• 5-6 Lb. Beef Brisket
  • 3 Tbsp. Vegetable Oil
  • 3 Large Yellow Onions, cut into 1/2 Inch pieces (about 5 Cups)
  • 2-3 Large Garlic Cloves, minced (to taste)
  • 1 Tsp. Paprika
  • 3/4 Tsp. Salt
  • 3/4 Tsp. Freshly Ground Pepper

Oven roasted to perfection for your next feast.


  1. Preheat oven to 375°F.
  2. In a baking pan or Dutch Oven large enough to hold your brisket, heat 1 Tbsp. oil in oven for 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket, uncovered, 30 min.
  3. Cook onions in a large skillet in 2 Tbsp. oil over med-high heat until softened and starting to golden. Reduce heat and keep cooking until deep golden, about 20 minutes. Stir in garlic, paprika, salt & pepper. Cook 1 minute. Stir in 3 cups water and bring to a boil.
  4. Spoon onion mix over the brisket, then bake, mostly covered, with lid 1⁄2 inch ajar, for 3 1/2 hours until brisket is tender. (Check on the brisket hourly. If necessary, add more water.) Remove brisket from oven. Let the brisket and onion mix cool for 1 hour.
  5. Remove brisket from pan. Scrape onion mixture back into pan. Chill the brisket, wrapped in foil, overnight. Spoon onion mixture into an air-tight container and chill overnight.
  6. Preheat oven to 350°F.
  7. Remove fat from the onion mixture. Add water until mix measures 3 cups total, and blend in a blender until smooth.
  8. Slice brisket against the grain. In a large oven proof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.


Elijah by Manaschewitz Cabernet Sauvignon

During the Passover Seder, the well-known tradition is to pour a cup of wine and open the front door to invite Elijah’s presence into the home. From the Curicó Valley in Chile, showcases vibrant fruit aromas of black cherry and dark plum.

This wine, with its long finish, is the perfect pairing to Oven Roasted Brisket.