Recipes & Cooking

Passover Brisket

by The Culinistas

Passover, and all the symbolic references that come with it will certainly take on a different meaning this year. It’s about plagues; it’s about oppression, and it’s about captivity. But, at its core, it is about gathering to tell a story and connect with those we love. It will undoubtedly be strange as we take turns reading from the haggadah with FaceTime lag, but by cooking the same recipes together to enjoy near and far, traditions will continue on. In our opinion, a Passover table isn’t complete without brisket, and each family has their own take on the classic braise. Our recipe calls for three different types of mushrooms in varying shapes and textures, perfect for soaking up the red wine sauce. Since you’ll likely be home, start it the day before, let it cool in the fridge, and skim the fat from the top of the pot before reheating it before Seder.

Brisket in Red Wine & Mushrooms

Serves 8 to 10
Prep Time 20 minutes
Cook Time 2 hours 40 minutes


5 TB olive oil, divided
4-5 lbs brisket
1 lb shiitake mushrooms, stems removed, cut in half
8 oz maitake mushrooms, broken apart into small pieces
8 oz oyster mushrooms, broken apart into small pieces
1 large carrot, peeled, chopped
2 TB tomato paste
1 tsp onion powder
½ tsp cayenne
2 bay leaves
½ cup dry red wine

1.  Preheat oven to 275ºF.

2. Heat a large, oven-safe, heavy-bottom dutch oven over high heat until smoking. Add 3 TB oil & sear the brisket until it’s golden brown on all sides, 6 to 8 minutes per side. Remove brisket from pot.

3. In the same pot, heat the remaining 2 TB oil over medium-high heat. Add the mushrooms & sear, 8 to 10 minutes.

4. Add carrots & sweat until slightly tender, 5 to 7 minutes. 

5. Add tomato paste, onion powder, & cayenne & continually stir to avoid burning. Cook until the tomato paste turns mahogany in color & separates, 4 to 5 minutes.

6. Deglaze the pan with wine, scraping the bottom with a spoon, then add bay leaves & 2 cups warm water. Add back brisket, cover with a lid & bring to a boil. Transfer the pot to the oven and continue cooking until brisket is tender, 2 to 2 ½ hours.

7. Remove the brisket from the pot & rest on a large cutting board for 10 minutes. Slice, add back to the dutch oven & serve.

A special thanks to Abi Polinsky for the beautiful photograph.