Slow-Simmered Brisket with Passover Spices and Red Wine

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A hearty brisket slow-cooked in a fragrant blend of Passover spices and red wine, resulting in tender meat infused with rich, savory flavors. This Middle Eastern-inspired Passover recipe, ready in about 235 minutes, pairs beef brisket, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, trimmed beef brisket
• 3 tbsp olive oil
• 2 large, sliced yellow onion
• 3 medium, cut into 1-inch pieces carrots
• 5, minced garlic cloves
• 1 1/2 cups red wine
• 2 cups beef broth
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 tsp ground black pepper
• 1 1/2 tsp salt
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 bay leaves

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 300°F. Pat dry 3 lbs beef brisket and season all sides with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear brisket for 5 minutes per side until deeply browned; remove and set aside.
3. Step 3: Reduce heat to medium and add 2 sliced large onions, 3 chopped carrots, and 5 minced garlic cloves to the pot. Cook for 8 minutes, stirring occasionally, until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste, 1 tsp ground cinnamon, and 1/2 tsp ground allspice, cooking for 2 minutes until spices bloom.
5. Step 5: Pour in 1 1/2 cups red wine and 2 cups beef broth, scraping up browned bits from the pan.
6. Step 6: Return brisket to the pot. Add 2 fresh rosemary sprigs and 2 bay leaves. Cover tightly with a lid.
7. Step 7: Transfer to the oven and slow-cook for 3 to 3 1/2 hours until brisket is fork-tender.
8. Step 8: Remove brisket and let rest 15 minutes before slicing against the grain. Serve with the rich sauce and vegetables.