Passover Braised Brisket Recipe

Preheat the oven to 325 F.

Season the brisket on both sides with ¾ teaspoon salt and ⅛ teaspoon pepper.

Heat the oil in a large skillet or Dutch oven.

Add the brisket to the skillet and cook, flipping once, until browned on both sides.

If you're using a skillet, transfer the brisket to a Dutch oven or baking dish.

Peel and thinly slice the onion and mince the garlic.

Sprinkle evenly over the brisket.

In a liquid measuring cup, whisk to combine the beef stock, tomato paste, brown sugar, vinegar, paprika, and the remaining salt and pepper.

Pour over the brisket.

Cover and bake for 2 ½ to 3 hours, or until the brisket is tender when pierced with a knife.

Remove from the oven and let rest, uncovered, for 20 minutes.

Transfer the brisket to a cutting board and slice thinly against the grain.

Bring the sauce in the Dutch oven or a skillet to a simmer and cook until reduced by half.

Add the brisket back into the warm sauce.

Garnish with chopped parsley, if desired, and serve immediately.