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Tender, fall-apart beef brisket braised in a rich, savory-sweet sauce of red wine, tomatoes, and caramelized onions. A cherished centerpiece for any Passover Seder or holiday gathering, this dish is pure comfort food.
For 8 servings
Preheat oven to 325°F (165°C). Pat the brisket completely dry with paper towels. Season all sides generously with 1.5 tsp of the kosher salt and 0.5 tsp of the black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Carefully place the brisket in the pot, fat-side down, and sear for 4-5 minutes per side, until a deep brown crust forms. Do not overcrowd the pan; sear in batches if necessary. Remove the brisket and set aside on a plate.
Reduce heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, for 10-12 minutes until softened and deeply caramelized. Add the carrots and celery and cook for another 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Add the tomato paste to the pot, stirring constantly for 2 minutes until it darkens in color. Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and let it reduce by half, about 3-4 minutes.
Stir in the beef broth, brown sugar, apple cider vinegar, dried thyme, bay leaves, and the remaining 0.5 tsp salt and 0.5 tsp pepper. Bring the liquid to a gentle simmer.
Return the seared brisket to the pot, fat-side up. The liquid should come about halfway up the sides of the meat. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 3.5 to 4 hours, or until the brisket is fork-tender and an internal thermometer reads about 200°F (93°C).
Tender, fall-apart beef brisket braised in a rich, savory-sweet sauce of red wine, tomatoes, and caramelized onions. A cherished centerpiece for any Passover Seder or holiday gathering, this dish is pure comfort food.
This jewish_american recipe takes 265 minutes to prepare and yields 8 servings. At 676.3 calories per serving with 91.28g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Carefully remove the pot from the oven. Transfer the brisket to a large cutting board and tent loosely with foil. Let it rest for at least 20-30 minutes. This is crucial for a juicy result.
While the brisket rests, prepare the sauce. Skim the excess fat from the surface of the liquid in the pot. Remove and discard the bay leaves. For a smoother gravy, you can use an immersion blender to blend the vegetables into the sauce. Taste and adjust seasoning if needed.
Identify the direction of the muscle fibers on the brisket and slice it against the grain into 1/4-inch thick slices. Arrange on a platter, spoon the warm sauce over the top, and garnish with fresh parsley before serving.
Add 1/2 cup of pitted prunes or dried apricots to the pot during the last hour of braising for a touch of sweetness that complements the rich beef.
Incorporate 1-2 peeled and chopped parsnips along with the carrots and celery for a more complex, earthy flavor in the sauce.
After searing the brisket and sautéing the vegetables on the stovetop (steps 2-5), transfer everything to a large slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours until tender.
Add a bundle of fresh herbs, such as 3-4 sprigs of thyme and a sprig of rosemary, tied together with kitchen twine, along with the bay leaves for a more aromatic gravy.
Beef brisket is an excellent source of complete protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides a significant amount of heme iron, the type of iron most easily absorbed by the body. Iron is crucial for forming hemoglobin, which transports oxygen in the blood and helps prevent anemia.
Brisket is rich in B vitamins, particularly B12, niacin, and B6. These vitamins are vital for energy metabolism, nervous system function, and the formation of red blood cells.
The 'first cut' or 'flat cut' is leaner and slices more uniformly, making it ideal for this recipe. The 'second cut' or 'point cut' has more fat, which makes it more flavorful and tender, but it can be harder to slice neatly.
Absolutely! Brisket is one of those dishes that tastes even better the next day. Prepare the entire dish, let it cool in its liquid, and refrigerate. The next day, skim the solidified fat, remove the brisket, slice it cold (which is easier), and gently reheat the slices in the sauce.
Store leftover brisket and sauce in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a baking dish with some sauce, cover with foil, and warm in a 300°F (150°C) oven until heated through.
Yes. While the wine adds significant depth of flavor, you can substitute it with an equal amount of additional beef broth and 1 tablespoon of balsamic vinegar to mimic the acidity.
Passover Brisket is a rich, celebratory dish. While it's high in protein, iron, and B vitamins, it is also high in calories and saturated fat. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of this Passover Brisket (around 170g or 6 oz) contains approximately 450-550 calories, depending on the fat content of the specific cut of meat and the amount of sauce served.
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