No Fail Recipes

Easy Passover Brisket

Recipe by
6-8 hours
Prep: 10 minutes | Cook: 6-8 hours | Servings: 8-10


  • 1 whole kosher beef brisket (5 To 8 Pounds)
  • 1 24-ounce bottle kosher ketchup
  • 1 package kosher onion soup mix
  • 1 cup cheap red wine


  1. Trim brisket of fat but leave a small amount which will enhance the flavors and keep the brisket moist.  Place brisket into a large roasting pan.
  2. In a medium bowl, mix ketchup with onion soup mix. Add wine and mix throughly.
  3. Pour this sauce over the beef, cover pan with foil, and marinate in the refrigerator 12-24 hours.
  4. Remove from refrigerator and place immediately into a 275-degree oven still covered and walk away for 6 to 8 hours, depending the briskets size. Check tenderness when brisket has been cooking several hours: stick in two forks and pull in opposite directions. Meat should come apart easily.
  5. When the brisket is done, remove from oven and place on a cutting board. Slice against the grain; don’t be disturbed if meat totally falls apart! That means it’s good.
  6. Return the sliced meat to the sauce until serving.

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No Fail Recipes