Martha Stewart Braised Brisket for Passover

Martha Stewart braised brisket for Passover takes about 4 hours 45 minutes and a 5 pound beef brisket, red wine and baby carrots to make a meltingly tender holiday dinner. Save this make-ahead Passover dinner for Seder night, Easter Sunday or a cozy winter weeknight dinner, because it's all cooked in one roasting pan.

Sear the brisket hard on both sides before it goes in the oven, because that browning builds the base of the whole sauce. Skip it and you get pale meat and a thin, flat gravy.

Martha roasts the carrots, parsnips and pearl onions in the same pan as the meat, so they soak up the wine and stock. She also finishes the reduced sauce with a splash of balsamic vinegar, which lifts the rich flavor right at the end.

Martha Stewart Braised Brisket for Passover

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Course: DinnerCuisine: American, JewishDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

4

hours 

15

minutes

Calories

520

kcal

A long, slow braise in red wine and stock turns a tough brisket fork tender while the vegetables roast right alongside it. The pan juices cook down into a glossy sauce for drizzling over thin slices.

Ingredients

• 1 first cut of beef brisket (5 pounds)
  

• Coarse salt and freshly ground pepper
  

• 3 tablespoons extra-virgin olive oil, plus more if needed
  

• 1 large onion, halved and thinly sliced
  

• 2 garlic cloves, minced, plus 1 head, halved horizontally
  

• 2 tablespoons tomato paste
  

• 1 1/2 cups dry red wine
  

• 4 1/2 cups homemade or store-bought low-sodium chicken stock
  

• 2 fresh or dried bay leaves, plus more fresh for garnish if desired
  

• 1 pound parsnips, peeled and halved
  

• 20 baby carrots (about 8 ounces), peeled and stems trimmed to ½ inch
  

• 10 ounces red pearl onions, peeled (about 2 ½ cups)
  

• 1 tablespoon balsamic vinegar
  

Directions

• Sear the brisket: Preheat the oven to 325°F and season the brisket on both sides with salt and pepper. Heat 3 tablespoons olive oil in a roasting pan across 2 burners on medium-high, then sear the meat 4 to 5 minutes per side until browned.
• Build the sauce base: Move the brisket to a plate and reduce the heat to medium. Cook 1 large sliced onion and 2 minced garlic cloves for about 4 minutes until soft, then stir in 2 tablespoons tomato paste for 1 minute.
• Deglaze with wine: Pour in 1 1/2 cups dry red wine and scrape up the browned bits from the bottom of the pan. Those bits hold a lot of flavor, so get every last one.
• Add stock and braise: Add 4 1/2 cups low-sodium chicken stock and 2 bay leaves, then bring it to a boil. Set the brisket back in the pan and cover it with foil.
• Roast the meat: Roast in the oven for about 2 hours until the meat is very tender, then flip it over. Tuck in the halved head of garlic, cover again and roast 30 minutes more.
• Add the vegetables: Add the parsnips, baby carrots and pearl onions around the brisket and cover the pan. Roast about 1 hour, until both the meat and the vegetables are tender.
• Rest the meat: Move the vegetables and garlic to a platter and the brisket to a cutting board, keeping the pan sauce. Tent the meat with foil and let it rest.
• Reduce the sauce: Let the sauce stand in the pan for 15 minutes, then skim the fat off the top. Cook it across 2 burners over medium-high heat for about 20 minutes until reduced by slightly more than half, then stir in 1 tablespoon balsamic vinegar.
• Slice and serve: Slice the brisket thinly against the grain and arrange it on the platter with the vegetables. Season with pepper, drizzle with some sauce and serve the rest on the side, with fresh bay leaves on top if you like.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this brisket a day ahead?

Yes, and it's actually easier that way. Let the meat and vegetables cool in their juices, then cover and refrigerate overnight. Reheat covered in a 350°F oven for about 30 minutes, then make the sauce.

How do I pick the right cut of brisket?

Go for a first cut, also called the flat cut, with an even thickness and a layer of fat along one side. Aim for a piece in the 3 1/2 to 5 pound range. Don't trim that fat, since it bastes the meat as it braises.

Can I use a different pan if I don't have a roasting pan?

A large Dutch oven with a tight lid works well if the brisket fits. A roasting pan is easier because it sits across two burners for searing and reducing the sauce. Cover a roasting pan tightly with foil so the steam stays in.

Can you overcook brisket?

Yes, and overcooked brisket turns dry even though it's tender. Check it while it cooks instead of trusting only the clock. It's done when a fork slides in easily, so start testing near the 2 1/2 hour mark.

What should I serve with braised brisket?

Rice or mashed potatoes soak up the sauce nicely. For Passover, a potato kugel is a great match, since the vegetables are already cooked in the pan. A simple green salad adds a fresh contrast.