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Post  Fri, Mar 12 2010, 10:29 am
My wonderful husband lost his mind for a moment and purchased a WHOLE brisket for Pesach. How do I cook it? Do I cut it into two pieces? I have never seen such a HUGE slab of raw meat in my life.

It's creepy!

Any and all Pesach Brisket recipe suggestions would be GRACIOUSLY accepted.

How many hours and what temp? How long do I leave it out to defrost?

...and I am thinking of the earrings I could have bought instead. Or a new purse? Or some cool shoes? Instead we get to eat all that! OY!
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Post  Fri, Mar 12 2010, 10:34 am
Chill out. I do this EVERY Shabbos.

You can do two things:

Cut in half and make two different types

OR make one huge one

It shrinks in the oven

For Pesach (we dont use anything store bought) I would marinate it orange juice, peaches and sugar overnight and then bake on low for about 5 or 6 hours,

You can also if you use store bought put ketchup on top with onion soup mix and bake at 230 for 8 hours.
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Post  Fri, Mar 12 2010, 10:35 am
btw, the brisket here is 5.99 a lb, how much did your husband pay? and are you in NY? I am not and we pay 5.99 a lb basically at almost every store except one or two.
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Post  Fri, Mar 12 2010, 10:40 am
What you spend lekovod yom tov you get back double....
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Post  Sat, Mar 13 2010, 12:12 pm
Season meat with paprika, pepper, garlic.
Layer sliced onions over meat
Cover with onion soup mix
Cover with canned tomatoes or tomato sauce or tomato juice
Cover tightly and cook at 325 until fork tender (at least four hours, check and if it's not done keep cooking)

I make this frequently and it's incredibly delicious. Freezes well if you have leftover. Makes tons of gravy, so it's easy to reheat on stovetop. Guests have told me they dream about this brisket.
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Post  Tue, Mar 16 2010, 8:24 am
grace thats how I make mine. its actually better after its been frozen and reheated.
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Post  Sun, Jan 08 2012, 12:16 pm
I just cooked a brisket just this size - 12 lbs - for a sheva brochos. Combined some of the ideas on this website and came up with -
A layer of sliced raw onions in the pan
the brisket on top
sprinkle meat generously with kosher salt, coarse-ground black pepper, paprika, granulated garlic
another layer of sliced raw onions
sprinkled the surface with onion soup mix (I know, but it tastes good!)
most of a 12 oz. jar of apricot jam, stirred to make it looser, dolloped on top
a large can of tomato sauce, plain, poured over all.
Covered it with parchment paper, then wrapped tightly in foil.
Baked at 350 for an hour, then lowered the temp. to 310 for about 3 more hours - maybe 3 and a half.
Cooled, then chilled overnight in the fridge. Sliced against the grain when cold, and returned it to the sauce to heat.
Served with roasted garlic red skin mashed potatoes and roasted vegetables.
It was really delicious!
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