Slow-Simmered Brisket with Passover Spices and Red Wine

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 235 minutes pairs trimmed beef brisket, olive oil, large, sliced 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.

★ 4.1 (15 ratings) Prep: 25 min Cook: 210 min Serves 6 Middle Eastern cuisine 450 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Slow-Simmered Brisket with Passover Spices and Red Wine take to make?

Total time is about 235 minutes (25 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Brisket with Passover Spices and Red Wine?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed beef brisket from drying out.

Can I substitute ingredients in Slow-Simmered Brisket with Passover Spices and Red Wine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Brisket with Passover Spices and Red Wine for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Brisket with Passover Spices and Red Wine?

Middle Eastern passover like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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