Beef brisket is surprisingly versatile, and just as easily fills the table at Passover as it does a weeknight dinner. Our oven slow cooked recipe for brisket can even be made ahead of time.

Ingredients

• 5 pound beef brisket
• 2 tablespoon neutral oil
• 2 Vidalia or Spanish onions, sliced
• 3 medium carrots peeled and cut into ½ inch circles
• 2 celery stalks, roughly chopped
• 6 cloves of garlic smashed
• ¼ cup Apple Cider Vinegar
• ¼ cup Brown Sugar
• 2 bay leaves
• 1 cup dry red wine
• 1 - 14oz can of whole peeled tomatoes
• 1 teaspoon paprika
• ¼ teaspoon cayenne
• 3 sprigs fresh thyme
• 1 sprig of fresh rosemary

Directions

1. Preheat the oven to 300°F.
2. Season the brisket with salt and pepper. Let sit at room temperature for at least a half hour or until it reaches room temperature.
3. In the All-Clad D7 Stovetop Slow Cooker, add 1 tablespoon of neutral oil over medium heat. When the oil is heated sear the brisket on all sides for 5 minutes each until golden brown. Remove from the slow cooker and set aside.
4. Lower the heat to medium low. Add 1 tablespoon of neutral oil to the slow cooker and add the carrots, onions, and celery. Cook for 3 to 4 minutes until the onion is translucent.
5. Add the garlic and continue to cook for 1 minute.
6. Add one quarter of the wine to the pot and scrape down the brown bits at the bottom of the pan.
7. Remove the onion mixture from the slow cooker.
8. Place the brisket back into the slow cooker. Place the onion mixture on top of the brisket.
9. Add the rest of the wine, vinegar, tomatoes, spices, and sugar into a mixing bowl and mix until combined.
10. Pour the mixture over the meat and onions. Then, add enough water until the brisket is submerged. Stir to combine.
11. Raise the heat to medium high and bring to a boil. Once boiling place the cover on the pot and put it into the oven for 4 hours, taking it out halfway through to stir.
12. Remove from the oven. Check if the brisket is fork tender. If not place it back into the oven for 30 minutes and check again. Serve with your favorite sides for the holiday.

Pro Tip:

This recipe can be made the day before and stored in the fridge for use the following day. Allow the meat to cool after cooking for at least 30 minutes and place it in a ceramic dish. Before cooking the next day, remove, skim the fat off the top, and slice the brisket. Place in the All-Clad D7 Slow Cooker and pour the juices over it. Cook at 350°F covered for roughly 40 minutes until heated.

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