Passover Red Wine Braised Beef Brisket
Brisket is often the star of a traditional Passover meal. Adding spices and aromatics lends for a beautiful, tender and flavorful brisket. If you would prefer not to use red wine in the recipe, 5 cups of chicken stock can be used. Serves 8-10. Time to cook 3 hours 45 minutes.
1/4 cup olive oil
1 tsp. ground ginger
2 tbs. smoked paprika
1 tbs. orange zest
1 tbs. dry mustard
1 tbs. granulated garlic
1 tbs. granulated onion
4 lbs. beef brisket
1-2 large onions, quartered
3 ribs of celery, diced
8 carrots, peeled and diced
8 cloves of garlic, smashed
1 28 oz. can of crushed tomatoes
2 bay leaves
3-4 sprigs of thyme
1 cup red wine
4 C chicken broth
2 tbs. all purpose flour
12 oz. cremini mushrooms, quartered
16 oz. cipollini or pearl onions
16 oz. grape tomatoes salt and pepper to taste
Lightly trim the brisket of excess fat. Place on a sheet pan. In a small bowl, add ground ginger, granulated garlic, smoked paprika, orange zest, dry mustard, and granulated onion. Mix until fully blended. Rub brisket generously with spice mixture and olive oil. Cover and marinate overnight. Refrigerate. Preheat the oven to 350 degrees. Remove brisket from the refrigerator and season both sides with salt and pepper. Heat the oil in a Dutch oven pot or deep pan over medium-high heat. Sear the brisket for 3-4 minutes on each side. Remove the brisket. Reduce the heat to medium heat. Add the onions, celery, 3 carrots, and 4 ounces of mushrooms. Cook for 2-3 minutes or until lightly caramelized. Add garlic and flour. Stir until flour is combined.
Deglaze with red wine. Reduce by half. Add crushed tomatoes, bay leaves, and thyme sprigs. Add chicken stock. Mix well until combined. Season with salt and pepper. Taste. Add the brisket to the pan. Bring to a simmer. Cover with a lid or aluminum foil. Braise in the oven for 3-3.5 hours, turning the roast over once throughout the cooking process. The brisket should be very tender. Remove the brisket to a cutting board. Allow to cool slightly before slicing with a knife. Bring the broth in the pan to a simmer and reduce by half. In a saute pan, saute onion, mushrooms, carrots, and tomato. Cook until slightly caramelized. Season with salt and pepper. Strain braising liquid mixture. Taste for seasoning adjustments. Add brisket to serving platter.
Pour some of the braising liquid mixture onto a platter. Add sauteed vegetables. Garnish with chopped parsley. Serve!
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