Horseradish Red Onion Brisket

 

Active time: 1 hour
Total time: 6 hours + marinating overnight
Serves: 6-8

Brisket is a classic dish to serve during Passover, but we’ve added a spicy twist with horseradish, or maror, straight from the seder plate. Marinated in red wine, a touch of sugar, and horseradish, this is sure to be your go-to brisket recipe for the holidays. Brisket is best made in advance. Store sliced brisket in the cooking liquid for meat that is tender and juicy!

Equipment

  • Large roasting pan

Ingredients

  • 6lb brisket, excess fat trimmed

  • 4 stalks of celery

  • 4 carrots, chopped

  • 1 large red onion, chopped

  • 1 cup dry red wine

  • ¼ cup prepared horseradish

  • 8 cloves garlic, peeled

  • 1 bay leaf

  • ¼ cup brown sugar, lightly packed

  • 1 tbsp sea salt

Preparation

  1. Dry the brisket using a paper towel and trim any excess fat.

  2. In a large baking dish, add the celery, carrots, and red onion. Place the brisket on top.

  3. In a measuring cup, combine wine, horseradish, garlic, bay leaf, brown sugar, and salt. Pour over the brisket.

  4. Cover and let marinate overnight. 

  5. Preheat the oven to 325°F. 

  6. Remove the brisket from the fridge. Place fat side up in the pan. Cover and cook for 4-5 hours. Check midway through roasting time and add water, if needed, to keep brisket from drying out. 

  7. Remove the foil and cook for an additional 30-40 minutes.

  8. Remove from the oven and let sit for 15 minutes. Carve and return the slices to the juices and serve.

  9. Serve with vegetables and additional horseradish.

Notes:

  • Brisket is easier to carve the next day! Make the brisket in advance and refrigerate. Scoop off excess fat and slice the next day before heating and serving.

  • Get the kids involved by peeling that garlic!

 
Olivia Brinkpassover, passover_dinnerComment