Passover Beef Brisket with Roasted Vegetables : A Recipe for Juicy & Tender Meat

Beef Brisket is a popular dish served during Passover. Some people shy away from preparing brisket because the beef can be dry and lack flavor. I guarantee that if you follow this recipe, you will have a juicy and tender brisket.

Red wine is one of the ingredients. Use a dry, less expensive (cheap) red wine. If you are unsure whether the wine is dry, check the alcohol percentage. Use a wine that has 13 percent or higher alcohol percentage.

Share your feedback with us. Email us at Don't forget to tag us on Facebook or Instagram @thewineconciergeclub with your pictures. Enjoy!

Beef Brisket with Roasted Vegetables


Secrets to Brisket Success:

Many shy away from brisket due to dryness concerns. Here's the secret: a combination of proper seasoning, slow cooking, and a touch of magic from red wine.


1 (4-5 pound) beef brisket
1 onion, sliced
4 cloves of garlic, minced
2 tablespoons olive oil
1 cup beef broth
1 cup red wine
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
Salt and pepper to taste
1 pound baby potatoes, halved
1 pound carrots, peeled and cut into chunks
1 pound parsnips, peeled and cut into chunks
Fresh herbs (such as thyme or rosemary) for garnish


  1. Preheat your oven to 325°F (165°C).
  2. Season the beef brisket generously with salt and pepper.
  3. In a large Dutch oven or roasting pan, heat the olive oil over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side. Remove the brisket and set aside.
  4. In the same pot, add the sliced onion and garlic. Cook until softened, about 5 minutes.
  5. Add the beef broth, red wine, Worcestershire sauce, and Dijon mustard to the pot. Stir to combine.
  6. Return the brisket to the pot, cover with a lid or foil, and transfer to the preheated oven. Cook for about 3-4 hours, or until tender.
  7. In the meantime, toss the baby potatoes, carrots, and parsnips with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 30-40 minutes or until tender and caramelized.
  8. Once the brisket is done, remove it from the oven and let it rest for about 15 minutes before slicing.
  9. Serve the sliced brisket with the roasted vegetables on the side. Garnish with fresh herbs. Enjoy your delicious Beef Brisket with Roasted Vegetables!


Wine Recommendations

Considering a perfect wine pairing for your flavorful brisket? Here are some recommendations to enhance your dining experience:


2021 Cline Ancient Vines Mourvèdre, Central Coast, CA 
2020 Dandelion 'Menagerie of the Barossa' G.S.M., Barossa, Australia 
2022 Narcisso Merlot, Kent County, Maryland 
2021 Brown Estate Zinfandel, Napa Valley, CA 
2022 Fairvalley Pinotage, Western Cape, SA 
2021 Casa Cadaval Padre Pedro Tinto, Tejo, Portugal 

We'd love to hear your Passover brisket success stories! Share your feedback and pictures with us on Facebook or Instagram (@thewineconciergeclub) using the hashtag #juicyandtenderbrisket.

Leave a comment

Please note, comments must be approved before they are published