Seder Night Hossein
A traditional, aromatic slow-cooked beef brisket dish that brings warmth and depth to your Passover Seder table.
Ingredients
- •2 lbs (900g) beef brisket, trimmed
- •2 tablespoons olive oil
- •2 large yellow onions, thinly sliced
- •4 cloves garlic, minced
- •2 large carrots, peeled and sliced into rounds
- •1 cup dry red wine (kosher for Passover)
- •1 cup beef stock (kosher for Passover)
- •1 tablespoon tomato paste
- •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 browned on both sides, about 5 minutes per side.
- 4
Remove the brisket from the pot and set aside. Add the onions and carrots to the same pot, sautéing until softened and slightly caramelized.
- 5
Stir in the 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, then stir in the beef stock.
- 7
Return the brisket to the pot, nestling it into the vegetables. Add the thyme sprigs.
- 8
Cover the pot tightly with a lid and transfer to the oven. Braise for 3 hours, or until the meat is fork-tender.
- 9
Remove the meat from the pot and let it rest for 15 minutes before slicing against the grain.
- 10
Skim any excess fat from the sauce and serve the sliced brisket topped with the braised vegetables and pan juices.
💡 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, remove the meat and simmer the liquid on the stovetop over medium-high heat until it reduces to your desired consistency.
- Ensure your red wine and beef stock are specifically labeled '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, savory aroma and a deep, glossy red wine reduction that perfectly complements the sweetness of the caramelized onions and carrots.