This hearty dish of pulled brisket will make every little tummy rumble with satisfaction. Serve it with some mashed potatoes or in between two buns, either way kiddos are going to love this one! Kosher, and perfect for the upcoming passover, don’t forget to bookmark this recipe from A Taste of Pesach.
Yields 6-8 servings
1 3-4 pound) second cut brisket
1 Tbsp prepared horseradish
1 Tbsp imitation mustard
½-1cup ketchup, to taste
1 cup water
2 tsp garlic, chopped
¼ cup brown sugar
¼ cup vinegar
salt and pepper, to taste
1. Preheat oven to 425°F.
2. Combine remaining ingredients in a 4-quart saucepan and cook over low heat for 10 minutes, stirring occasionally.
3. Place brisket into a roasting pan; pour sauce over meat in pan. Cover and seal pan tightly. Bake for 15 minutes.
4. Reduce oven temperature to 200°F. Bake overnight or at least 6 hours. Remove pan from oven and set aside until cool enough to handle. Wearing disposable gloves if desired, remove fat from meat and discard.
5. Use two forks to shred the meat. Rewarm in sauce.
6. For a great variation of this recipe, make crepes (Perfect Pesach Lukshen, page 54) and fill with pulled brisket.
Do you love pulled brisket as much as we do? Tell us if you have any variations to this recipe.
Founded by a group of women brainstorming ideas for a Jewish high school, A Taste of Pesach started as a recipe pamphlet series based on Passover cooking. The popular cookbook features a diverse set of recipes from delicious Chicken-Wrapped Asparagus to kid-friendly Matzah Balls. Get the book for $20.24 on Amazon.
This recipe is reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications.