Passover Brisket

Name: Passover Brisket
Prep time: 25 min
Cook time: 4 h 30 min
Total time: 9 h 25 min
Yield: 8 servings
Cuisine: jewish_american
Ingredients: 1.8 kg beef brisket (second cut or flat cut, trimmed but with some fat cap kept); 0.5 tsp salt (for seasoning brisket); 1 pinch black pepper (freshly ground, for seasoning); 2 tbsp oil (for searing); 3 pcs onion (large, thinly sliced); 6 pcs garlic (cloves, minced); 3 tbsp tomato paste; 1 tbsp paprika (sweet); 1 tsp garlic powder; 1 tsp onion powder; 2 cup water; 4 pcs carrot (medium, peeled and cut into 2-inch chunks); 2 pcs bay leaf (dried)

RATING

4.6/5(185)

TASTE SCORE

9/10

A tender, slow-braised beef brisket with a deeply savory tomato and onion gravy. This classic Passover centerpiece cooks low and slow in the oven until fork-tender, filling the kitchen with an irresistible aroma. Great for the Seder table or any Jewish holiday gathering.

PREP

25m

COOK

270m

SERVES

100 G

528 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Preheat oven and season the brisket.
1.Set oven rack to middle position and preheat to 300°F.
2.Pat the brisket completely dry with paper towels.
3.Season all sides generously with salt and black pepper.
fry · ~12 min
Sear the brisket until deeply browned.
1.Heat oil in a large dutch oven over medium-high heat until shimmering.
2.Place brisket fat-side down and sear undisturbed for 5-7 minutes.
3.Flip and sear the other side for another 5 minutes until a dark crust forms.
4.Transfer brisket to a plate and set aside.
TIPDon't rush the sear — the dark brown crust builds the gravy's deep flavor.
saute · ~12 min
Cook the onions and garlic.
1.Reduce heat to medium and add the sliced onions to the same pot.
2.Cook, stirring occasionally, until softened and golden (8-10 min).
3.Add minced garlic and cook until fragrant (1 min).
4.Stir in tomato paste, paprika, garlic powder, and onion powder.
5.Cook for 2 minutes to deepen the flavor.
roast · ~5 min
Deglaze the pot and return the brisket.
1.Pour in the water and scrape up all the browned bits from the pot bottom.
2.Bring the liquid to a simmer, then turn off the heat.
3.Nestle the seared brisket back into the pot.
4.Tuck the carrot chunks and bay leaves around the meat.
5.Cover tightly with the lid.
roast · ~240 min
Braise the brisket low and slow for 4 hours.
1.Transfer the covered pot to the preheated oven.
2.Braise for 4 hours, until the meat is fork-tender when pierced.
3.Check at the 3-hour mark; if the liquid is low, add a splash of water.
4.Remove from oven and let the brisket rest in the braising liquid for 30 minutes.
TIPTrue fork-tender means zero resistance — if it fights back, give it another 30 minutes.
prep · ~5 min
Slice the brisket against the grain.
1.Transfer the brisket to a cutting board.
2.Identify the direction of the grain (long muscle fibers).
3.Slice the meat perpendicular to the grain into 1/4-inch thick slices.
4.Keep slices together and transfer back to the pot with the gravy.
TIPAlways slice against the grain — with-the-grain slices turn chewy and tough.
simmer · ~10 min
Reheat the sliced brisket in the gravy.
1.Place the pot with sliced brisket and gravy back on the stove.
2.Remove the bay leaves.
3.Warm gently over low heat for 10 minutes until heated through.
4.Taste the gravy and adjust salt if needed.
TIPBrisket tastes even better the next day — refrigerate overnight in the gravy and reheat gently.
serve · ~2 min
Plate and serve the brisket.
1.Arrange sliced brisket on a serving platter.
2.Spoon the onion-carrot gravy generously over the top.
3.Serve hot with the roasted carrots on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the brisket thoroughly dry before searing to ensure a deep, dark crust.
2
Don't skip searing the fat side first — it renders fat into the gravy for richness.
3
Check liquid level after 3 hours; add a splash of water if it looks low to prevent burning.
4
Rest the cooked brisket in the braising liquid for 30 minutes before slicing to keep it moist.
5
Always slice against the grain; cutting with the grain makes the meat chewy.
6
For best flavor, make this brisket a day ahead, refrigerate overnight, and reheat gently.
7
Save leftover gravy; it freezes well and is amazing over potatoes or noodles.

RECIPE VARIATIONS

Adapt it for your goals.

red wine gravy

Red wine gravy

Replace 1/2 cup of water with a dry red wine like Cabernet Sauvignon; add it during deglazing for extra depth and a slightly tangy, complex gravy.

sweet and tangy

Sweet and tangy

Add 2 tablespoons brown sugar and 3 tablespoons balsamic vinegar along with the tomato paste for a sweet-sour twist popular in some family Seders.

mushroom brisket

Mushroom brisket

Add 200g sliced cremini mushrooms when cooking the onions; they soak up the braising liquid and add an earthy umami layer.

smoked paprika version

Smoked paprika version

Use smoked paprika instead of sweet paprika for a subtle barbecue-like smokiness that complements the beef.

gluten free

Gluten-free

This recipe is naturally gluten-free; just ensure your paprika and other spice blends are certified gluten-free if needed.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein

Brisket is an excellent source of high-quality protein, essential for muscle repair and upkeep.

✓

Good Source of Iron

Beef brisket provides heme iron, which is readily absorbed and supports healthy blood oxygen transport.

✓

Vitamin A from Carrots

The carrots in the braise supply beta-carotene, which the body converts to vitamin A for vision and immune health.

✓

Mineral Support from Onions and Garlic

Onions and garlic contribute manganese, vitamin B6, and antioxidant compounds that support overall wellness.

QUESTIONS?

Frequently asked questions

Brisket is ideal because it has enough fat and collagen to become tender when braised. Chuck roast is the best substitute, but it may cook slightly faster.