This punchy take on a classic French dish (typically made with chicken) is perfect as the main course for Passover dinner, paired with the traditional offerings of your holiday table.
Forty cloves of garlic for one cut of meat may seem excessive, but this pleasantly pungent herb is nothing to be afraid of, especially after it’s been mixed with veggies, mellowed by heat and simmered in red wine. In fact, it’ll fill the whole house with a scent that signifies a family gathering, something you’ll remember long after the last slice is served up.
Ingredients
One 6-pound grass-fed brisket
Himalayan pink salt, to taste
Freshly ground black pepper, to taste
1/4 cup pasture-fed duck or chicken fat
40 cloves garlic, peeled and crushed
2 large yellow onions, sliced
2 large beefsteak tomatoes
4 sprigs fresh thyme
750 mL bottle full-bodied red wine*
1 cup shredded heirloom carrots
*If you prefer to avoid alcohol, you can use a mixture of balsamic vinegar and chicken stock or beef stock instead.
Directions
1. Pat dry, then season brisket with salt and pepper.
2. Heat oven to 350 degrees F.
3. Heat fat in cast-iron skillet over medium high.
4. Sear meat in skillet, turning every 2-3 minutes until evenly browned.
5. Remove meat from skillet and set aside.
6. Add garlic, onions, tomato and thyme to skillet.
7. Sauté until browned.
8. Add wine and lower temperature to medium, cooking until reduced by 1/4.
9. Place brisket back into skillet.
10. Place in oven and cook 3 1/2 hours, checking every 30 minutes to baste meat with liquid.
11. Remove from oven when fork tender and let rest 10-20 minutes prior to serving.
12. While meat rests, add carrots to skillet and place back into oven to let lightly cook under remaining heat.
Related: browse more Passover recipes, including Vegan Matzo Lasagna and Almond Flour Chocolate Cake