Ultimate Passover Brisket

About

This Keto Passover recipe is the ultimate brisket! A delicious brisket is quickly roasted until thoroughly browned on all sides. It is then joined in a pan with browned onions, celery, carrots which have been sauteed with tomato paste and deglazed with a delicious amount of kosher red wine. The result is a fantastic amount of flavor greater than the sum of all the parts, thanks to the low and slow cooking process that turns the vegetables into a jammy sauce.

What kind of beef should I use?

Please try to find a locally-sourced beef brisket; if not, opt for Prime or Choice grade brisket.

How long should I cook the brisket?

The cook time is dependent on your oven and the size of the brisket. If the brisket you use is smaller, the cooking time will be less and so forth. For the 12 pound brisket in this recipe, the total time was around 8 hours at 300 F, but instead of going by the time, go by the meat’s tenderness. It is always better to cook the meat longer if you are unsure.

How should the brisket be cut?

The brisket should be cut in half and then sliced against the grain into pieces with short fibers. If the brisket is served later, you should place the slices back into the braising liquid until serving or reheated in the braising liquid.

Ingredients

12 ½ lb beef brisket whole separable lean only all grades raw
12 tablespoon coarse kosher salt
2 tablespoon garlic powder
2 medium – 6" to 7" long carrots
5 large – stalk – 11" to 12" long celery
2 medium – 2 1/2" diameter onion
2 tablespoon extra virgin olive oil
2 tablespoon tomato paste
¼ teaspoon coarse kosher salt
1 qt beef broth

Instructions

Place a rack over a half hotel pan. Place the brisket on top of the rack. Season it all over with kosher salt and garlic powder.
Roast the brisket at 500 F (convection if possible) for 25-30 mins. Cook it on the higher end of the cooking time if you are not using convection. You are looking for the brisket to be browned all over.
In the meantime, dice the onion, celery, and carrots into small dice. Heat a 5-quart Dutch oven over medium heat until hot. Add the olive oil and swirl the pan. Add the vegetables and stir them occasionally until they are turning translucent.
Add ¼ tsp kosher salt and the tomato paste. Continue to cook for 4-5 minutes until the vegetables are browned.
Add in the red wine and scrape the pan to deglaze it.
Remove the brisket from the oven and carefully remove it from the rack. Take the rack off the hotel pan and clean the pan if necessary. Add the brisket to the hotel pan and pour the vegetable mixture on top. Add one quart of beef broth to the pan. Cover the beef tightly with foil.
Place the brisket into the oven at 300 F and cook for at least 8 hours or until the meat is very tender.
Carefully remove the brisket from the hotel pan and cut it in half. Then turn each half 90 degrees and cut the meat against the grain. Place the beef back into braising liquid if not serving right away. If not, use a fat separator to remove most of the fat from the braising liquid. Add pinches and xanthan gum and cook the sauce in a saucepan whisk continuously until slightly thickened. Serve the sauce over the brisket.