Passover brisket might feel as daunting as a 40-yearÂ wanderÂ through the desert, but it doesn’t have to be.Â The large and inexpensive cut of beef comesÂ from the chest and requires a long and low cook to break down connective tissue. Methods, technique, and recipes have been handed downÂ by generations of Jews for weekly Shabbat dinners and seasonal celebrations alike, and with the right combination of time in the oven (or slow cooker) +Â fat rendered from a well-marbled cut, your Passover brisket can be a true thing of beauty.
Armed with a solid strategyâandÂ brisket recipes galoreâyou ‘ll also need proper hardware, and a few secret weapons, to really nail this. For seasoning, cooking, slicing, and serving, we’ve rounded up everything for a perfectÂ Passover brisket along with helpful tips from chef, recipe developer, and many-time-Passover brisket-maker, Jason Goldstein.
If you’re doing a dry rub, I say leave it to the pros. A tried and true seasoning blend, likeÂ this Oakridge Black OPS brisket rub, combines a few usual suspects like salt, pepper, garlic, paprika, and cane sugar with some toasty, earthy flavorsâroasted coffee and dried shiitake mushroom, to name a few. Goldstein urges to season the brisket the night before. “This will let the seasoning go all the way through the meat and not just the outside.”Â Buy Now
A Dutch oven is essential hereÂ given its ability to both retain heat and distribute it evenly, both important for a good, long, and slow cook. Not to mention you can sear the brisketâwhich you’re totally going to do, right?âright in the same pan before starting it on its low/slow journey to Tendertown. “Always put the fat side up when cooking,” says Goldstein. “This way as the brisket slowly cooks, the fat will baste the meat.” And choose a Dutch ovenÂ made of enameled cast iron, which can be found at much more affordable prices these days.Buy Now
Is thereÂ anything the Instant Pot can’t do? “Brisket is [naturally] tough and a slow cooker will helpÂ break down the fibers easily,”Â says Goldstein. Sure, it may be fasterâand thus temptingâto pressure cook your brisket, but then you really only have one shot to get it right. Slow cooking allows you to check the brisket periodically until it’s juuuuust right,Â alleviating some of the guesswork and…well, pressure.Buy Now
After all your hard work, please-oh-please don’t plop your beautiful brisket down on anything but an equally beautiful platter. ThisÂ work of art from Zaklady is handmade in Poland and is big and sturdy enough to handleÂ just about whatever size brisket you throw at it (but don’t actually throw the brisket, please).Buy Now
You wouldn’t believe what a difference a good slicing knife makes when it’s time to serve your stunning roast. But no matter the knife, it’s important to let the roast rest for a good fifteen minutes or more before cutting in. This ultra-sharp 11-inch blade from Mairico is designed to deliver maximum precision with minimal effort.Buy Now
The final step for your brisket is to beÂ showered in a deluge of its own glorious juices. Pour them straight from the Dutch Oven or slow cooker, orÂ whisk into a rich gravyÂ with flour. Either way, it’s going to be wonderful.Buy Now
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