Try this brisket recipe for the Passover / Pesach festival. Brisket is one of the traditional recipes for Ashkenazim (Jews whose ancestors came from Central and/or Eastern Europe; singular form: Ashkenazi, Ashkenaz) that is used for Passover / Pesach meals. A brisket recipe is especially used for the Ashkenazic Passover / Pesach Seder and creates the main dish.

Brisket : What exactly is it?

Brisket refers to a cut of meat that is from the breast section or lower chest area of many animals. Specifically, brisket refers to a boneless cut from the underside of the forequarter. The type of animal that the meat comes from is inherent in the word in some locations. For instance, in Texas, the term brisket taken by itself implies that the meat is beef. Brisket does not refer to a way of cooking the meat, although there are many ways of cooking brisket: marinating the brisket is a popular way of cooking the meat, and a baked marinated brisket recipe for the Passover / Pesach festival is what is offered below:

Baked Marinated Brisket Recipe (in the style that Rashi would have eaten)

"Rashi" was the acronym for Rabbi Solomon ben Isaac (or: Shlomo Yitzhaki), who lived from 1040 C.E. to 1105 C.E. He lived in Troyes, France. He was a great Biblical and Talmudic scholar. He wrote the first comprehensive commentaries on the Hebrew Bible ("Tanakh" in Hebrew) and the Talmud.

5 lb. (2.27 kilograms) brisket
8 potatoes, peeled and quartered
1 1/2 carrots in 1-inch (1.27 centimeters) pieces
3 tomatoes, peeled and chopped

Marinade Recipe:

1/4 cup Passover oil
2 onions, chopped
3 cloves garlic, chopped
1 bay leaf
2 teaspoons dried thyme
2 teaspoons dried marjoram
1/2 cup parsley, finely chopped
1 cup dry red Passover wine
10 peppercorns
2 teaspoons sugar
1 teaspoon lemon juice

Instructions for the Baked Marinated Brisket recipe:

  1. Combine all the marinade ingredients in a saucepan and simmer for 25 minutes.
  2. Cool.
  3. Place meat in a pan just large enough to hold it and pour marinade over it.
  4. Pierce meat all over with a large tined fork and turn from time to time during a 24 hour period.
  5. It need not be refrigerated the whole time.
  6. Place the meat in a casserole with the strained marinade.
  7. Arrange the potatoes and carrots around the meat.
  8. Cover and bake in a pre-heated oven for about two hours.
  9. Add the chopped tomatoes and continue baking uncovered for another hour or until very tender.

Serves 10 to 12.

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