Passover Brisket in Marinade

Recipe By:
Steve G
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Passover Brisket In Marinade
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  • Total Time 200 min Ico-add
  • Yield 8 Servings
  • Level Medium

Tell your family and friends that this is an old recipe, it just has a new twist. The meat comes out moist with a well layered taste.
 

Ingredients

  • For marinade:
  • 1 teaspoon parsley, chopped fine
  • 1 teaspoon marjoram, chopped fine
  • 1 cup lemon juice
  • 1/2 teaspoon black pepper
  • 4 pounds brisket
  • To cook:
  • 2 cups red wine
  • 2 cups onion, diced
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Directions

  1. 1. Mix the parsley, marjoram, lemon juice and pepper.
  2. 2. Rub the mixture onto the brisket to fully coat it. Place in the refrigerator over night.
  3. 3. To cook: Preheat the oven to 325 degrees F.
  4. 4. Sear the brisket on all four sides.
  5. 5. Place it in a roasting pan and pour the wine directly onto the brisket; add the onions and cover with aluminum foil.
  6. 6. Place in the center rack of the oven and cook for 2 1/2 to 3 hours.
  7. 7. Remove the brisket from the oven, let it rest for 10 to 15 minutes, then cut it across the grain in thin slices and serve.
 
 
  • Did you know?

    Brisket is kosher for Passover and is the traditional centerpiece for Jewish holiday meals in the U.S. Many people feel that it is better to make the brisket the day before you plan to serve it.