Passover Brisket by Emeril
Celebrate Passover with Emeril’s mouthwatering Passover Brisket, a hearty and flavorful centerpiece that’s perfect for any holiday table. This recipe features a tender, slow-braised beef brisket infused with the rich warmth of fresh herbs, dry red wine, and a savory blend of caramelized onions, garlic, carrots, and celery. Seasoned with kosher salt, black pepper, and a touch of paprika, the brisket is seared to perfection before being oven-braised to achieve its fork-tender texture. Perfectly paired with the robust pan gravy made from the cooking juices, this dish is sure to be a showstopper. With easy-to-follow steps and a balance of traditional and elevated flavors, Emeril’s Passover Brisket is an irresistible way to honor the holiday while delighting your taste buds.
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Recipe Information
Ingredients
- 5 pounds beef brisket
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 large yellow onions, sliced
- 4 cloves garlic cloves, minced
- 4 medium carrots, peeled and cut into chunks
- 3 stalks celery stalks, chopped
- 2 tablespoons tomato paste
- 2 cups beef stock
- 1 cup dry red wine
- 4 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 2 leaves bay leaves
Instructions
Preheat your oven to 325°F (163°C).
Pat the brisket dry with paper towels and season it on all sides with kosher salt, black pepper, and paprika.
Heat the olive oil in a large, heavy oven-safe pot (like a Dutch oven) over medium-high heat. Sear the brisket for 4-5 minutes on each side until browned. Remove the brisket and set aside.
Lower the heat to medium and add the sliced onions to the pot. Sauté for about 5 minutes, stirring frequently, until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the carrots, celery, and tomato paste, cooking for 2-3 minutes until the vegetables are coated and slightly caramelized.
Pour in the beef stock and dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Add the thyme, rosemary, and bay leaves to the pot. Return the seared brisket to the pot, making sure it is partially submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Braise the brisket for 3-3.5 hours, basting it with the cooking liquid every hour, until the meat is fork-tender.
Once cooked, remove the brisket from the pot and let it rest on a cutting board for 10-15 minutes before slicing against the grain.
If desired, strain the cooking liquid and serve as a gravy alongside the brisket and vegetables.
Serve warm and enjoy this flavorful holiday dish.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1481 mg | 64% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.8 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1159 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
