Passover Meal Ideas: Thyme and Garlic Brisket

Name: Passover Meal Ideas: Thyme and Garlic Brisket
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 + people
Ingredients: 6 cloves garlic; ½ teaspoon kosher salt; 8 sprigs fresh thyme; ¼ cup olive oil; 4 pound beef brisket; freshly cracked black pepper; 8 large shallots; 2 cups dry red wine; 16 ounce can crushed tomatoes; 1 handful fresh flat-leaf parsley leaves; 3 bay leaves

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5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs
Resting Time
15 mins
Total Time
4 hrs 30 mins
Servings
6 + people
Calories
669 kcal
Course
Main Course, Dinner
Cuisine
American

Passover Meal Ideas: Thyme and Garlic Brisket

Demi Owens

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Is there anything more comforting than a big, juicy piece of brisket? This recipe for Thyme and Garlic Brisket is simple to make and is perfect for Passover dinner. The garlic and thyme give the brisket a delicious flavor, and the dutch oven ensures that it will be tender and melt-in-your-mouth delicious.

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Ingredients

Servings

6 cloves garlic finely chopped
½ teaspoon kosher salt plus more for seasoning
8 sprigs fresh thyme
¼ cup olive oil
4 pound beef brisket
freshly cracked black pepper
8 large shallots halved
2 cups dry red wine
16 ounce can crushed tomatoes
1 handful fresh flat-leaf parsley leaves
3 bay leaves

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Instructions

Preheat the oven to 325 degrees F.
Combine the garlic and salt and finely chop to form a bit of a paste. Add the thyme leaves and continue to chop until incorporated. Put the paste in a small bowl with 2 tablespoons of olive oil and stir to combine.
Generously season both sides of the brisket with kosher salt and freshly cracked black pepper. Place a large Dutch oven over medium-high heat and coat with the remaining olive oil. Place the brisket in the Dutch Oven and sear for 4-5 minutes on both sides until golden.
Place the shallots into the Dutch Oven around the brisket and brush the thyme and garlic paste over the top of the brisket. Add the wine, tomatoes, parsley and bay leaves. Cover the pan tightly with the lid or a sheet of aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Carefully remove the brisket to a cutting board and let it rest for 15 minutes. Transfer the shallots out of the Dutch Oven and onto a serving platter. Skim off any excess fat and transfer the Dutch Oven with the pan juices to a burner over medium-high heat. Boil and stir for 5 minutes until the sauce reduces by ½.
Slice the brisket against the grain, transfer to the platter with the shallots and pour the reduced pan juices on top. Serve as needed.

Notes

This makes the perfect holiday meal centerpiece. Enjoy leftovers in sandwiches the next day!

Nutrition Information

Show Details

Calories 669kcal (33%) Carbohydrates 15g (5%) Protein 65g (130%) Fat 32g (49%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 17g Cholesterol 187mg (62%) Sodium 538mg (22%) Potassium 1355mg (39%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 287IU (6%) Vitamin C 14mg (16%) Calcium 66mg (7%) Iron 8mg (44%)

Nutrition Facts

Serving: 6+ people

Amount Per Serving

Calories 669 kcal

% Daily Value*

Calories	669kcal	33%
Carbohydrates	15g	5%
Protein	65g	130%
Fat	32g	49%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	17g	85%
Cholesterol	187mg	62%
Sodium	538mg	22%
Potassium	1355mg	29%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	287IU	6%
Vitamin C	14mg	16%
Calcium	66mg	7%
Iron	8mg	44%