She Strengthens

Savory Brisket Recipe for a Memorable Passover

The Classic Dish Gets a Flavorful Twist

Brisket, a staple of Jewish cuisine, is transformed into a mouthwatering masterpiece with a Hungarian paprika rub, slow-cooked with tomatoes, onions, and rosemary. The addition of brown sugar and vinegar creates a perfect balance of sweet and savory flavors. This dish is sure to impress at your Passover gathering.

Planning Ahead

To ensure a stress-free Passover, prepare the brisket a day in advance. The flavors will meld together beautifully after a night in the refrigerator. If you’re looking for a kosher-for-Passover alternative to cider vinegar, try using kosher-for-Passover red wine vinegar instead.

Ingredients and Instructions

For this recipe, you’ll need:

• 2 tablespoons kosher salt
• 1 tablespoon Hungarian paprika
• 2 teaspoons garlic powder
• 1 teaspoon freshly ground black pepper
• 1 (4- to 5-pound) beef brisket, cut in half widthwise
• 2 tablespoons olive oil
• 2 medium yellow onions, medium dice
• 12 medium garlic cloves, crushed and peeled
• 6 tablespoons packed light brown sugar
• 2 tablespoons tomato paste
• 1 (14-1/2-ounce) can whole tomatoes, liquid and cores discarded, tomatoes broken up by hand into large chunks
• 2 (6-inch) branches fresh rosemary
• 1 bay leaf
• 1/4 cup cider vinegar
• 2 cups water

Step-by-Step Cooking Process

1. Preheat your oven to 325°F and arrange a rack in the middle.
2. Combine the salt, paprika, garlic powder, and pepper in a small bowl. Rub the mixture all over the brisket pieces and set aside.
3. Heat the oil in a 6-quart Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium-high heat. Add one piece of the brisket and cook until browned on both sides, about 10 minutes total. Repeat with the second piece of meat.
4. Reduce the heat to medium and sauté the onions, garlic, and brown sugar until the onions are softened and starting to caramelize, about 12 minutes. Add the tomato paste and cook until it’s no longer raw-tasting, about 2 minutes.
5. Add the remaining ingredients and stir to combine. Increase the heat to high and bring the mixture to a boil.
6. Return the brisket to the pot, fat side up, cover, and braise in the oven for 1 hour. Rotate the meat from bottom to top, keeping the fat side up, and braise for an additional 1 1/2 to 2 hours, or until the brisket is fork tender.
7. Remove the brisket from the oven, uncover, and let cool in the braising liquid until the sauce is just warm, about 1 hour. Cover and refrigerate overnight.
8. The next day, heat the oven to 325°F and arrange a rack in the middle. Remove the brisket to a cutting board and slice off the excess fat. Scrape away the hardened layer of fat on the surface of the sauce and discard the rosemary branches and bay leaf.
9. Slice the brisket against the grain into 1/2-inch-thick pieces and return the slices to the sauce. Cover the pot and place it in the oven until the brisket is warmed through, about 45 minutes. Serve on a platter with the sauce spooned over the meat.

Savor the Flavors

This slow-cooked brisket recipe is sure to become a new Passover tradition. The combination of Hungarian paprika, brown sugar, and vinegar creates a rich, savory flavor profile that’s perfectly balanced. Serve with potatoes or on its own, and enjoy the oohs and aahs from your guests.