Passover Brisket, Inspired by Libbie Miller

April 12, 2016

Test Kitchen-Approved

Author Notes: This brisket is tender and moist, with a rich, sweet sauce that derives its flavor from paprika, slow-cooked onions, and the roasted brisket juices. The matriarch of my family, Libbie Miller, makes a version of this recipe every year for Passover, but you can certainly enjoy this brisket on any occasion.Josh Cohen

Serves: 8 to 10 people


  • 3 1/2 pounds brisket
  • Canola oil
  • 2 tablespoons sweet paprika
  • 2 tablespoons light brown sugar
  • 2 tablespoons tomato paste
  • 4 dashes Tabasco sauce
  • 4 dashes Worcestershire sauce
  • 2 yellow onions, sliced
  • 4 garlic cloves, smashed
  • 1 cup water
  • 1 bay leaf
  • 1 tablespoon cider vinegar
In This Recipe


  1. Season the brisket aggressively with salt on all sides. Set a large Dutch oven or pot over high heat, and add just enough canola oil to cover the bottom of the pot. When the oil begins to lightly smoke, add the brisket and let it cook undisturbed until it browns nicely on one side. Flip it and brown the other side. Remove the brisket to a large plate or rimmed baking sheet. Discard the excess oil from the pot, and set the pot aside for a moment. Do not wash the pot.
  2. Preheat the oven to 300° F. In a mixing bowl, add the paprika, brown sugar, tomato paste, Tabasco, and Worcestershire sauce. Mix to form a paste. Cover the outside of the brisket in this paste. Return the brisket to the pot. Scatter the onions and garlic on top of the brisket. Add the water, bay leaf, and cider vinegar. Set the pot over high heat. When the water begins to boil, place a lid on top of the pot and transfer the pot to the oven.
  3. Cook the brisket with the lid on for 90 minutes. After 90 minutes, flip the brisket over in the pot and then continue cooking with the lid on for an additional 90 minutes. When the brisket is finished cooking, it should be soft and very tender.
  4. Remove the brisket from the oven. Transfer the brisket to a cutting board. Discard the bay leaf. Transfer the remaining contents of the pot (cooked onions and cooking liquid) to a blender, and blend on high until the mixture becomes a smooth purée. Taste this sauce, and adjust the flavor with salt and/or cider vinegar as necessary. Slice the brisket against the grain, pour the pureed sauce over the brisket, and serve.

More Great Recipes:
Vinegar|Beef|Brisket|Paprika|Slow Cook|One-Pot Wonders|Make Ahead|Serves a Crowd|Passover|Christmas|Easter|Fall

Reviews (8) Questions (0)

8 Reviews

Abigail B. April 16, 2016
This looks absolutely delicious. Ok and I think adding a cup of wine instead of water will really make this dish. (Don't shoot me down I am not Jewish) But enjoy food from all cultures and countries. :)
GsR April 14, 2016
Tabasco sauce is not kosher for Passover. Please be aware.
GsR April 14, 2016
And neither is Worcester sauce. Not to mention as its made with fish it's not kosher to mix with meat. <br />You really should make your readers aware that your recipies are not kosher, let alone kosher for Passover. Perhaps before posting a recipie for a Jewish holiday you should run it past a competent rabbi.
DK April 14, 2016
Please be aware......There are alternative hot sauces that are KFP and Liebers makes a KFP Worcestershire sauce. Let's also review kosher rules, fish is parve so it can be mixed with meat. Any other "facts" you want me to debunk?
GsR April 14, 2016
While there may be kosher Passover hot sauce, actually many, Tabasco is not. And while fish is parev and can be eaten at the same meal, fish may not be mixed into meat dishes. Many in fact change silverware and plates after a fish course before eating meat. Any fact you would like me to debunk? . Please check the schulchan aruch, the gemmorah, and rabbinic opinion first. (PS, I do have simcha)
scott.finkelstein.5 March 30, 2017
Fish&meat is a sectarian thing.
GsR March 30, 2017
Not sure what you mean, but it is a halachic thing!
GsR March 31, 2017
Not exactly sure what you mean, but mixing fish and meat is a halachic thing!