Secret to the Best Passover Brisket(kosher)
6 pounds high-quality kosher brisket, slightly trimmed of fat
Kosher salt
Freshly ground
black pepper
2 to 4 tablespoons olive oil, or more as needed
3 carrots, peeled and sliced into 3/4-inch lengths
2 medium onions, cut into quarters
5 ribs celery, cut into 3-inch lengths
5 cloves garlic, smashed
2 tablespoons honey
2 tablespoons brown mustard
1/2 cup red wine vinegar
4 tablespoons
freshly grated horseradish
2 quarts beef broth, or more as needed
2 bay leaves
6 sprigs thyme
1/2 bunch parsley
1. Preheat the oven to 250 degrees, and dress the brisket with salt and pepper. Heat 2 tablespoons of olive oil in a large ovenproof pan, and sear brisket on all sides over medium-high heat before transferring it to a platter. Add carrot, onion, celery, garlic to the pan and cook for 2 minutes, seasoning as necessary.
2. In a medium bowl, stir together honey, mustard, vinegar, and horseradish. Add the mixture to the pan of vegetables, then cook another 3 minutes.
3. Return brisket to the pan, then add beef broth until the meat is covered. Add bay leaves, thyme, and parsley, then bring to a boil.
4. Cover the pan and transfer it to the oven, then bake for 5 1/2 hours.
5. Strain pan juice for gravy.
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