Passover Brisket

I make great pot roast and this one works as a lovely Passover Brisket that is super tender and bariatric perfect.

I often cook for 2 and while this brisket cooks down in size, when its *just us* I use a smaller 3 pound brisket or boneless short ribs and cut the other ingredients in half. 

Passover Brisket

 

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Author: Susan Maria Leach, Before & After

Ingredients

• One 5 pound untrimmed flat cut brisket
• Kosher salt, freshly ground pepper
• 1 tablespoon vegetable oil
• 2 medium onions, sliced
• 3 stalks celery
• 5 garlic cloves, smashed
• 3 sprigs fresh thyme or ½ teaspoon dried
• 2 bay leaves
• One 28 ounce can whole peeled tomatoes
• 8 ounces baby carrots
• One 750 ml bottle of red wine - use a pinot noir, merlot or burgundy
• 1 tablespoon cornstarch

Instructions

1. Sprinkle the brisket with salt and pepper and brown on all sides in the vegetable oil in a Dutch Oven. Add the onions, celery and garlic and cook, stirring occasionally, until vegetables are softened, 4 to 6 minutes.
2. Add the thyme, bay leaves, tomatoes, carrots and red wine. Cover and place in a 350 degree oven to simmer until fork tender, 3 to 4 hours.
3. Remove brisket to a plate. If gravy needs thickening, blend cornstarch into ¼ cold water, add to pot on stove, increase heat to high, and cook stirring constantly until gravy is thick and glossy.
4. Slice meat across grain, add back to pot and heat to gently warm. Serve with vegetables and gravy.

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