Classic Passover Brisket Recipe

Name: Classic Passover Brisket Recipe
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Cuisine: Holiday
Ingredients: 2-3 lb brisket, preferably second cut; 2 tsp salt, plus more to taste; 2-4 Tbsp olive oil; 1 large onion, diced; 3 stalks of celery, diced; 3 carrots, diced; 2 garlic cloves; 2 Tbsp tomato paste; 1 Tbsp paprika; 2 tsp garlic powder; 2 tsp dried oregano; ½ tsp pepper; 1 bottle red wine; 1 can cola or root beer; 1 (28 oz) can diced or crushed tomatoes; 1-2 cups water (liquid should just cover the brisket when cooking)

Because it's not a Jewish holiday without slow-cooked brisket.

By Shannon Sarna and Sonya Sanford | September 14, 2016

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If there is one Ashkenazi food that’s synonymous with “Jewish holidays” it’s brisket. The Ashkenazic tradition of cooking brisket likely dates back to the 1600s, when the cut of meat was used for corned beef as a preservation method. When German and Czechoslovakian Jews began to immigrate to the United States in the 19th century, they brought this traditional dish with them and helped popularize it.

Why did brisket take a stronghold on the Ashkenazi table? Aside from its deliciousness, historically, brisket was a cheaper cut of meat due to its toughness. It requires low and slow cooking to become tender, which is a style of preparation ideal for kosher homes where food must be made in advance of the holiday itself, or can be kept on a low flame for a long stretch of time. Relatively affordable and large in size, brisket remains an ideal make-ahead dish, it freezes beautifully and amply serves a crowd.

Some brisket recipes demand for the inclusion of cola, and others feature tangy ketchup as an essential ingredient. This version embraces classic sweet, savory and sour elements, with bold red wine, a touch of cola for sweetness, tomatoes for acidity and peppery paprika. You can modify the spices to your liking, skip the cola if desired, but the wine (and enough liquid) is essential for the success of this homey holiday dish. While brisket can feel intimidating to beginner home cooks, we swear it’s one of the easiest, most forgiving dishes. The most important step is to braise your brisket until it becomes soft and tender; you may need to keep it in the oven for longer than the recipe indicates, as each cut of meat can require slightly different cooking times. We highly recommend making this a day in advance of serving – brisket always tastes best the next day. Even better, freeze your brisket days or weeks in advance, and reheat it in a crockpot or covered in the oven when ready to serve.

Scroll down for our classic Passover brisket recipe, or watch the video below:

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Note: Brisket lasts up to one week in an airtight container in the fridge, and up to 3 months in the freezer. To reheat, place brisket in a covered baking dish at 350°F for 45-90 minutes (longer if frozen), or until fully heated through. To reheat in a crockpot, and its sauce/liquid in a crockpot on low for 2-6 hours (longer if frozen), or until heated through.