Passover Brisket
A tender, melt-in-your-mouth slow-cooked brisket drenched in a rich, savory onion and red wine gravy.
Ingredients
- •4 to 5 lb beef brisket (first cut or flat cut), trimmed of excess fat
- •2 tablespoons olive oil
- •4 large yellow onions, thinly sliced
- •4 cloves garlic, minced
- •1 cup dry red wine (kosher for Passover)
- •1 cup low-sodium beef broth
- •1/2 cup tomato paste
- •2 sprigs fresh thyme
- •2 sprigs fresh rosemary
- •2 bay leaves
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
Instructions
- 1
Preheat your oven to 325 degrees F (165 degrees C).
- 2
Pat the brisket dry with paper towels and season all over with kosher salt and black pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat on the stovetop.
- 4
Sear the brisket for about 4 to 5 minutes per side until a nice brown crust forms, then remove the meat to a plate.
- 5
Add the sliced onions to the same pot and reduce the heat to medium, stirring frequently until they are soft and golden brown, about 15 minutes.
- 6
Stir in the minced garlic and cook for 1 minute until fragrant.
- 7
Pour in the red wine, scraping up any browned bits from the bottom of the pot, and let it simmer for 3 minutes to reduce slightly.
- 8
Whisk in the beef broth and tomato paste until smooth, then nestle the brisket back into the pot along with any accumulated juices.
- 9
Add the thyme sprigs, rosemary sprigs, and bay leaves on top of the meat.
- 10
Cover the Dutch oven tightly with a lid or heavy-duty aluminum foil and transfer it to the preheated oven.
- 11
Braise for 3 to 3.5 hours, basting the meat halfway through, until the brisket is fork-tender.
- 12
Remove the brisket from the oven and let it rest for 20 minutes before slicing against the grain.
- 13
Skim any excess fat from the surface of the remaining sauce in the pot, discard the herb stems and bay leaves, and serve the sliced brisket warm with the pan gravy.
💡 Chef tips
- Brisket tastes even better when made a day in advance; store it sliced in its gravy in the refrigerator and reheat gently before serving.
- Always slice the brisket across the grain to ensure tender, melt-in-your-mouth bites.
- Make sure to use a red wine that is certified kosher for Passover.
✅ How it should turn out
The finished brisket is incredibly tender and sliceable, coated in a deeply savory, rich onion gravy that fills the kitchen with mouthwatering aromas.