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Passover Brisket with Carrots, Potatoes, and Mushrooms
Recipe type: Main
Serves: 10 – 12
Ingredients
- One 5 – 6 pound beef brisket, trimmed
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- One 10-ounce box mushrooms, sliced
- 5 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 2 onions, sliced
- 1 cup ketchup
- 1 cup packed brown sugar
- ¼ cup Passover soy sauce
- ¼ cup apple cider vinegar
- ¼ cup Passover Worcestershire sauce
- 1 cup beef stock
Instructions
- Preheat the oven to 300 degrees F.
- Put the brisket in a roasting pan. In a small dish, mix onion and garlic powder and salt and pepper. Rub all over meat. Scatter the mushrooms, carrots, celery and onions on top. Whisk together the ketchup, brown sugar, soy sauce, vinegar, Worcestershire, beef stock and 1 cup water in a bowl and pour it over the top. Cover the pan with foil and cook for about 4 hours.
- Skim most of the fat from the liquid and strain.
- To serve, slice the brisket and put it on a platter with the vegetables and sauce.
