Easy Passover Braised Brisket

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1. 1Step 1: Preheat your oven to 340 °F.
2. 2Step 2: Rub the brisket with smoked paprika, garlic powder, and a ½ teaspoon of the kosher salt. Set the brisket aside.
3. 3Step 3: Heat 2 tablespoons of oil in a 5 quart braiser or Dutch oven over medium heat.
4. 4Step 4: Add the sliced onions and remaining ½ teaspoon of kosher salt and sauté for about 8-9 minutes, until the onions are translucent and begin to brown. Add 1 tablespoon of the balsamic vinegar over the onions and continue to sauté for another 5 minutes until golden. Remove the onions from the pot into a bowl and set them aside.
5. 5Step 5: Add 2 tablespoons of oil into the pot and raise to medium-high heat.
6. 6Step 6: Add the brisket, fatty side down (important!), into the pot and sear for 2-3 minutes until nicely browned. Proceed to brown all sides of the brisket. Remove the brisket from the skillet and set aside.
7. 7Step 7: Lower the heat to medium low then immediately add the water and tomato paste. Using a wooden spoon, scrape up all the lovely browned bits that clung to the bottom of the pan.
8. 8Step 8: Add the silan and Dijon mustard and stir.
9. 9Step 9: Add half of the onions into the pot along with half of the sliced mushrooms. Place the brisket, fat side up, (important!) on top. Add the remaining onions and mushrooms over the brisket and nestled alongside it.
10. 10Step 10: Add the smashed garlic, thyme, rosemary, and bay leaves.
11. 11Step 11: Pour the wine over the brisket. At this point, the liquid level should be a little over 3/4 of the way up the brisket. If it's not, add more wine.
12. 12Step 12: Bring the contents of the pot to a strong simmer then cover the pot with the lid, turn off the heat and gently place the pot into the oven.
13. 13Step 13: Cook the brisket for 4- 4½hours or until very fork tender.
14. 14Step 14: Uncover the brisket, baste it well, and allow it to cook in the oven an additional 10 minutes.
15. 15Step 15: Remove the pot from the oven, remove the thyme, rosemary, and bay leaves. Cover the pot and allow the brisket to rest 10 minutes before slicing.