Rabbi Noah Kitty Congregation Etz Chaim
Passover has a wealth of meanings. There’s the religious aspect, the historical aspect, the social aspect, and the family aspect. The brisket is a traditional Passover food, but itself has no religious meaning. You’ll have to eat the matzo for that. But a good brisket can bring folks together, and when your friends and family taste this brisket it will make its preparation worth your while. Happy Passover!!
- One large brisket (@5-7lbs. Make sure it has sufficient fat marbling, otherwise it will be tough).
- One large bottle of plain spaghetti sauce. Plain, really. I like Prego.
- One can jellied cranberry sauce (regular, do not bother with sugar-free. If you need sugar-free, you should use another recipe, because it won’t taste right.)
- Large glass pan to cook brisket
- Electric knife (easier), or good sharp knife
- Aluminum foil
- Appreciation for the animal that provided the brisket, and love for the folks you are going to serve it to.
- Sear the brisket on both sides (no oil, you’re searing, not cooking)
- In a bowl, mix the spaghetti sauce and the cranberry sauce, to taste. (That means put in some spaghetti sauce, then mix in a few tablespoons of cranberry,taste it. In the end you should have used at least half of the spaghetti sauce and at least half of the cranberry, but it’s your taste buds that count.)
- Preheat the oven at 225-250 degrees (depends on your oven, it should be low)
- Put the brisket in the glass pan, and pour about a third of the sauce over it, covering it well. Do not oil the pan.
- Place it in the oven covered (I used aluminum foil), for 1 1/2 hours.
- Take out the brisket and let it cool for a bit.
- Slice the brisket against the grain-this is essential! Slices should be no wider than 1/4 inch. You will need to take a couple of breaks, unless you are accustomed to this kind of slicing.
- Drain the pan of most of the juice (this is all fat, which is delicious and if you have some nice bread handy you can go to town…)
- Put the sliced brisket back in the pan, neatly, so that all the slices are leaning against each other. (It should resemble what it looked like before you sliced it)
- Pour the rest of the sauce over the brisket, making sure that each slice has some sauce on it, and in-between the slices as well.
- Put it back in the oven, covered, for another 1 1/2-2 hours (still on low).
- Take it out, let it cool for a bit. Dig in!!