Whether you are doing a quick 15 minute Seder in your kitchen with your family, or you are zooming in family from all over the country, one thing I know I can control during this crazy twisted upside-down Passover holiday is the food I serve.
Weeks ago, when the potential quarantine was announced, I made the trip to Costco like everyone else. One of the items that was at the top of my list, other than Clorox wipes, toiler paper, and goldfish, was a brisket that I could freeze and have for our Passover Seder. Let’s be honest – brisket is to Passover as turkey is to Thanksgiving, right? Usually, I like to braise the brisket 2 to 3 days in advance and allow the meat and veggies and sauce to cool and rest in the fridge. But this year my mind was focused more on the passover themed art projects for the kids and I forgot to defrost the brisket. So this year turned into a day-of cooking experience. Luckily, this recipe works just as well day-of!
Preheat your oven to 325 then start with the brisket. When you open the brisket, there will probably be a thick layer of fat on one side called the fat cap. Grab a very sharp knife and trim off some of that fat layer. Don’t take all of it, since as we all know, fat = flavor which is great, but too much creates a fatty, oily sauce. Once trimmed, liberally salt and pepper both side. This is a thick piece of meat, it needs a lot of seasoning.
Next, take a high quality non-stick roasting pan and place it over high heat. Add the oil and once hot, sear the meat. Sear for about 4-5 minutes on 1 side, then when brown and caramelized, flip it over and sear for another 4-5 minutes. Then remove to a plate and set aside.
While the meat is searing, prep your veggies. Take the 3 veggies that make up the base of so many great sauces and soups – carrots, onions and celery and rough chop them into large chunks. Take 4 large garlic cloves and smash them to remove the skin. No need to chop them up, they will fall apart during the cooking process. Add all the veggies and garlic into the pan with the leftover oil and fat from searing the brisket. Sprinkle with salt and pepper and stir around and cook for 2-3 minutes until they begin to brown and soften.
Then add in the tomato paste and thyme and cook for 30 seconds.
Next, pour in the wine to deglaze the pan. Use a wooden spoon to scrape up any brown bits on the bottom of the pan. These bits are filled with so much flavor, we want them to be part of the sauce, not just stuck to the bottom. Then add in the tomatoes and stir.
Once the sauce comes to a simmer, add in the brisket back to pan along with an juices that accumulated on the plate. Then pour in enough chicken stock to bring the liquid about half to 2/3 of the way up the meat. Then cover tightly with a layer of parchment paper followed by a layer of tin foil. Place in the preheated oven for 3-3.5 hours.
After cooking all that time in the delicious sauce, the meat will be m-word and tender, and should even start to fall apart as you take it out of the pan. If you want to serve right away, remove the meat from the pan and slice against the grain. Place it on a platter, surround it with the roasted vegetables and pour the sauce over top – leaving some sauce on the side to ladle on top on each persons plate. I swear this gravy is like liquid gold.
This brisket is a big hit with the whole family. And the best part is, the leftovers are just as good, if not better. We ate it 2 nights later for another meal and even had a little left over to chop up and put into a potato hash in the morning. The possibilities are endless! So cook up something warm and comforting for your family and sit around the table and be thankful for the happy and healthy family sitting with you — or on zoom. Enjoy!
Red Wine Braised Brisket
Ingredients
- 5-6 lb brisket
- 1 tbsp salt
- 1 tbsp black pepper
- 2 tbsp olive oil
- 4 large carrots
- 4 cloves garlic
- 4 stalks celery
- 1 large onion
- salt and pepper
- 2 tbsp tomato paste
- 1 tbsp dried thyme
- 1 750 ml bottle red wine
- 28 oz whole peeled plum tomatoes
- 2-3 cups chicken stock
Instructions
-
Preheat oven to 325.
-
Salt and pepper both sides of the brisket. Place a large roasting pan on the range over high heat. Heat the olive oil, and when hot, sear the brisket for 8-10 minutes, flipping 1/2 way through when browned on the first side.
-
While the meat is browning, chop the carrots, onions and celery into large chunks and smash and peel the garlic.
-
Once the meat is seared on both sides, remove it from the pan and place on a plate aside.
-
Add the vegetables to the left over oil and drippings from the brisket and sauté for 2-3 minutes until the begin to soften. Sprinkle with salt and pepper.
-
Add in the tomato paste and thyme and cook for 30 seconds. Then add in the wine and deglaze the pan, scraping all the brown bits off the bottom. Pour in the tomatoes and stir to combine. Bring the liquid up to a simmer.
-
Add the brisket and any juices that collected on the plate back into the pan.
-
Pour in enough chicken stock so that the braising liquid comes up half way up the brisket.
-
Cover the roasting pan in a layer of parchment paper and then cover tightly with foil. Place in the oven and roast for 3-3.5 hours.
-
Remove the pan from the oven.
-
IF SERVING IMMEDIATELY: Remove brisket from the pan and place aside on a board. Skim the fat off the top of the sauce. Slice the brisket across the grain, place in the serving dish. Surround the meat with the vegetables and then pour the sauce over top. Serve immediately.
-
IF MAKING IN ADVANCE: Allow the brisket to cool, place in a large bowl or container and top with the vegetables and sauce and keep in the refrigerator. When ready to serve, remove the layer of fat that has collected on top. Reheat all the brisket, veggies and sauce in a 375 degree oven for 1-1.5 hours and then serve.
What’s Taking place i’m new to this, I stumbled upon this I have found It positively useful
and it has helped me out loads. I’m hoping to
contribute & assist other users like its aided me.
Good job.
Wonderful goods from you, man. I have understand your stuff previous to
and you’re just too excellent. I really like what you have acquired here, certainly like what you’re stating and the
way in which you say it. You make it entertaining and you still care for to keep
it sensible. I cant wait to read much more from you.
This is really a tremendous site.
I’m really impressed with your writing abilities and alsowith the structure in your blog. Is that this a paid subject or did you customize ityour self? Either way keep up the nice quality writing,it’s uncommon to peer a nice blog like this one nowadays..
It’s going to be finish of mine day, except before
finish I am reading this enormous article to increase my knowledge.
Wow, this article is good, my younger sister is analyzing such things, thus I am going to
convey her.
Its like you read my mind! You appear to know so much aboutthis, like you wrote the book in it or something.I think that you could do with some pics to drive the messagehome a little bit, but other than that, this is great blog.A fantastic read. I will certainly be back.
May I simply just say what a comfort to discover somebody that truly knows what they’re talking about on the web.
You actually know how to bring a problem to light and make it
important. A lot more people should look at this and understand this side of
the story. I can’t believe you aren’t more popular since you
surely have the gift.
I am extremely inspired with your writing abilities and also with the format to your
weblog. Is that this a paid subject matter or did you customize it your self?
Anyway keep up the nice quality writing, it’s rare to look a great blog like this one today..
Aw, this was a really good post. Spending some time and actual effort to generate a really good article… but what
can I say… I procrastinate a lot and don’t seem to
get anything done.
Hey there, You’ve done a fantastic job. I’ll certainly digg
it and personally suggest to my friends. I’m confident they’ll be benefited from this website.
This web site certainly has all the info I needed about this subject
and didn’t know who to ask.
It’s in point of fact a great and useful piece of info.I’m happy that you shared this helpful information with us.Please keep us informed like this. Thank you for sharing.
It is the best time to make a few plans for the future and it’s time to be happy.
I have read this post and if I may just I desire to counsel you some fascinating things
or advice. Perhaps you could write subsequent articles regarding this article.
I desire to read more things approximately it!
We absolutely love your blog and find the majority
of your post’s to be precisely what I’m looking for.
Does one offer guest writers to write content in your case?
I wouldn’t mind publishing a post or elaborating on many of the subjects you write regarding
here. Again, awesome web site!
Hi there everybody, here every one is sharing these familiarity, thus it’s good to read this website, and I used to
go to see this blog daily.
Hi! Do you use Twitter? I’d like to follow you if that would be ok.I’m definitely enjoying your blog and look forward to new posts.
Good day! Do you use Twitter? I’d like to follow you if that would be okay.
I’m definitely enjoying your blog and look forward to new updates.
It’s nearly impossible to find educated people for this subject, however,
you seem like you know what you’re talking about! Thanks
Its like you read my mind! You seem to know so much about this, like you
wrote the book in it or something. I think that you could do with a
few pics to drive the message home a bit, but instead of that, this is
fantastic blog. A great read. I will definitely be back.
What’s Happening i am new to this, I stumbled upon this I’ve
found It absolutely useful and it has aided me out
loads. I am hoping to give a contribution & aid different customers like its helped me.
Good job.
Magnificent beat ! I would like to apprentice whilst you amend your web site, how could i subscribe fora blog website? The account helped me a acceptabledeal. I have been tiny bit familiar of this your broadcast provided bright clear idea
This text is invaluable. When can I find out more?
Hello, just wanted to say, I liked this post.
It was inspiring. Keep on posting!