Brisket Recipe
Passover calls for get-togethers with family and friends and of course, food. You’re worried that the holiday could have harmful effects on your diet – but it doesn’t have to be that way! In fact, Passover is a great opportunity to experiment in the kitchen, finding new easy, healthy and tasty recipes.
This traditional brisket recipe was provided to us by our friends at Medifast.
- 5-7 pound beef brisket (will yield 2.5 pounds)
- .5 tsp. fresh black pepper
- 2 large leeks whites and greens
- 3 small carrots
- .5 tsp. Italian seasoning
- .5 tsp. onion powder
- 1 Tbsp. kosher salt
- 2 cups warm water
- 1 cup ketchup
- Preheat over to 450 degrees
- Set brisket in a roasting pan and rub with dry seasonings
- Bake uncovered at 450 degrees for one hour
- Reduce the oven temperature to 350 degrees, cover and cook for an additional two hours
- Meanwhile, mix vegetables, ketchup and water in a large bowl; add to brisket. Cook for one to one and a half more hours.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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