Holiday Brisket for Passover

Sivan's pitch is simple: if you are making brisket for your Passover Seder, this is the only recipe you need. The method is a one-pot braise that layers aromatics, a whisked marinade, and kosher wine, then finishes low and slow in the oven with root vegetables.

Method

1. Saute the aromatics. Cook lots of onions and leeks (use the entire leek) in a large pot until browned.
2. Season the brisket. While the aromatics cook, rub the brisket generously with salt, pepper, and paprika. Massage the seasoning into the meat thoroughly.
3. Sear the brisket. Push the onions and leeks aside, place the brisket in the center of the pot, and sear both sides.
4. Add carrots and garlic. Toss in carrots and two whole garlic cloves around the meat.
5. Pour the marinade. Whisk together a marinade (Sivan references full ingredient details in her post) and pour it directly over the brisket.
6. Add wine. Open a bottle of kosher wine and pour it in to top things off.
7. Braise covered, about one hour. Cover the pot and let it cook on the stovetop for roughly an hour.
8. Add potatoes. Place big chunks of sweet potatoes and golden potatoes into the pot.
9. Bake. Cover with parchment paper, then foil, and transfer to the oven until everything is tender and the sauce has reduced.
10. Finish. The whole garlic cloves will be soft enough to pop out and smear directly over the brisket before serving.

Key Takeaways

• One-pot method. Saute, sear, braise, and bake all happen in the same vessel, which keeps cleanup manageable for a holiday meal.
• Leeks make a difference. Using the entire leek alongside onions builds a sweeter, more complex aromatic base than onions alone.
• Whole garlic cloves as a finishing element. Rather than mincing garlic into the braise, keeping the cloves whole lets them slow-roast until they are spreadable. Smearing them over the carved brisket adds a final layer of flavor.
• Wine goes in the pot. A full pour of kosher wine deepens the braising liquid and keeps the dish Passover-appropriate.
• Double-seal for the oven. Parchment paper under foil traps steam more effectively and prevents the foil from reacting with the acidic braising liquid.