Classic Passover Brisket Recipe

Step 1

If opting to cook brisket in the oven, preheat to 300°F. (You can also cook this on the stove.)

Step 2

Rub salt all over brisket, covering both sides.

Step 3

Heat a few Tbsp olive oil in a large, deep pan, such a Dutch oven, over medium-high heat. Sear brisket on both sides until deep brown and caramelized. Remove brisket from pan and set aside.

Step 4

Add onions, celery and carrots. Cook for 5-7 minutes and then add garlic. Cook another 3-5 minutes, until very soft.

Step 5

Add tomato paste, paprika, garlic powder and pepper, and cook for 1-2 minutes. Add wine, cola, canned tomatoes and 1-2 cups water. Bring to a boil.

Step 6

Place brisket back into liquid and reduce heat to low-medium (or place into the oven).

Step 7

Cook for 3-4 hours, until brisket is tender. Allow to cool.

Step 8

Remove brisket from liquid. Either slice the brisket using a sharp knife against the grain or, using two forks, shred brisket.

Step 9

Meanwhile, take the cooking liquid and place into a blender or food processor. You can also use an immersion blender. Blend until sauce is smooth and sweet.

Step 10

Place brisket back into liquid and reheat for serving. Serve on top of latkes, on top of burgers as sliders or sandwiches, or in taco shells, if desired.