For me, Brisket (especially on Passover) is the most ‘unfahribledich’ cut of beef around. You can put it on low heat to cook for hours and forget about it! Left alone it just gets softer, sweeter and love me tender! And, if left for a little too long, it allows you to call it pulled beef!
BBQ Brisket with Onion Threads
Servings
8 Servings
Ingredients
- 6 – 7 lbs fresh or pickled brisket if it’s pickled wash it very well!
- 4 large onions cut in half and then into rings
- 1 tablespoon grated ginger
- 1 teaspoon crushed garlic
- 2 cup coke no diet
- 2 tsp coffee powder disssolved in 1/2 cup boiling water
- 3/4 cup chutney or 1/2 cup apricot jam and 1/4 cup tomato paste
- 3/4 cup tomato ketchup
- salt and crushed black pepper
Instructions
- Preheat oven to 350 deg. F
- Place onions into a large roasting pan and place beef on top of onions.
- Mix the remaining ingredients together and pour over the brisket.
- Roast covered for 1 1/2 hours.
- Reduce the heat to 320 and continue to cook for another 2 – 2 1/2 hours.
- It should have a nice sticky glaze. If after checking, the sauce looks a little loose, then remove the lid, turn the heat up to 350 and allow to cook a little longer until the liquid evaporates and thickens up (this is called reducing) . Pesach time we want our meat to be saucy and easy to warm up, so remember not to allow it to dry out too much because you still have to warm it up. I would cook it Friday, allow to cool then slice and place back into dish with sauce. You really want your food to look as nice as it tastes.
- However, if you find the sauce is drying out a bit then add a little water, scrape up all the bits off the bottom of the pan and stir until a glaze consistency is formed.
- Pickled beef does take a little longer to cook through than fresh beef. So if you are using pickled beef increase the roasting time by another hour once you’ve reduced the temp to 320.
Cook on LOW for 6 hours. Will be Delish!
Has anyone tried to make this in a slow cooker? I would like to make this for RH but don’t have the hours to be home with the oven on.I will be using a pickled brisket?
Thank you for the speedy reply
you should just be able to rinse it off and then proceed with the recipe, no need to boil it.
If I’m using pickeld brisket should I boil it in water first (after rinsing off?) and only then put in oven?
Yes Leah you could but I would go slow on the salt and pepper as pastrami spice on top of the meat is quite spicey already. Does your pastrami deckle come with the pastrami spice on it . Perhaps wash it off and then pour sauce over it.
Can I use a pickled pastrami deckel
Hi Goldie, perhaps you could make up a sauce by frying all the onions (yes all ) then add the rest of the ingredients bringing it to the boil, reduce heat and allow it to simmer, reduce and thicken up. I would then use a Rib Eye Roast (best cut for rare Meat). I would brown roast on high heat (best on a Bbq) just so that the roast is a lovely dark brown on all sides (not cooked through). Then I’d place it in a roasting dish, cover with sauce and cook. Mm I’m getting hungry!
I need to try this cooked that way first to give you an honest answer. Thank you I was wondering what to make for Shabbos!
Don’t panic ! This meat is pickled and when pickled meat is cooked it goes this reddish color.
In the picture the meat looks medium rare. My family will not eat well done meat which is why I don’t make brisket. Is there any way to make this medium rare or rare?
I like to serve brisket for one Seder but don’t serve roasted meat. How long should I cook in a Dutch oven on top of stove?
I’m a little confused by the rare/medium rare brisket in the photo. Not sure my teeth (all my own and in good condition) would be able to bite through less than long and slow cooked brisket.
I’m nervous a bit about the coffee and coke? But I will try it for my Seder. Can the chutney be optional?
Hi Alissa, Yes it really is great all year round. Wishing you a kosher and happy Passover.
Sharon
This looks easy and seems to be perfect for any day of the week!