PASSOVER BRISKET RECIPE RECIPES
COUSIN DAVID'S SLOW COOKER BRISKET RECIPE | ALLRECIPES
This is a family recipe passed along by my late cousin David. It is so simple...just four ingredients thrown in the slow cooker! Not only is it great to come home to a hot delicious meal...your home will smell wonderful too! It is great with the extra gravy spooned over egg noodles or mashed potatoes.
Provided by DRUMNWRITE
Categories Roasts
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place the beef brisket into a slow cooker. In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket. Cover, and cook on the Low setting for 8 to 10 hours. Slice the brisket against the grain, and pour the gravy over the slices.
Nutrition Facts : Calories 605.9 calories, CarbohydrateContent 9.4 g, CholesterolContent 138.2 mg, FatContent 46.6 g, FiberContent 0.8 g, ProteinContent 35.6 g, SaturatedFatContent 18.2 g, SodiumContent 923.2 mg, SugarContent 2.4 g
INSTANT POT BRISKET RECIPE | EATINGWELL
Your Instant Pot is the perfect appliance to turn to if you want tender, juicy beef brisket done quickly. Here, we cut the brisket in half so it can fit inside the pot. After it's seared, it's cooked with plenty of onions that add body once blended into the flavorful, rich sauce. If you are making this brisket for Passover, look for products (like ketchup) that are labeled "Kosher for Passover."
Provided by Adam Hickman
Categories Healthy Beef Brisket Recipes
Total Time 2 hours 45 minutes
Number Of Ingredients 10
Steps:
- Sprinkle brisket all over with salt, pepper and paprika. Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting; add oil to the cooker and allow to preheat for 2 to 3 minutes. Add 1 brisket piece; cook until well browned, about 7 minutes per side. Remove from the cooker; repeat the process with the remaining brisket piece. Add onions and garlic to the cooker; cook, stirring occasionally, until starting to brown, about 4 minutes. Add broth, ketchup and tomato paste, scraping the bottom of the cooker pot to loosen browned bits. Return the brisket to the cooker. Press Cancel.
- Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 60 minutes. (It will take 10 to 12 minutes for the cooker to come up to pressure before cooking begins.) When cooking is complete, let the pressure release naturally for 10 minutes. Before removing the lid from the cooker, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 2 to 3 minutes).
- Remove the brisket to a cutting board; let rest for 10 minutes. Meanwhile, blend the onion mixture in the cooker with an immersion blender until very smooth, about 30 seconds.
- Remove and discard the fat cap from the brisket. Slice the brisket against the grain; return the slices to the sauce in the cooker. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 3 minutes. (It will take 10 to 12 minutes for the cooker to come up to pressure before cooking begins.) When cooking is complete, let the pressure release naturally for 10 minutes. Before removing the lid from the cooker, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Arrange the brisket slices on a platter; spoon the onion sauce over the brisket and serve.
Nutrition Facts : Calories 203.2 calories, CarbohydrateContent 5.1 g, CholesterolContent 84 mg, FatContent 6.9 g, FiberContent 0.6 g, ProteinContent 28.8 g, SaturatedFatContent 2.4 g, SodiumContent 442.9 mg, SugarContent 2.6 g
More about "passover brisket recipe recipes"
SLOW-COOKER BRISKET AND ONIONS RECIPE | MARTHA STEWART
Braising in a slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that's ideal for Passover and sure to become a family favorite.
From marthastewart.com
Reviews 3.5
Total Time 6 hours 10 minutes
Category Brisket Recipes
Calories 403 g per serving
From marthastewart.com
Reviews 3.5
Total Time 6 hours 10 minutes
Category Brisket Recipes
Calories 403 g per serving
- If you make this ahead of time, cover and refrigerate brisket in cooking liquid, up to 1 week. Reheat in a 300-degree oven.
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BEEF BRISKET POT ROAST RECIPE - MARC MEYER | FOOD & WINE
At Five Points in Manhattan, the last thing chef and owner Marc Meyer cooks every night is the next day's pot roast. "We spread out the coals in the wood-burning oven and braise the roast overnight," he says. "And the kitchen smells like caramelized beef and wine in the morning. That's a great aroma to start the day with." While other pot roast recipes might call for rump or beef chuck roast cuts, Meyer opts for brisket with a nice layer of fat on top. More Beef Recipes
From foodandwine.com
Reviews 5
Total Time 4 hours 30 minutes
From foodandwine.com
Reviews 5
Total Time 4 hours 30 minutes
- Strain the contents of the roasting pan through a coarse strainer set over a large saucepan, pushing the vegetables through as much as possible. Boil the sauce over high heat until reduced to 3 1/4 cups, about 20 minutes; season with salt and pepper. Carve the brisket into 1/3-inch slices. Pour some of the sauce over the brisket to keep it moist and serve, passing the rest of the sauce at the table.
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BEEF BRISKET POT ROAST RECIPE - MARC MEYER | FOOD & WINE
At Five Points in Manhattan, the last thing chef and owner Marc Meyer cooks every night is the next day's pot roast. "We spread out the coals in the wood-burning oven and braise the roast overnight," he says. "And the kitchen smells like caramelized beef and wine in the morning. That's a great aroma to start the day with." While other pot roast recipes might call for rump or beef chuck roast cuts, Meyer opts for brisket with a nice layer of fat on top. More Beef Recipes
From foodandwine.com
Reviews 5
Total Time 4 hours 30 minutes
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Reviews 5
Total Time 4 hours 30 minutes
- Strain the contents of the roasting pan through a coarse strainer set over a large saucepan, pushing the vegetables through as much as possible. Boil the sauce over high heat until reduced to 3 1/4 cups, about 20 minutes; season with salt and pepper. Carve the brisket into 1/3-inch slices. Pour some of the sauce over the brisket to keep it moist and serve, passing the rest of the sauce at the table.
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INSTANT POT BRISKET | MARTHA STEWART
Cozy up to homemade brisket in no time with this recipe that uses the pressure cooking function on your multicooker. With tender slices of brisket, sweet sautéed onions, and perfectly cooked carrots and potatoes, this delivers all of the favorite flavors of a traditional braise in half the time.
From marthastewart.com
Reviews 4
Total Time 2 hours 20 minutes
Category Gluten-Free Recipes
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Reviews 4
Total Time 2 hours 20 minutes
Category Gluten-Free Recipes
- Set machine to "Sauté" setting and bring liquid to a simmer. Cook until reduced by half, 10 to 15 minutes. Thinly slice brisket against the grain and transfer to platter. Spoon some of the cooking liquid over brisket and vegetables, sprinkle with parsley, and serve.
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