Seder Night Hossein
A traditional, savory slow-cooked brisket dish that brings warmth and depth to your Passover Seder table.
Ingredients
- •3 lbs (1.4kg) beef brisket, first cut
- •2 tablespoons olive oil
- •2 large yellow onions, thinly sliced
- •4 cloves garlic, minced
- •1 cup dry red wine
- •1 cup beef stock (kosher for Passover)
- •2 tablespoons tomato paste
- •3 carrots, peeled and sliced into rounds
- •2 sprigs fresh thyme
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Preheat your oven to 325°F (165°C).
- 2
Pat the brisket dry with paper towels and season generously with salt and pepper on all sides.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat and sear the brisket until deeply browned on both sides, about 5 minutes per side.
- 4
Remove the meat from the pot and set aside. Add the onions to the pot and sauté until softened and golden, about 8 minutes.
- 5
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
- 6
Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and let it simmer for 2 minutes.
- 7
Return the brisket to the pot, add the beef stock, carrots, and thyme sprigs.
- 8
Cover the pot tightly with a lid or heavy-duty aluminum foil and transfer to the oven.
- 9
Braise for 3 hours, or until the meat is fork-tender.
- 10
Remove the meat from the pot and let it rest for 15 minutes before slicing against the grain; serve with the pan juices and softened vegetables.
💡 Chef tips
- For the best flavor and easier slicing, cook the brisket a day in advance, refrigerate it overnight, and slice it cold before reheating in the sauce.
- If the sauce is too thin after cooking, remove the meat and simmer the liquid on the stovetop over medium-high heat until it reduces to your desired consistency.
- Ensure your beef stock and tomato paste are certified kosher for Passover to adhere to holiday dietary laws.
✅ How it should turn out
The finished brisket should be incredibly tender and succulent, with a rich, glossy dark sauce that smells of caramelized onions and deep red wine.