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.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:210 mins

Total Time:240 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Pat the brisket dry with paper towels and season it on all sides with kosher salt, black pepper, and paprika.

Step 3

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.

Step 4

Lower the heat to medium and add the sliced onions to the pot. Sauté for about 5 minutes, stirring frequently, until softened.

Step 5

Add the minced garlic and cook for an additional minute until fragrant.

Step 6

Stir in the carrots, celery, and tomato paste, cooking for 2-3 minutes until the vegetables are coated and slightly caramelized.

Step 7

Pour in the beef stock and dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

If desired, strain the cooking liquid and serve as a gravy alongside the brisket and vegetables.

Step 12

Serve warm and enjoy this flavorful holiday dish.

Nutrition Facts

Serving size	(3780.4g)

Amount per serving	% Daily Value*
Calories	6046.4

Total Fat 302.9g	0%
Saturated Fat 110.1g	0%
Polyunsaturated Fat 13.4g
Cholesterol 2131.9mg	0%
Sodium 11858.8mg	0%
Total Carbohydrate 80.8g	0%
Dietary Fiber 19.0g	0%
Total Sugars 34.3g
Protein 682.4g	0%

Vitamin D 181.4IU	0%
Calcium 556.9mg	0%
Iron 68.7mg	0%
Potassium 9187.7mg	0%

*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.

Source of Calories

Fat: 47.2%

Protein: 47.2%

Carbs: 5.6%