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Passover Pulled Brisket

Passover Pulled Brisket



  • 1 (3–4 pound) second cut brisket
  • 1 tbsp. prepared horseradish
  • 1 tbsp. imitation mustard
  • ½–1 cup ketchup, to taste
  • 1 cup water
  • 2 tsp. garlic, chopped
  • ¼ cup brown sugar
  • ¼ cup vinegar
  • salt, to taste
  • pepper, to taste


  1. Preheat oven to 425° F.
  2. Combine all ingredients except for the brisket in a 4-quart saucepan and cook over low heat for 10 minutes, stirring occasionally.
  3. Place brisket into a roasting pan; pour sauce over meat in pan. Cover and seal pan tightly. Bake for 15 minutes.
  4. Reduce oven temperature to 200° F. Bake overnight or at least 6 hours. Remove pan from oven and set aside until cool enough to handle. Wearing disposable gloves if desired, remove fat from meat and discard.
  5. Use two forks to shred the meat. Rewarm in sauce.
  6. For a great variation of this recipe, make crepes and fill with pulled brisket.

Yields: 6–8 servings

Recipe from A Taste of Pesach. A Taste of Pesach contains over 150 tried-and-true amazingly diverse recipes for Pesach and year round. All recipes have been triple tested to allow you to cook with confidence, and the clear design includes full-color photographs of every recipe. Almost all recipes are gluten-free and non-gebrokts.
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joan michel New Jersey March 18, 2014

PASSOVER BRISKET Sounds yum, so how about a recipe for the suggested Passover crepes? Reply

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