Passover Brisket

mains
Written By Nancy Lim

I am not a Jewish mom, but I play one on TV and I LOVE this brisket. I’ve made it for Passover the last 3 years and there are never leftovers after the next day. I didn’t have a pic at the time of posting….because I guess we’ve eaten it all.

Ingredients

  • 2 cans beef consomme

  • 1/2 c. lemon juice

  • 1 1/2 c. soy sauce

  • 5 cloves chopped garlic

  • 2 tbsp. liquid smoke

  • 10 lb. beef brisket

Instructions

Combine first five ingredients in large roasting pan. Place the well-seasoned brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.

Nancy Lim
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