Passover Brisket

Name: Passover Brisket
Prep time: PT20MIN
Cook time: PT3.5HOURS
Total time: PT4HOURS
Yield: 10 servings
Cuisine: Jewish
Ingredients: 5–6 lb beef brisket (first cut or whole); 2 tbsp olive oil; 3 large onions, sliced; 6 cloves garlic, minced; 1 cup dry red wine (kosher for Passover); 1 cup beef broth; 1 can (14 oz) crushed tomatoes; 2 tbsp tomato paste; 3 carrots, cut into chunks; 2 tbsp brown sugar or honey; 2 tsp paprika; 1 tsp onion powder; Salt and freshly ground black pepper; 2 bay leaves; Fresh thyme sprigs

Slow-braised beef brisket with onions, garlic, and red wine — the centerpiece of many seder tables.

Back to All Passover Recipes

Gluten-free

Prep: 20 min Cook: 3.5 hours Total: 4 hours 10 servings

📜 History & Significance

Brisket became a staple of Ashkenazi Jewish cooking because it was an affordable, tough cut that transformed with slow braising — perfect for the long seder meal. The tradition of making brisket a day ahead actually improves flavor, which made it ideal for holiday cooking when time is precious.

🥘 Ingredients

• 5–6 lb beef brisket (first cut or whole)
• 2 tbsp olive oil
• 3 large onions, sliced
• 6 cloves garlic, minced
• 1 cup dry red wine (kosher for Passover)
• 1 cup beef broth
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 3 carrots, cut into chunks
• 2 tbsp brown sugar or honey
• 2 tsp paprika
• 1 tsp onion powder
• Salt and freshly ground black pepper
• 2 bay leaves
• Fresh thyme sprigs

👩‍🍳 Instructions

1Preheat oven to 325°F (165°C). Pat brisket dry and season generously with salt, pepper, paprika, and onion powder on both sides.
2Heat olive oil in a large Dutch oven or roasting pan over medium-high heat. Sear brisket until deeply browned, about 4–5 minutes per side. Remove and set aside.
3In the same pan, sauté sliced onions until golden and caramelized, about 15 minutes. Add garlic and cook 1 minute more.
4Deglaze with red wine, scraping up the browned bits. Simmer for 2 minutes.
5Add crushed tomatoes, tomato paste, beef broth, brown sugar, bay leaves, and thyme. Stir to combine.
6Return brisket to the pan, fat side up. Tuck carrots around it. The liquid should come about halfway up the meat.
7Cover tightly with foil and a lid. Braise in the oven for 3–3.5 hours, until fork-tender.
8Remove brisket and let rest 15 minutes. Slice against the grain. Spoon sauce and onions over the top.

🔄 Variations

Sweet & Tangy

Add a bottle of Heinz chili sauce and a can of cranberry sauce for a retro-style sweet brisket.

Cola Brisket

Replace wine and broth with 2 cups of Coca-Cola and a packet of onion soup mix — a surprisingly delicious shortcut.

Mediterranean Brisket

Add dried apricots, green olives, and preserved lemon for a Sephardic twist.

💡 Tips

Make it a day ahead — the flavors improve dramatically overnight. Refrigerate, then slice cold (much easier!) and reheat in the sauce.
Always slice against the grain for the most tender results.
If the sauce is too thin, reduce it on the stovetop after removing the brisket.
First-cut brisket is leaner; whole brisket with the point is fattier and more flavorful.