As Passover quickly approaches, this week is all about rummaging through tried-and-true traditional recipes, bulking up on Matzos boxes, planning all the courses… and probably picking up extra antacids and fiber supplements. Thankfully, Award-Winning Chef Ryan Rondeno is serving up a mouth-watering alternative to the traditional main course with his renowned recipe for Braised Beef Brisket.
Passover Red Wine Braised Beef Brisket
Brisket is often the star of a traditional Passover meal. Adding spices and aromatics lends for a beautiful, tender and flavorful brisket. If you would prefer not to use red wine in the recipe, 5 cups of chicken stock can be used.
Time to cook 3 hours 45 minutes
1/4 cup olive oil
1 tsp. ground ginger
2 tbs. smoked paprika
1 tbs. orange zest
1 tbs. dry mustard
1 tbs. granulated garlic
1 tbs. granulated onion
4 lbs. beef brisket
1–2 large onions, quartered
3 ribs of celery, diced
8 carrots, peeled and diced
8 cloves of garlic, smashed
1 28 oz. can of crushed tomatoes
2 bay leaves
3–4 sprigs of thyme
1 cup red wine
4 C chicken broth
2 tbs. all purpose flour
12 oz. cremini mushrooms, quartered
16 oz. cipollini or pearl onions
16 oz. grape tomatoes
salt and pepper to taste
Lightly trim the brisket of excess fat. Place on a sheet pan. In a small bowl, add ground ginger, granulated garlic, smoked paprika, orange zest, dry mustard, and granulated onion. Mix until fully blended. Rub brisket generously with spice mixture and olive oil. Cover and marinate overnight. Refrigerate. Preheat the oven to 350 degrees. Remove brisket from the refrigerator and season both sides with salt and pepper. Heat the oil in a Dutch oven pot or deep pan over medium-high heat. Sear the brisket for 3–4 minutes on each side. Remove the brisket. Reduce the heat to medium heat. Add the onions, celery, 3 carrots, and 4 ounces of mushrooms. Cook for 2–3 minutes or until lightly caramelized. Add garlic and flour. Stir until flour is combined. Deglaze with red wine. Reduce by half. Add crushed tomatoes, bay leaves, and thyme sprigs. Add chicken stock. Mix well until combined. Season with salt and pepper. Taste. Add the brisket to the pan. Bring to a simmer. Cover with a lid or aluminum foil. Braise in the oven for 3–3.5 hours, turning the roast over once throughout the cooking process. The brisket should be very tender. Remove the brisket to a cutting board. Allow to cool slightly before slicing with a knife. Bring the broth in the pan to a simmer and reduce by half. In a saute pan, saute onion, mushrooms, carrots, and tomato. Cook until slightly caramelized. Season with salt and pepper. Strain braising liquid mixture. Taste for seasoning adjustments. Add brisket to serving platter. Pour some of the braising liquid mixture onto a platter. Add sauteed vegetables. Garnish with chopped parsley. Serve!
Personal Chef to the Stars Ryan Rondeno, is a true master of his trade and is ready to shake up the restaurant industry by bringing elegant dishes, bold flavor, and simple technique to the home-front with the launch of his impactful App — FoodCulture.
More than mere recipes, this App embodies a way of living, learning and appreciating one another by celebrating wide-ranging historic cuisine, traditions, recipes, and indulging in a variety of courses with simple instruction and step-by-step guidance, from easy-reference written recipes to a helpful video demonstration! Search by Categories, prepare your Shopping List, save your Favorites, or visit the virtual Store to browse products, tools, apparel, and more!
Chef Ryan is making his lavish recipes available to people across the U.S. as he offers some trade secrets, training through simple technique, tips and tricks, and revealing signature recipes for all ages. With a passion for French, Italian and Regional American Cuisine, his focus re- mains on local, sustainable cuisine with a strong emphasis on bold flavors — not to mention the love of New Orleans cuisine and fresh California flavors.
Download the FoodCulture App Today!