Secret 4-Hour Passover Brisket Recipe for Your Seder Table
Craving a tender, juicy Passover Brisket Recipe for Your Seder Table? This easy, traditional meal will wow your guests. The secret lies in a low-and-slow braise and a rich, flavorful sauce, resulting in a fork-tender brisket that is the crowning glory of any Seder dinner.
Ingredients
- 1 (5-pound) first-cut beef brisket trimmed with about 1/4-inch fat cap left on
- 2 tbsp olive oil
- 1 tbsp Kosher salt plus more to taste
- 1 tbsp freshly ground black pepper
- 1 tbsp paprika
- 3 large yellow onions thinly sliced
- 4 medium carrots peeled and roughly chopped
- 6 cloves garlic minced
- 1 (6 ounce) can tomato paste
- 1.5 cups dry red wine Kosher for Passover, such as Cabernet Sauvignon
- 3 cups beef broth low-sodium, Kosher for Passover
- 2 bay leaves
Instructions
- Preheat your oven to 325°F (165°C). Pat the brisket dry with paper towels. In a small bowl, combine the Kosher salt, black pepper, and paprika. Rub the spice mixture generously over all sides of the brisket.
- Heat the olive oil in a large Dutch oven over medium-high heat. Carefully place the brisket in the pot, fat-side down, and sear for 5-7 minutes per side, until a deep brown crust forms. Use tongs to sear the edges as well. Remove the brisket from the pot and set it aside on a plate.
- Reduce the heat to medium. Add the sliced onions and chopped carrots to the Dutch oven, scraping up any browned bits from the bottom of the pot. Cook, stirring occasionally, for 10-12 minutes, until the onions are soft and deeply caramelized.
- Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly in color.
- Pour in the red wine to deglaze the pot. Bring to a simmer, scraping the bottom of the pot to release any remaining flavorful bits. Let the wine reduce by about half, which should take about 5 minutes.
- Stir in the beef broth and add the bay leaves. Bring the liquid to a simmer. Return the seared brisket to the pot, fat-side up. The liquid should come about halfway up the sides of the brisket. If needed, add a little more broth or water.
- Cover the Dutch oven with its tight-fitting lid and transfer it to the preheated oven. Braise for 3.5 to 4 hours, or until the brisket is fork-tender and a meat thermometer inserted into the thickest part reads about 200°F (93°C). Check halfway through and turn the brisket over if desired.
- Remove the pot from the oven. Let the brisket rest in the liquid for at least 30 minutes before slicing. For best results, follow the notes below for chilling overnight. To serve, transfer the brisket to a cutting board and slice thinly against the grain. Serve warm, topped generously with the sauce and vegetables from the pot.
Notes
The Real Secret to a Perfect Brisket: For the most flavorful and perfectly sliced brisket, make it a day ahead. After cooking, allow the brisket to cool completely in its braising liquid, then cover and refrigerate the entire pot overnight. The next day, skim the solidified fat from the top of the liquid. Remove the cold brisket (which is firm and easy to slice) and cut it thinly against the grain. Place the slices back into the defatted sauce and reheat gently on the stovetop or in a 300°F oven until warmed through. This method enhances the flavor and makes serving a breeze.
Choosing Your Brisket: Look for a 'first cut' or 'flat cut' brisket for leaner slices. Ensure it has a good fat cap (about 1/4-inch thick) to keep the meat moist during the long braise.
Storage: Leftover brisket can be stored in its sauce in an airtight container in the refrigerator for up to 4 days.
