Passover, the major Jewish spring festival that commemorates the liberation of the Israelites from Egyptian slavery begins at sundown on Friday April 19th and lasts for eight days.  Chef Danny Serfer of Blue Collar and Mignonette is well known in these parts as the “Master Braiser”, and If you have ever had any of Blue Collar’s braised meat dishes…especially his signature braised oxtail, you understand why.   So we are excited to be able to share Chef Danny’s recipe for his Braised Brisket below:

Blue Collar Passover Braised Brisket

Feeds 8 hungry post-synagogue persons

Ingredients:

10 pounds brisket*

Salt and pepper as needed

4 tablespoons Canola oil

4 yellow onions, diced

2 carrots, sliced into half inch pieces

2 celery stalks, sliced into half inch pieces

20 garlic cloves, smashed

10 sprigs of fresh thyme

3 tablespoons tomato paste

1 750ml bottle of drinkable red wine

2 cups beef broth, low sodium or no sodium added

*Ask your butcher for Point Cut; it’s fattier and will yield a more moist brisket. Ask the mensch behind the counter at Publix, they will get it for you.

Preparation:

Preheat oven to 300 degrees.

Use your biggest, best Dutch oven and place on the stovetop on medium-high heat for seven minutes. While the pan is heating up, season the brisket liberally with salt and pepper making sure the entire surface is well seasoned.  Add two tablespoons of Canola oil to the pan.

Working in batches, sear the brisket, fat side down first. Sear until the brisket is golden-brown on all sides, about 2-3 minutes each side. Remove the brisket and let rest on a cutting board. Add another tablespoon or two of Canola oil to the pan and then add the onions, carrots, celery, garlic and thyme, sauté for about ten minutes.

Do not add salt; the excess salt that came off from searing the brisket will season the veggies and curb the saltiness of your gravy. Add the tomato paste and sauté another two minutes. Then add the red wine and beef stock, stirring frequently. Bring all the ingredients to a boil; add back in the brisket and lower heat to a simmer.

Cover the pan with aluminum foil and bake in oven for two and a half hours. Check the brisket; if it’s tender remove the oven, if the meat is still tough, check back every 30 minutes until you’ve achieved the tenderness of your dreams.

Once the pan is out of the oven remove the brisket and strain out and discard the vegetables. Put the broth back in the pot and back on the stove. Crank heat up to high and let broth boil and reduce by half. That will be your gravy. When the brisket has rested at least 25 minutes, slice against the grain.

To serve, arrange the slices on a platter and pour gravy over top.

We promise that no one will “passover” this brisket. BUT, be warned this recipe may result in hosting every Jewish Holiday in the near future.