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Is it even Pesach without brisket? Low and slow is the way to go for soft, moist brisket.
3–4 pounds first-cut brisket (second-cut is also okay)
salt, to taste
black pepper, to taste
1/4 cup + 1/4 cup Gefen Olive Oil, divided
3 medium onions, sliced in half-moons
1 and 1/2 cups chicken soup
1 and 1/2 cups red wine, such as Herzog Variations Five Cabernet Sauvignon
3 tablespoons Haddar Brown Sugar
30 cloves garlic, sliced
Preheat oven to 325 degrees Fahrenheit.
Pat the brisket dry and season with salt and pepper to taste.
In a large frying pan, heat 1/4 cup olive oil over high heat and sear the brisket for four minutes per side. Transfer to a plate and set aside.
Add remaining 1/4 cup olive oil to the frying pan. Add onions and sauté for 15 minutes, until golden.
Add the chicken broth and deglaze the pan, scraping up any brown bits from the bottom and mixing them into the onions. Transfer to a 9×13-inch baking dish.
Add the wine and brown sugar and stir gently. Add the brisket and sprinkle garlic all over.
Cover and bake for three and a half hours.
Photography and Styling by Chay Berger
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