Passover is a time for family gatherings, and no Passover meal is complete without a delicious brisket. This recipe is a crowd-pleaser and perfect for those looking for a classic recipe that their tough-to-impress aunt would praise.
The key to a great brisket is to cook it low and slow, so it's tender and flavorful. The prep time is minimal, and once the brisket is in the oven, you can sit back and relax until it's ready to be served.
Ingredients We Love
Thyme – This herb is more than just a flavor enhancer - it contains anti-inflammatory compounds that may reduce symptoms associated with arthritis, asthma, and inflammatory bowel disease. Plus, its antioxidants help protect cells from damage which can lower your risk of chronic illnesses like cancer and Alzheimer’s. Need some respiratory relief? Thyme has essential oils that act as expectorants, helping clear out mucus so you can breathe easier again in no time. Last but not least - this wonder ingredient also boasts antimicrobial properties for improved digestive health!
Garlic – Not only does it have potent antimicrobial and anti-inflammatory properties that can help supercharge your immune system, but the compounds in garlic are also known to relax blood vessels for better circulation. It has been associated with lower cholesterol levels and reduced risk of heart disease, too. So if you're looking after yourself inside as well as out - give garlic a try. And don't forget about cancer prevention either: studies suggest that incorporating more garlicky goodness into our diets may reduce the risk of certain types of cancers. To top this off, research even shows that munching on some delicious cloves might do wonders for cognitive function, helping protect brain cells from damage and reducing age-related decline over time.
Bone Broth - Bone broth is a powerhouse of nutrition, offering various health benefits that may leave you feeling fit and fabulous. From strengthening the gut lining to reducing inflammation in joints and supporting immune function, bone broth could be your body's go-to natural remedy. In addition to its anti-inflammatory properties and joint support functions, it also provides essential vitamins, minerals and amino acids – all while being incredibly easy on the taste buds.
Pro Tips For The Perfect Brisket
Choose The Right Cut of Meat - The most important factor in making a great brisket is selecting the proper cut of meat. Don’t settle for just any ‘ol slab – look for one featuring an impressive “fat cap,” which will keep your masterpiece moist during cooking while delivering maximum flavor!
Season Generously - A good brisket needs a lot of seasoning to make it work. Rub the meat with your spice blend, and don't be afraid to use a lot of salt and pepper.
Cook Low & Slow - Brisket may be a tough cut of meat, but with the proper technique, its flavor, and tenderness are hard to beat! Durable fibers can become melt-in-your-mouth delicious in no time when cooked low and slow - perfect for use on both ovens or smokers.
Don't Rush Resting Your Meat - To ensure maximum juiciness, let your cooked masterpiece rest for 15 to 20 minutes before slicing. This allows the juices to redistribute throughout the meat, making for a more tender and flavorful brisket.
Slice Against The Grain: When you’ve patiently cooked your brisket low and slow and rested it for 15-20 minutes, it's finally time to slice it. Don’t fumble so close to the finish; cutting against the meat's grain will make a huge difference in texture and tenderness.
Passover Ready Classic Brisket
- 1 5–6 pound beef brisket
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup beef bone broth
- 1/2 cup dry red wine
- 1/4 cup tomato paste
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Preheat your oven to 325°F.
- Season the brisket with salt and black pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the brisket and brown on both sides, about 3-4 minutes per side.
- Remove the brisket from the pot and set aside.
- Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
- Add the beef broth, red wine, tomato paste, honey, Dijon mustard, paprika, and thyme to the pot and stir to combine.
- Return the brisket to the pot and spoon some of the sauce over it.
- Cover the pot and transfer it to the oven.
- Bake for 3-4 hours or until the brisket is tender and falls apart easily with a fork.
- Remove the brisket from the pot and let it rest for 15-20 minutes before slicing it against the grain.
- Serve the brisket with the sauce on top.