Ingredients
Equipment
Method
- Preheat and prep. Preheat oven to 300°F (150°C). Pat the brisket completely dry with paper towels. Season generously on all sides with kosher salt and black pepper. Let sit at room temperature while you prep other ingredients (about 20 minutes).
- Sear the brisket. Heat a large Dutch oven over high heat. Add avocado oil and heat until shimmering. Carefully add the brisket and sear without moving for 4-5 minutes until deeply browned. Flip and sear the other side for 4 minutes. Remove to a plate.
- Caramelize the onions. Reduce heat to medium. Add sliced onions and a pinch of salt to the pot. Cook for 8-10 minutes, stirring occasionally and scraping up the fond (browned bits), until onions are softened and golden.
- Add aromatics. Add smashed garlic cloves and tomato paste. Stir constantly for 1-2 minutes until fragrant and the tomato paste darkens slightly.
- Deglaze with wine. Pour in the red wine, scraping up any remaining browned bits from the bottom. Bring to a simmer and let cook for 3-4 minutes to reduce slightly. Add beef broth, thyme, rosemary, and bay leaves.
- Braise the brisket. Return the brisket to the pot, fat-side up, nestling it into the onions. The liquid should come about halfway up the meat. Cover with a tight-fitting lid and transfer to the preheated oven.
- Cook low and slow. Braise for 3 to 4 hours, without opening the oven, until the meat is fork-tender. A fork should slide in with no resistance. The exact time depends on your specific brisket—check at 3 hours, then every 30 minutes until done.
- Rest before slicing. Remove Dutch oven from oven. Transfer brisket to a cutting board and tent loosely with foil. Let rest for 15 minutes. Remove bay leaves and herb stems from the sauce.
- Slice and serve. Slice brisket against the grain into 1/4-inch slices. Arrange on a serving platter. Taste the sauce and adjust seasoning if needed. Spoon onions and sauce generously over the sliced meat. Serve immediately.
Nutrition
Notes
Make-Ahead (Recommended): Make brisket 1-2 days before serving. Refrigerate whole in sauce overnight. Slice when cold, arrange in baking dish, cover with sauce and foil. Reheat at 300°F for 45-60 minutes.
Kosher for Passover: Verify all ingredients (wine, broth, tomato paste) are certified Kosher for Passover. This recipe contains no chametz or kitniyot.
Choosing Your Cut: First cut (flat) is leaner and slices uniformly. Second cut (point) has more fat and deeper flavor. Both work beautifully for this recipe.
Sauce Too Thin? Remove brisket, simmer sauce uncovered on stovetop until reduced to desired consistency.
Short on Time? Try our Instant Pot Brisket for the same flavors in 90 minutes.
