Passover Braised Brisket Recipe

Preheat your oven to 300°F (150°C).

In a large Dutch oven, heat the olive oil over medium-high heat.

Season the brisket with salt and pepper, then sear it in the hot oil until browned on both sides, about 4-5 minutes per side. Remove the brisket and set aside.

In the same pot, add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Stir in the tomato paste, thyme, and paprika, cooking for another minute.

Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.

Return the brisket to the pot, add the bay leaves, carrots, and celery, and bring to a simmer.

Cover the pot with a lid and transfer it to the preheated oven.

Braise the brisket for 3-4 hours, or until it is fork-tender.

Remove the brisket from the pot and let it rest for 15 minutes before slicing.

Serve the sliced brisket with the braising liquid and vegetables.

Spice Level:

Dietary