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sliced passover beef brisket

Braised Brisket

Braised brisket is a hearty and flavorful Passover main dish that is sure to impress your guests. This recipe serves 6-8 people. Braised brisket is a classic Passover main dish that is perfect for any Seder or holiday meal. The slow cooking process allows the meat to become tender and flavorful, while the vegetables and spices create a rich and aromatic sauce.
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Course Main Course
Cuisine Jewish

Equipment

  • Dutch oven or large pot with lid
  • Cutting board
  • Chef's knife

Ingredients
  

  • 4 lbs. beef brisket
  • 2 tablespoons olive oil
  • 2 onions sliced
  • 4 carrots sliced
  • 4 celery stalks sliced
  • 4 garlic cloves minced
  • 2 cups beef broth
  • 1 cup dry red wine
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 325°F.
  • Season the brisket with salt and pepper.
  • Heat the olive oil in a Dutch oven over medium-high heat.
  • Add the brisket to the pot and sear on all sides until browned, about 5-7 minutes per side.
  • Remove the brisket from the pot and set aside.
  • Add the onions, carrots, celery, and garlic to the pot and cook until softened, about 5-7 minutes.
  • Add the beef broth, red wine, tomato paste, bay leaves, thyme, salt, and pepper to the pot and stir to combine.
  • Return the brisket to the pot and spoon the sauce over the top.
  • Cover the pot with a lid and transfer to the oven.
  • Bake for 3-4 hours or until the brisket is tender and falling apart.
  • Remove the pot from the oven and let the brisket rest for 15-20 minutes before slicing and serving.

Notes

You can serve this dish with a variety of sides, such as roasted vegetables, mashed potatoes, or matzo. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Try these bay leafs!