Passover Brisket
Cooking time: 2 days
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6-8 pound 2nd cut (if available) brisket
kosher salt
freshly ground black pepper
a drizzle of Canola or grapeseed for searing
3-4 yellow onions, cut in thick strips (julienne)
3-4 carrots, sliced into thick rounds
2-3 celery stalks, sliced into thick pieces
4 cloves garlic, minced
1 cup red wine
1 cup beef broth
½ of 14-ounce can diced tomatoes, tomatoes and juices
¼ cup ketchup
1 tablespoon chili paste (use your favorite - Calabrian chili paste or Chinese chili garlic paste work)
1 tablespoon brown sugar
3-4 sprigs fresh thyme
1 bay leaf
Drizzle a little oil a large sauté pan or roasting pan or medium-high heat. Season the brisket well with salt and pepper on both sides. Sear the brisket on both sides until golden brown. Remove the pan from the heat. Add the onions, carrots, celery and garlic. Nestle the brisket into the vegetables. Add the remaining ingredients, pouring them over the brisket.
Cook the brisket 2 days before you plan to serve it. Once the brisket is cool, store in the refrigerator (in the roasting pan with the juices and vegetables) overnight. Before serving the following day, remove the brisket and any excess fat that congeals on top of the vegetables. Preheat your oven to 300˚F. Slice the meat as thinly as desired and place back into the roasting pan in the juices and vegetables. Cover the brisket with foil and heat until warmed through, about 45 minutes.