This Passover brisket is savory and tender and can even be prepared a full day ahead and then reheated in just 30 minutes.
Preparation Time
40 mins
Cooking Time
4 hr
Total Time
4 hr 40 mins
Calories
254 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Puree plum tomatoes with juice in a food processor; set aside.
Step 3
Trim any remaining excess fat from the brisket. Generously season both sides with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Step 4
Heat olive oil in a Dutch oven over medium-high heat. Add brisket and brown very well, 4 to 5 minutes per side. Transfer to a plate and set aside.
Step 5
Reduce heat to medium-low and add remaining olive oil, onions, and garlic. Cook, stirring frequently, until quite brown and very soft, about 25 minutes. Add red wine, raise heat to high, and bring to a boil. Cook for about 2 minutes, scraping the browned bits of food off the bottom with a wooden spoon.
Step 6
Add pureed tomatoes, carrots, and celery and stir well to combine. Return brisket to the pot, spooning some of the liquid and vegetables over it.
Step 7
Cover and transfer to the preheated oven. Cook until brisket is very tender, about 3 hours, carefully turning the meat halfway through.
Step 8
Remove from the oven and let cool slightly, 10 to 15 minutes. Carefully remove brisket to a cutting board and slice across the grain into 1/4-inch thick slices.
Step 9
Transfer sauce and vegetables to a food processor and process until smooth. Adjust seasoning with salt and pepper if necessary.
Step 10
Return sauce to the pot and place sliced brisket in the sauce. Warm over medium-low heat for 5 minutes before serving.
Ingredients
2 cloves garlic
1 ½ teaspoons salt, or to taste
3 tablespoons olive oil, divided
¼ teaspoon ground black pepper, or to taste
2 cups dry red wine
1 (5 pound) beef brisket
3 large onions, thinly sliced
1 (28 ounce) can plum tomatoes with juice
5 medium carrots, peeled and cut into 2-inch pieces
2 stalks celery, peeled and cut into 2-inch sticks
