Classic Passover Brisket
A tender, slow-braised brisket that melts in your mouth and is perfect for a festive holiday gathering.
Ingredients
- •4-5 pound beef brisket, first cut or flat cut
- •2 tablespoons vegetable oil
- •3 large yellow onions, thinly sliced
- •4 cloves garlic, minced
- •1 cup dry red wine
- •1 cup beef broth
- •1 cup tomato sauce
- •2 tablespoons tomato paste
- •1 tablespoon brown sugar
- •2 teaspoons kosher salt
- •1 teaspoon freshly cracked black pepper
- •2 sprigs fresh thyme
- •2 bay leaves
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 oil in a large Dutch oven or heavy roasting pan over medium-high heat. Sear the brisket until well-browned on both sides, about 5-7 minutes per side, then remove the meat and set aside.
- 4
In the same pot, add the sliced onions and cook until softened and golden, about 8 minutes. Stir in the garlic and tomato paste, cooking for another minute.
- 5
Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom with a wooden spoon.
- 6
Stir in the beef broth, tomato sauce, brown sugar, thyme, and bay leaves.
- 7
Return the brisket to the pot, nestling it into the liquid. Cover tightly with a lid or heavy-duty aluminum foil.
- 8
Braise in the oven for 3 to 3.5 hours, or until the meat is fork-tender.
- 9
Remove the brisket from the pot and let it rest on a cutting board for at least 20 minutes before slicing against the grain.
- 10
Skim excess fat from the sauce and serve the sliced meat topped with the braising liquid and onions.
💡 Chef tips
- Brisket is always better the next day; make 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.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
✅ How it should turn out
The finished brisket should be incredibly tender and easy to slice, with a rich, savory-sweet tomato and wine reduction that smells deeply aromatic and comforting.