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Meat
Easy
8 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
This brisket recipe is an ideal choice for those adhering to a limited ingredient list on Pesach without compromising on rich, indulgent flavors For more great cooking, watch Sunny Side Up!
3-to-4-pound second-cut brisket
zest of 2 lemons
zest of 2 limes
2 to 3 tablespoons vegetable oil
1 tablespoon Haddar Kosher Salt
Pereg Black Pepper, to taste
1 cup dry red wine, such as Alfasi Cabernet Sauvignon
6 cloves garlic
2 cups cherry tomatoes
2 red onions, sliced
Preheat oven to 325 degrees Fahrenheit.
Place vegetables in a large baking dish and set aside.
In a small bowl, add zests, salt, and pepper and mix together. Rub all over the meat.
In a pan, on a medium-high heat, heat oil. Sear the brisket on both sides till a nice crust forms.
Place meat on top of vegetables in the baking dish. Pour wine over everything.
Cover the pan tightly and cook for three hours.
Remove from oven and cool slightly.
Take most of the vegetables (leaving some for garnish) and the liquid and blend with an immersion blender to make a sauce.
To plate, take a large platter and add the sauce and place the meat, sliced, on top. Garnish with remaining vegetables.
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What can we put instead of garlic since some of us don’t use garlic on Pesach?
Do you use onion powder? You can try that instead or just leave out the garlic. Fresh herbs like dill and cilantro also add a ton of flavor!
I use celery root (celeriac I think is the official name) and it’s delicious. Not garlic, but still adds a lot of flavor.