3 Reviews of Passover Brisket by Emeril

From: Avarah

On Dec 22, 2008

My mom actually passed this recipe along to me, and now it's a new-classic in our family. We make it for Passover and Chanukah and any gathering that calls for great quantities of delicious beefy goodness! What we do, however, is make it the day before we want to serve it, let it chill overnight, then scrape off the solidified fat from the juices, slice off the fat cap, slice the beef and then return it all to the pan, covered, to reheat for the evening's festivities. It makes for a much more relaxed meal.

From: Chef #825635

On Apr 25, 2008

Tastes great! The recipe has you use 8-10 pounds of meat but the nutrition facts has this as serving eight. It is way off. I don't know anyone who would want to eat over a pound of brisket at 1,678 calories. Typical serving size for meat is about 4 ounces which would drastically reduce the number of calories and fat content of this meal. Serve it with some green veggies and it's actually not as bad for you as it looks!

From: Chef #756208

On Feb 7, 2008

This recipe is time consuming, but worth the work. My friends and family love this recipe. I have made it the last 3 Passovers.