Passover Brisket
A tender, melt-in-your-mouth braised beef brisket slow-cooked with root vegetables and a rich savory wine sauce.
Ingredients
- •1 whole beef brisket (about 4 to 5 pounds / 1.8 to 2.3 kg)
- •2 tablespoons olive oil
- •3 large yellow onions, thinly sliced
- •4 cloves garlic, minced
- •3 large carrots, peeled and cut into rounds
- •2 stalks celery, sliced
- •1 cup dry red wine (240 ml)
- •1 cup beef broth (240 ml)
- •1 can tomato paste (6 ounces / 170 g)
- •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°F (165°C).
- 2
Pat the brisket dry with paper towels and season generously on all sides with kosher salt and black pepper.
- 3
Heat the olive oil in a large heavy-bottomed Dutch oven over medium-high heat.
- 4
Sear the brisket until deeply browned on both sides, about 5 to 7 minutes per side, then transfer it to a large plate.
- 5
Reduce the heat to medium, add the sliced onions to the same pot, and cook, stirring occasionally, until caramelized and golden brown, about 15 minutes.
- 6
Add the minced garlic, carrots, and celery, cooking for another 3 minutes until fragrant.
- 7
Stir in the tomato paste, cooking for 2 minutes to remove its raw flavor.
- 8
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom, and let it simmer until reduced by half.
- 9
Stir in the beef broth, then nestle the brisket and its resting juices back into the pot among the vegetables.
- 10
Add the thyme sprigs, rosemary sprigs, and bay leaves on top of the meat.
- 11
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven.
- 12
Braise for 3 to 3.5 hours, or until the brisket is fork-tender.
- 13
Remove the brisket from the pot and let it rest on a cutting board for at least 15 minutes before slicing against the grain.
- 14
Skim any excess fat from the surface of the remaining pan juices, discard the herb sprigs and bay leaves, and spoon the rich vegetable sauce over the sliced brisket before serving.
💡 Chef tips
- Brisket tastes even better when made a day in advance; slice it cold after chilling in the refrigerator overnight, then reheat it gently in its sauce.
- Always slice the meat across the grain to ensure tender, melt-in-your-mouth bites.
- If you prefer a smoother sauce, you can remove the meat and blend the remaining pan vegetables and juices into a silky gravy.
✅ How it should turn out
The finished brisket is incredibly tender and sliceable, coated in a deeply savory, glossy red wine and onion sauce that fills the kitchen with a rich, comforting aroma.