Is it even Pesach without brisket? Low and slow is the way to go for
soft, moist brisket.
Serves 8
3–4 lb. first-cut brisket (second-cut is also okay)
Salt, to taste Black pepper, to taste
1⁄4 cup + 1⁄4 cup olive oil, divided
3 medium onions, sliced in half-moons
1 1/2 cups chicken soup
1 1/2 cups red wine
3 tablespoons brown sugar
30 cloves garlic, sliced
1. Preheat oven to 325°F.
2. Pat the brisket dry and season with salt and pepper to taste.
3. In a large frying pan, heat 1⁄4 cup olive oil over high heat and sear the brisket for 4 minutes per side. Transfer to a plate and set aside.
4. Add remaining 1⁄4 cup olive oil to the frying pan. Add onions and sauté for 15 minutes, until golden.
5. Add the chicken broth and deglaze the pan, scraping up any brown bits from the bottom and mixing them into the onions. Transfer to a 9x13-inch baking dish.
6. Add the wine and brown sugar and stir gently. Add the brisket and sprinkle garlic all over.
7. Cover and bake for 31⁄2 hours.
Featured in the Whisk by Ami Magazine
Photo by Chay Berger
