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  • Level: Easy
  • Total: 5 hr 45 min
  • Active: 15 min
  • Yield: 10 servings
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1/4 cup pure olive oil

6 pounds brisket

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

2 celery ribs, coarsely chopped

1 carrot, coarsely chopped

1 large onion, coarsely chopped

1 Fresno chile, halved

1/2 cup tomato paste

5 thyme sprigs

3 anchovy fillets, chopped

1 bay leaf

1 head garlic

4 cups chicken stock

2 cups dry red wine

1/3 cup red wine vinegar


  1. Preheat the oven to 325 degrees F. 
  2. In a large enameled cast iron casserole, heat 2 tablespoons of the olive oil. Season the brisket with salt and pepper. Add half of the brisket to the casserole and cook over medium-high heat, turning on all sides until browned, about 6 minutes. Transfer the brisket to a plate. Repeat with the remaining oil and remaining brisket. Add the celery, carrot, onion, and chile to the casserole and cook over medium heat until softened, about 7 minutes. Add the tomato paste and cook, stirring frequently, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf, and garlic and cook for 2 minutes, stirring frequently. Add the stock, wine, and vinegar and bring to a boil. Return the brisket to the casserole, cover and braise for 1 hour. Drop the heat to 225 degrees F and cook 4 more hours or until meat is tender.

Cook’s Note

If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

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