Sweet-Sour Beef Brisket for Passover

Passover Beef Brisket
Süss-Saure Rinderbrust
Brisket, the chest meat of beef, is often prepared for Passover and Rosh Hashanah (the Jewish New Year). We can tell you already at this point: If you follow the recipe, the meat will become heavenly tender!
Course Entree
Keyword Passover
Servings 10


  • 4-1/2 lbs beef brisket 2 kg
  • 1 cup water 240 ml
  • 1 cup ketchup 240 ml
  • 1/2 cup vinegar 120 ml
  • 2 onions sliced
  • 1 clove garlic finely chopped
  • 6 oz brown sugar 170 g
  • 1 tablespoon salt


  • The prep time is 15 minutes, cooking time about 3 hours, and cooling down the meat in the refrigerator over night. In other words: Prepare the dish a day before you serve it. It's well worth it.
  • Brown the meat in a large skillet over medium-high heat from all sides. Add water, ketchup , vinegar , onions , garlic, brown sugar and salt and bring to a boil. Then cover the pan and reduce the heat to medium to low heat. Simmer for about 2-1/2 to 3-1/2 hours, turning the meat from time to time.
  • Take the brisket from the pan and let it rest for a few minutes . Cut it now against the fibers into slices, stack layers of the slices in a large roasting pan and pour the sauce over all slices. Cover pan and cool overnight in the refrigerator. An hour before serving, scoop fat from the meat, heat, and serve!