My Momma’s Absolutely Legendary Passover Brisket

When it’s time to eat after the Seder is done brisket is often the center and the star of the meal. My mother’s brisket was ahhhhhmazing and legendary. So as you’ll see in the video I asked her for the recipe as it was my turn among our friends to host. Well, when I read it I discovered that it was shockingly simple! The size of the brisket depends on how many you are serving. IN this video I start with a 5 pounder. You’ll need a roasting pan to accommodate it. Below is the recipe exactly as my mom Sarajane wrote it.


Dear Bri,
Here ya go. Call me if you need help (I did).

Brisket- one large brisket of beef or 2-first cut.
1 large onion
2 stalks of celery cut up with leaves
1 envelope of Lipton onion soup mix (Spread on top of brisket)
Add about ¾ cups of H2O
Cover and bake for 3-4 hours at 300°. (I now have the very roasting pan she used)
Test to see if done (she didn’t say how so I just made sure it was at least above 135°)
Let cool and then slice.
Can be made the day before and put in the fridge. (Good idea if you have to make everything else that goes into a Seder!

My additions:
As you know have to tweak a little bit and so I added cut carrots (4 large) and a bunch of Dutch Yellow small potatoes.



Happy Passover, Easter or just a plain old Brisket Day.