Passover Brisket
Tender, fall-apart beef brisket braised in a rich, savory-sweet sauce of red wine, tomatoes, and caramelized onions. A cherished centerpiece for any Passover Seder or holiday gathering, this dish is pure comfort food.
For 8 servings
9 steps. 30 minutes total.
- 1
Preheat oven to 325°F (165°C)
- a.Pat the brisket completely dry with paper towels. Season all sides generously with 1.5 tsp of the kosher salt and 0.5 tsp of the black pepper.
- 2
Step 2
- a.In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Carefully place the brisket in the pot, fat-side down, and sear for 4-5 minutes per side, until a deep brown crust forms. Do not overcrowd the pan; sear in batches if necessary. Remove the brisket and set aside on a plate.
- 3
Reduce heat to medium
- a.Add the sliced onions to the pot and cook, stirring occasionally, for 10-12 minutes until softened and deeply caramelized. Add the carrots and celery and cook for another 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
- 4
Step 4
- a.Add the tomato paste to the pot, stirring constantly for 2 minutes until it darkens in color. Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and let it reduce by half, about 3-4 minutes.
- 5
Step 5
- a.Stir in the beef broth, brown sugar, apple cider vinegar, dried thyme, bay leaves, and the remaining 0.5 tsp salt and 0.5 tsp pepper. Bring the liquid to a gentle simmer.
- 6
Return the seared brisket to the pot, fat-side up
- a.The liquid should come about halfway up the sides of the meat. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 3.5 to 4 hours, or until the brisket is fork-tender and an internal thermometer reads about 200°F (93°C).
- 7
Carefully remove the pot from the oven
- a.Transfer the brisket to a large cutting board and tent loosely with foil. Let it rest for at least 20-30 minutes. This is crucial for a juicy result.
- 8
While the brisket rests, prepare the sauce
- a.Skim the excess fat from the surface of the liquid in the pot. Remove and discard the bay leaves. For a smoother gravy, you can use an immersion blender to blend the vegetables into the sauce. Taste and adjust seasoning if needed.
- 9
Step 9
- a.Identify the direction of the muscle fibers on the brisket and slice it against the grain into 1/4-inch thick slices. Arrange on a platter, spoon the warm sauce over the top, and garnish with fresh parsley before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, make the brisket a day or two ahead. Let it cool completely in its braising liquid and refrigerate. The fat will solidify on top, making it easy to remove before reheating.
- 2Slicing against the grain is essential for tenderness. Look for the direction of the muscle fibers and cut perpendicular to them.
- 3Ensure your Dutch oven has a tight-fitting lid to prevent the braising liquid from evaporating too quickly.
- 4Don't skip the searing step. It creates the Maillard reaction, which adds a deep, savory flavor to the final dish.
- 5Let the brisket rest for at least 20 minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it moist.
Adapt it for your goals.
Sweet & Savory
Add 1/2 cup of pitted prunes or dried apricots to the pot during the last hour of braising for a touch of sweetness that complements the rich beef.
Root Vegetable MedleyRoot Vegetable Medley
Incorporate 1-2 peeled and chopped parsnips along with the carrots and celery for a more complex, earthy flavor in the sauce.
Slow Cooker MethodSlow Cooker Method
After searing the brisket and sautéing the vegetables on the stovetop (steps 2-5), transfer everything to a large slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours until tender.
Herbaceous TwistHerbaceous Twist
Add a bundle of fresh herbs, such as 3-4 sprigs of thyme and a sprig of rosemary, tied together with kitchen twine, along with the bay leaves for a more aromatic gravy.
Why this is on our healthy list.
Rich in High-Quality Protein
Beef brisket is an excellent source of complete protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron, the type of iron most easily absorbed by the body. Iron is crucial for forming hemoglobin, which transports oxygen in the blood and helps prevent anemia.
Provides Essential B Vitamins
Brisket is rich in B vitamins, particularly B12, niacin, and B6. These vitamins are vital for energy metabolism, nervous system function, and the formation of red blood cells.
Frequently asked questions
The 'first cut' or 'flat cut' is leaner and slices more uniformly, making it ideal for this recipe. The 'second cut' or 'point cut' has more fat, which makes it more flavorful and tender, but it can be harder to slice neatly.