This Passover brisket recipe delivers a deeply satisfying centerpiece for your holiday meal. The process begins by searing the brisket to a rich, dark brown, creating a flavorful crust that seals in the juices. This initial step is crucial for developing the depth of flavor that characterizes the final dish.
The browned brisket then nestles into a pan alongside a medley of sautéed vegetables – onions, celery, and carrots – that have been caramelized with tomato paste and then enriched with a generous splash of red wine. This creates a robust and aromatic base for the braising liquid. The magic of this recipe lies in the slow and low cooking process.
As the brisket simmers gently in the wine-infused vegetable sauce, the flavors meld and intensify, transforming the humble ingredients into something truly extraordinary. The vegetables gradually break down, creating a jammy, intensely flavorful sauce that coats the brisket in a luscious glaze. The brisket itself becomes incredibly tender, yielding to the touch and practically melting in your mouth.
The cooking time will vary depending on the size of your brisket and the characteristics of your oven. Instead of relying solely on a timer, focus on achieving the desired tenderness. When done, the brisket should be easily pierced with a fork and fall apart with minimal effort.
To serve, the brisket is best cut in half and then sliced thinly against the grain. This ensures that each slice is tender and easy to chew. If you're not serving immediately, return the sliced brisket to the braising liquid to keep it moist and flavorful.
Reheating the brisket in its braising liquid will only enhance the flavors further. The result is a dish that is both comforting and elegant, perfect for a festive occasion.
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