Classic Passover Brisket
A tender, slow-braised brisket that melts in your mouth, perfectly seasoned with aromatic vegetables and a rich, savory red wine reduction.
Ingredients
- •4-5 pound beef brisket (first cut or flat cut)
- •2 tablespoons olive oil
- •3 large yellow onions, thinly sliced
- •4 cloves garlic, minced
- •2 cups beef broth (kosher for Passover)
- •1 cup dry red wine (kosher for Passover)
- •2 tablespoons tomato paste
- •2 large carrots, peeled and sliced into rounds
- •2 stalks celery, chopped
- •1 teaspoon dried thyme
- •2 bay leaves
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
Instructions
- 1
Preheat your oven to 325°F (165°C).
- 2
Pat the brisket dry with paper towels and season both sides generously with salt and pepper.
- 3
Heat the olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Sear the brisket until deeply browned on both sides, about 5-7 minutes per side, then remove and set aside.
- 4
In the same pot, add the onions and cook until softened and golden, about 8 minutes. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
- 5
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom with a wooden spoon.
- 6
Return the brisket to the pot, nestling it into the onions. Add the beef broth, carrots, celery, thyme, and bay leaves.
- 7
Cover the pot tightly with a lid or heavy-duty aluminum foil and transfer to the oven. Braise for 3 to 3.5 hours, or until the meat is fork-tender.
- 8
Remove the brisket from the pot and let it rest on a cutting board for at least 20 minutes before slicing against the grain.
- 9
While the meat rests, skim excess fat from the sauce and discard the bay leaves. If desired, boil the sauce on the stovetop for 5-10 minutes to thicken slightly before serving over the sliced meat.
💡 Chef tips
- Brisket is always better the next day; cook it 24 hours in advance, refrigerate it whole, and slice it cold for perfect, clean slices.
- If you cannot find kosher-for-Passover beef broth, you can substitute with water and an extra tablespoon of tomato paste, or use a homemade vegetable stock.
- Store leftovers in the refrigerator in an airtight container with the cooking juices to keep the meat moist for up to 3 days.
✅ How it should turn out
The finished brisket should be incredibly tender and easy to slice, with a deep, savory aroma and a rich, velvety sauce that tastes perfectly balanced between the sweetness of the onions and the depth of the red wine.