Brisket is the star of the Passover spread—but it's also a cut of meat that needs to be braised low and slow. While Passover brisket is typically cooked in tomato and red wine, chef Jenn Louis of Lincoln in Portland, Oregon, also adds reconstituted dried porcini mushrooms and their soaking liquid for a punch of umami flavor. The whole pot is then thrown into the oven to slowly braise to tender perfection.
As with any braise, the sear is crucial. With the brisket simmering away in the oven, this is your one chance to get some color on the meat, so make it count (nobody wants a beige brisket). Same goes for the onions and tomato paste: Their caramelization adds the rich color and even a hint of sweetness. It's essential to the flavor, so don't skimp on the cooking time.
To learn more, read "For the Seder Good."
Braised Brisket with Porcini MushroomsRecipe adapted from Jenn Louis, Lincoln, Portland, OR
Yield: 8 to 10 servings
Prep Time: 3 hours and 25 minutes
Cook Time: 20 minutes
Total Time: 3 hours and 45 minutes