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Classic Moms Low-and-Slow Passover Brisket Recipe with Sweet Carrots and Onions

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A comforting slow-braised brisket recipe with sweet carrots and caramelized onions, perfect for Passover or any family dinner. This tender, flavorful dish fills your home with warm, inviting aromas.

Ingredients

Scale
  • 4 to 5 pounds beef brisket, preferably flat cut
  • 3 large yellow onions, thinly sliced
  • 4 large sweet carrots, peeled and cut into thick sticks
  • 4 cloves garlic, minced
  • 2 cups beef broth, preferably low sodium
  • 2 tablespoons tomato paste
  • 2 tablespoons extra virgin olive oil
  • 1 cup red wine or kosher grape juice (optional)
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Salt and pepper to taste
  • 1 teaspoon ground paprika (optional)

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Season the brisket generously with salt, pepper, and paprika on both sides.
  3. Heat olive oil in your Dutch oven over medium-high heat. Brown the brisket on all sides, about 4-5 minutes per side, until it develops a nice crust. Transfer to a plate and set aside.
  4. Reduce heat to medium. Add sliced onions and carrots to the pot. Cook, stirring occasionally, for about 8-10 minutes until onions soften and start to brown.
  5. Add minced garlic and cook for another minute until fragrant.
  6. Stir in tomato paste and cook for 2 minutes, coating the vegetables.
  7. Pour in beef broth and red wine or grape juice, scraping the bottom of the pot to loosen browned bits. Bring to a simmer.
  8. Return the brisket to the pot, nestling it among the vegetables. Add fresh thyme and rosemary sprigs on top.
  9. Cover the pot tightly, transfer to the oven, and braise for 3 to 3.5 hours. Check around the 3-hour mark; the brisket should be fork-tender. If not, cook a bit longer.
  10. Remove the brisket from the pot and let it rest for 15 minutes before slicing against the grain.
  11. Skim excess fat from the braising liquid if desired, then spoon the carrots and onions over the sliced brisket before serving.

Notes

Use a flat cut brisket for leaner meat and easier slicing. If you don’t have a Dutch oven, a heavy skillet with a tight-fitting lid can work but oven braising is preferred. Let the brisket rest before slicing to keep it juicy. If brisket isn’t tender at 3 hours, cook up to 30 minutes longer. For Passover-friendly version, use kosher grape juice instead of wine. Leftovers refrigerate well for 4 days and freeze up to 3 months. Reheat gently with broth to maintain moisture.

Nutrition

Keywords: brisket, Passover, slow-cooked, braised, carrots, onions, holiday recipe, family dinner, kosher, gluten-free

Find it online: https://coracooks.com/classic-moms-low-and-slow-passover-brisket-recipe-with-sweet-carrots-and-onions/