Passover Brisket With Onion Gravy Made Easier
Slow-braised brisket with deeply softened onions that turn into a rich, flour-free gravy—Passover-friendly, make-ahead, and made to slice beautifully for a crowd.
Equipment
- Dutch oven or deep roasting pan with lid (or heavy foil)
- Oven
- Wooden spoon
- Cutting board and knife
- Saucepan
- Whisk
- Immersion blender (optional)
- Baking dish (for reheating)
Ingredients
For the brisket and onions
- 4–5 lb first-cut (flat) beef brisket 1.8–2.3 kg; trimmed to about a 1/4-inch (0.5 cm) fat cap
- 2 tsp kosher salt plus more to taste
- 1 1/2 tsp freshly ground black pepper
- 2 tbsp neutral oil such as avocado, canola, or light olive oil
- 2 1/2–3 lb yellow onions 1.1–1.4 kg; peeled, halved, and thinly sliced (about 4–5 large onions)
- 4 garlic cloves sliced
- 2 tbsp tomato paste
- 2 tsp sweet paprika
- 1 tbsp brown sugar 12 g; lightly packed
- 1 cup dry red wine 240 ml
- 3 cups low-sodium beef or chicken broth 720 ml; Passover-appropriate
- 2 bay leaves
- 1 tsp dried thyme or 2–3 sprigs fresh thyme
To finish the onion gravy (flour-free)
- 1/2 cup braising liquid taken from the pan (to make slurry if thickening)
- 1–2 tbsp potato starch 8–16 g; as needed, or reduce sauce instead
- extra broth or water as needed to thin the gravy
- fresh parsley chopped, for garnish (optional)
Instructions
- Season the brisket: Pat the brisket dry. Season both sides with kosher salt and black pepper, pressing to adhere. Let sit at room temperature 20–30 minutes while you prep the onions.
- Preheat the oven to 160°C / 325°F. Use a heavy Dutch oven or deep roasting pan that fits the brisket snugly, with a lid or heavy foil to cover.
- Brown the brisket: Heat oil in the pot over medium-high. Sear brisket fat-side down until well browned, about 4–5 minutes per side (work in parts if needed). Transfer brisket to a plate.
- Pour off all but about 1 tablespoon fat, keeping the browned bits (fond) in the pot.
- Soften and caramelize the onions: Reduce heat to medium. Add sliced onions and a pinch of salt. Cook 12–15 minutes, stirring and scraping, until softened and starting to turn golden.
- Add garlic and aromatics: Stir in sliced garlic for 1–2 minutes until fragrant. Add tomato paste, sweet paprika, and brown sugar; cook 2–3 minutes, stirring, until paste darkens slightly and spices bloom.
- Deglaze with wine: Pour in red wine, scraping up stuck bits. Simmer 3–4 minutes to reduce slightly.
- Add broth and herbs: Stir in broth, bay leaves, and thyme. Bring to a gentle simmer and adjust salt lightly if needed.
- Nestle in the brisket: Return brisket (fat side up) and any juices to the pot. Liquid should come about halfway up the meat; add a splash of broth or water if needed. Spoon some onions over the top.
- Cover and braise: Cover tightly with lid or double layer of foil. Braise in the oven 2 1/2–3 1/2 hours, checking around 2 1/2 hours, until a fork slides in with gentle resistance and edges begin to pull apart.
- Check liquid level: After about 1 1/2 hours, quickly peek; if low, add 1/2–1 cup (120–240 ml) hot water or broth around the meat. Reseal and continue braising.
- Cool for easy slicing (make-ahead): When tender, transfer brisket to a board and cool 20–30 minutes. For best slicing, chill brisket and onion-braising liquid separately for several hours or overnight.
- Slice the brisket: When cold, remove any thick hardened fat. Slice across the grain into thin slices (about 1/4–3/8 inch / 0.5–1 cm). Arrange in a baking dish.
- Prepare the onion gravy: Skim hardened fat from chilled braising liquid. Warm onions and liquid in a saucepan; leave chunky or partially/fully blend with an immersion blender for a smoother sauce.
- Adjust thickness: Simmer to reduce 10–15 minutes for a looser gravy, or whisk 1 tablespoon potato starch into 1/2 cup hot braising liquid and whisk slurry into simmering sauce; cook 1–2 minutes. Add more slurry only if needed. Thin with broth or water if necessary.
- Taste and balance: Adjust with salt, pepper, or a pinch more brown sugar if needed.
- Reheat brisket in gravy: Spoon some hot onion gravy over and between brisket slices (coat, don’t drown). Cover tightly with foil.
- Warm before serving: Reheat at 150°C / 300°F for 25–35 minutes until hot and slices separate easily. Serve with extra gravy and onions; garnish with chopped parsley if desired.
Nutrition
Calories: 620kcalCarbohydrates: 14gProtein: 55gFat: 35gSaturated Fat: 12gCholesterol: 170mgSodium: 780mgPotassium: 1150mgFiber: 2.5gSugar: 7gVitamin A: 180IUVitamin C: 12mgCalcium: 70mgIron: 6.5mg
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