Description
Unlock the secret to a perfectly tender, fall-apart pesach brisket that melts in your mouth and boasts deep, rich flavor. This ultimate guide will walk you through creating a holiday masterpiece that’s surprisingly simple.
Ingredients
- 1 (3-5 pound) beef brisket, flat cut
- 2 tablespoons olive oil or neutral oil
- 2 large yellow onions, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced (optional)
- 2 tablespoons tomato paste
- 1 cup dry red wine (kosher for Passover, or extra beef broth)
- 4 cups beef broth (kosher for Passover, low sodium)
- 2 bay leaves
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare Brisket: Pat brisket dry and season generously with salt and pepper. Let sit at room temperature for 30 minutes.
- Sear Brisket: Heat oil in a large Dutch oven over medium-high heat. Sear brisket fat-side down for 5-7 minutes until deep golden brown. Flip and sear other side for 5-7 minutes. Remove and set aside.
- Build Sauce: Reduce heat to medium. Add onions, carrots, and celery; sauté for 8-10 minutes until softened. Add garlic and tomato paste; cook for 1-2 minutes. Pour in wine, scraping up browned bits. Simmer 2-3 minutes. Stir in beef broth, bay leaves, and thyme.
- Braise: Return brisket to the pot. Bring liquid to a gentle simmer. Cover tightly and transfer to a preheated 300°F (150°C) oven. Cook for 3-4 hours, or until fork-tender, flipping halfway.
- Rest & Slice: Remove from oven. Transfer brisket to a cutting board, tent with foil, and rest for 15-20 minutes. Skim fat from sauce, reduce if desired. Slice brisket against the grain and serve with sauce.
- Prep Time: 20 mins
- Cook Time: 3-4 hours