, or until very tender. Transfer the brisket to a carving board, tent with foil and let rest for 20 minutes. Skim the fat off the braising liquid and discard the bay leaf. Carve the brisket and transfer to a platter. Serve with the onion gravy pan juices.