The third and final kosher for Passover dish of the week (slash year): brisket. Because yum.
I love brisket. And brisket made with wine? Even better (though my favorite is still last year’s brisket – get the recipe here!). Also, if you can’t figure it out by the photo below, it’s wonderfully messy too.
- 3 pounds of beef brisket
- 2 tablespoons of tomato paste
- 1 garlic head, halved horizontally and peeled
- 5 parsnips, peeled and sliced
- 10 red pearl onions (whole)
- 2 cups of dry red wine
- 3 cups of low-sodium chicken stock
- 1 tablespoon of balsamic vinegar
- 4 bay leaves
- salt, to taste
- freshly ground black pepper, to taste
Preheat the oven to 375°F (190°C) and grease the inside of a casserole dish (I used my Le Creuset).
Place the beef brisket in the dish and then, using a spoon, spread the tomato paste over the exposed side of the beef brisket. Immediately add the garlic, parsnips, pearl onions, red wine, chicken stock, balsamic vinegar, and bay leaves.
Season with some salt and freshly ground black pepper and then place the dish in the oven. Roast for about 1 1/2 hours.
Remove the casserole dish from the oven, flip the brisket over, check for tenderness, and roast for another 30 minutes to an hour.
Let the meat soak in the juices for about 5 to 10 minutes before moving it to a large cutting board, skimming the fat, and thinly slicing the brisket against the grain. Place onto a serving platter, add the vegetables from the casserole dish to the platter, and then serve. You can even drizzle some of the sauce on top of the brisket before serving.