Passover Red Wine Beet Brisket

Name: Passover Red Wine Beet Brisket
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 8 servings
Cuisine: American
Ingredients: 4½ lbs (2 kg) beef brisket, first cut, trimmed of excess fat, patted dry; 2 cups (480 ml) Passover-certified red wine (Concord grape or dry red), room temperature; 2 whole (680 g) large fresh beets, peeled, roasted at 400°F (200°C) for 35 minutes until tender, then coarsely grated; 3 tablespoons (45 g) fresh horseradish root, peeled and finely grated; 10 cloves (50 g) garlic cloves, peeled and minced; 3 tablespoons (45 g) Dijon mustard (Passover-certified); ¼ cup (60 ml) extra-virgin olive oil; 2 whole (450 g) medium yellow onions, quartered; 2 tablespoons (20 g) fresh ginger root, peeled and grated; 3 whole bay leaves; kosher salt, to taste; freshly ground black pepper, to taste; 1 to 2 cups (240 to 480 ml) Passover-certified beef broth, as needed if marinade is shallow (optional)

From the MyKitchenBank Kitchen

A richly flavored braised brisket marinated in a tangy wine-based liquid with roasted beets, sharp horseradish, and Dijon mustard. The marinade becomes the braising liquid, creating deep flavors and a tender, succulent meat perfect for Passover celebrations and special dinners.

Prep: 1 hr
Cook: 4 hr
Wait: 12 hr 45 min
Total: 17 hr 45 min
Makes: 1 brisket (8 servings)

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Ingredients

8 servings

For the Marinade and Braising
4½ lbs (2 kg) beef brisket, first cut, trimmed of excess fat, patted dry
2 cups (480 ml) Passover-certified red wine (Concord grape or dry red), room temperature
2 whole (680 g) large fresh beets, peeled, roasted at 400°F (200°C) for 35 minutes until tender, then coarsely grated
3 tablespoons (45 g) fresh horseradish root, peeled and finely grated
10 cloves (50 g) garlic cloves, peeled and minced
3 tablespoons (45 g) Dijon mustard (Passover-certified)
¼ cup (60 ml) extra-virgin olive oil
2 whole (450 g) medium yellow onions, quartered
2 tablespoons (20 g) fresh ginger root, peeled and grated
3 whole bay leaves
kosher salt, to taste
freshly ground black pepper, to taste
1 to 2 cups (240 to 480 ml) Passover-certified beef broth, as needed if marinade is shallow (optional)

Equipment (8)

Baking sheet
Dutch oven or heavy braising pan with tight-fitting lid (5–6 quart capacity)
Large mixing bowl
Large non-reactive container for marinating
Fine-mesh sieve or strainer
Meat thermometer (optional but recommended)
Cutting board
Sharp knife

Steps

Before you start

Choose a 4.5 lb (2 kg) beef brisket, flat cut if possible, and trim visible fat to 1/4 inch thickness
Ensure all ingredients are Passover-certified, including the wine, mustard, and beef broth
Plan ahead: this recipe requires overnight marinating, so begin the day before serving
Use a large, non-reactive container for marinating (glass, ceramic, or heavy plastic)

1
Roast and prepare beetsOven 400°F / 205°C
- Preheat oven to 400°F (200°C).
- Scrub the 2 beets under cold water.
- Wrap each tightly in foil and place on a baking sheet.
- Roast for 35–40 minutes until a knife pierces easily.
- Remove, let cool 10 minutes, then peel and discard skin.
- Coarsely grate into a large bowl.
- Set aside.
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Ready when: Beets are tender when pierced with a knife
Tip: Wear gloves while handling beets to prevent staining your hands
2
Prepare marinade ingredients
- While beets roast, mince the 10 garlic cloves, peel and grate the 2 tablespoons (20 g) fresh ginger, and peel and finely grate the 3 tablespoons (45 g) horseradish—work in a well-ventilated area as horseradish fumes are sharp.
- Measure the 2 cups (480 ml) red wine, 3 tablespoons (45 g) Dijon mustard, and 1/4 cup (60 ml) olive oil.
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Tip: Grate horseradish near an open window—its volatile compounds irritate eyes and sinuses
3
Combine all marinade ingredients
- In the bowl with grated beets, whisk together the red wine, mustard, and olive oil until well combined.
- Stir in the minced garlic, grated horseradish, grated ginger, quartered onions, and bay leaves.
- Season generously with kosher salt and freshly ground black pepper.
- Taste the marinade—it should be vibrant and balanced, with the sharpness of horseradish and mustard cutting through the wine.
- Adjust seasoning as needed.
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Tip: Taste the marinade before the brisket goes in—it's your last chance to adjust seasoning
4
Sear brisket on both sides
- Pat the 4.5 lb (2 kg) brisket dry with paper towels.
- Season both sides generously with kosher salt and black pepper.
- Heat a large Dutch oven or braising pan over medium-high heat and add a thin coating of oil.
- Once hot, carefully place the brisket in the pan and sear for 3–4 minutes per side until a deep brown crust forms.
- The meat will release easily from the pan when ready to flip.
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Ready when: Brisket develops a deep mahogany crust on both sides
Tip: Don't move the brisket for the first 3 minutes—stillness creates a better crust
5
Marinate brisket overnight
- Remove the seared brisket from the pot and place it in a large non-reactive container (glass, ceramic, or food-safe plastic).
- Pour the prepared marinade with wine, beets, vegetables, and all over the brisket, ensuring it is mostly submerged.
- Cover tightly with plastic wrap or a lid.
- Refrigerate for at least 8 hours, preferably overnight (12–16 hours).
- The longer it marinates, the deeper the flavor penetrates the meat.
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Tip: Prepare the marinade up to 24 hours ahead and keep it refrigerated until needed
6
Prepare oven and let meat warmOven 325°F / 165°C
- Remove the marinated brisket from the refrigerator 20–30 minutes before braising so it comes closer to room temperature—this ensures even cooking.
- Meanwhile, preheat the oven to 325°F (160°C).
- Transfer the brisket and all its marinade (vegetables, liquid, bay leaves) to the Dutch oven.
- The liquid should come about halfway up the sides of the brisket.
- If the liquid is too shallow, add 1–2 cups (240–480 ml) of Passover-certified beef broth to reach proper level.
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Tip: Room-temperature meat browns and cooks more evenly than cold meat straight from the refrigerator
7
Braise in oven until fork-tenderOven 325°F / 165°C
- Cover the Dutch oven with its lid and place in the preheated 325°F (160°C) oven.
- Braise for 3.5–4 hours.
- At the 2-hour mark, carefully remove the lid, turn the brisket over, and return the lid so it braises evenly on both sides.
- The brisket is done when a fork easily pierces the meat with no resistance and the thickest part shreds slightly apart.
- The internal temperature at the thickest point should reach 190–195°F (87–90°C).
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Ready when: Brisket is fork-tender; internal temperature reads 190–195°F (87–90°C) at the thickest point
Tip: Don't peek constantly—each time you open the lid, heat escapes and cooking time lengthens. Check only once at the 2-hour mark
8
Rest and slice
- Remove the Dutch oven from the oven and let the brisket rest in its braising liquid for 15 minutes.
- This allows the meat to relax and retain its juices.
- Transfer the brisket to a cutting board.
- Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids (or reserve them to serve alongside).
- Skim excess fat from the surface if desired.
- Slice the brisket against the grain into 1/2-inch (1.3 cm) thick slices.
- Serve with the strained braising liquid spooned over or alongside.
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Tip: Slice against the grain (perpendicular to the muscle fibers) for the most tender slices

Good to know

Tips

Horseradish contains volatile compounds that burn the eyes and sinuses—grate it in a well-ventilated space, outdoors, or near an open window to minimize discomfort
For a silkier sauce, blend the strained braising liquid with an immersion blender to incorporate the softened beets and create a smooth, glossy accompaniment
Brisket is forgiving; even if it braises slightly longer than 4 hours, it will remain delicious. Use the internal temperature as your guide to doneness rather than relying on time alone
If you have leftover braising liquid after serving, reduce it on the stovetop over medium heat until it thickens and becomes more concentrated—it makes an excellent gravy

Make ahead

Prepare the marinade up to 24 hours in advance and store it covered in the refrigerator. You can sear the brisket, submerge it in the marinade, and freeze both together for up to 3 months. Thaw in the refrigerator overnight before proceeding with the braising step.

Storage & reheating

Cooled leftover braised brisket and braising liquid keep in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in a 325°F (160°C) oven for about 20 minutes until warmed through. Frozen brisket (sliced or whole, with braising liquid in an airtight freezer container) lasts up to 3 months. Thaw in the refrigerator overnight and reheat as directed above.

Substitutions

fresh horseradish root → 2 tablespoons (30 g) prepared horseradish (Passover-certified, drained if packed in vinegar). Prepared horseradish is less sharp than fresh, so the overall marinade will be milder. The flavor will be good, though less vibrant.
large fresh beets → 2 cups (240 g) roasted beets, canned or jarred (Passover-certified, drained). Skip the roasting step; simply drain, chop coarsely, and add directly to the marinade. Canned beets have a slightly softer texture and less concentrated flavor than fresh roasted.
Passover-certified red wine (Concord grape or dry red) → 1.5 cups (360 ml) red wine plus 0.5 cups (120 ml) water or Passover beef broth. This dilutes the wine intensity and creates a more savory, less fruity braising liquid. Taste before serving and adjust salt.
beef brisket, first cut → 4–5 lb (1.8–2.3 kg) beef chuck roast. Chuck roast is less lean than brisket and will become very tender when braised. It may require 30 minutes less cooking time due to higher fat content, so check for doneness at 3 hours.