Passover Brisket
A tender, slow-braised brisket that melts in your mouth, infused with deep savory flavors perfect for your Seder table.
Ingredients
- •4-5 pound beef brisket, first cut
- •2 tablespoons olive oil
- •3 large yellow onions, thinly sliced
- •4 cloves garlic, minced
- •1 cup dry red wine
- •1 cup beef stock (kosher for Passover)
- •1/2 cup tomato paste
- •2 tablespoons brown sugar
- •2 sprigs fresh thyme
- •2 bay leaves
- •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 on both sides with salt and pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat and sear the brisket until browned on both sides, about 5-7 minutes per side.
- 4
Remove the brisket from the pot and set aside. Add the sliced onions to the same pot and sauté until golden brown and soft.
- 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 the browned bits from the bottom, then stir in the beef stock and brown sugar.
- 7
Place the brisket back into the pot, nestling it into the onions. Add the thyme and bay leaves.
- 8
Cover the pot tightly with a lid or heavy-duty foil and braise in the oven for 3 to 3.5 hours, or until the meat is fork-tender.
- 9
Remove the brisket from the pot, let it rest for 20 minutes, then slice against the grain before serving with the pan juices.
💡 Chef tips
- Brisket is always better the next day; prepare it 24 hours in advance, refrigerate, and slice it cold for perfect, clean cuts.
- If the sauce is too thin, 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 meet dietary requirements.
✅ How it should turn out
The finished brisket should be incredibly tender and easy to slice, with a rich, glossy dark sauce that smells deeply savory and slightly sweet from the caramelized onions.