Yield: 12 servings

• One 5-pound brisket of beef
• 2 red bell peppers, seeded and coarsely chopped
• 2 white onions, peeled and coarsely chopped
• 2 1/2 Tablespoons olive oil
• 3 medium carrots, peeled and sliced ½-inch thick
• ½ cup parsley, chopped
• 1 cup sun-dried tomatoes (not packed in oil)
• ¼ cup ketchup
• 1 cup beef broth, canned or homemade, low sodium preferably
• 2 1/2 Tablespoons brown sugar
• Salt and freshly ground black pepper

Preheat oven to 350°F. Sprinkle the brisket with salt and pepper to taste and place it, fat side up, in heavy roasting pan.

Sauté the red peppers and onions in olive oil until lightly browned. Remove from heat and scatter the mixture over the brisket. Add the carrots, parsley and sun-dried tomatoes. In a small bowl, mix the ketchup, beef broth and brown sugar together. Add enough water to make 2 cups of liquid, and pour around the brisket. Make sure the sun-dried tomatoes are covered by liquid. Cover the pan tightly. Bake for 2½ hours.

Remove the brisket from the pan and cool. Trim off all the visible fat from the cooled brisket and slice diagonally, against the grain. Return the meat to the heavy pan with the vegetables and gravy. When ready to serve, reheat for half an hour in a 350°F oven.


Adapted from "The New York Times Passover Cookbook" edited by Linda Amster, William & Morrow, 1999.

Back