Prep Time
15 minutes
Cook Time
3 hours OR
4-5 hours
Serves
8-10
Brisket is a classic centerpiece for any Passover meal, and this version — simmered in a savory, slightly sweet plum wine sauce — adds a rich twist to the tradition. The best part? It’s simple to prep and even better the next day, making it ideal for make-ahead planning.
Serve this brisket alongside your favorite kugel or vegetable sides for a meal your guests will remember.
Let’s keep Passover flavorful, one homemade recipe at a time!
Ingredients
- 1 (3 lb) beef brisket
- 1 1/2 tsp kosher salt
- 1 1/2 tsp shallot powder (Click here for recipe)
- 1 1/2 tsp black pepper
- 1 tsp dried basil
- 2 cups roasted tomato sauce (click here for recipe)
- 2 cups dry red wine
- 2 cups roasted plums, pitted
- 2 onions sliced in rings
Steps
Oven method
1
Preheat your oven to 325°F (160°C).
2
Pat brisket dry and season on all sides with salt, shallot powder, pepper, and basil.
3
In a large roasting pan, place the brisket fat-side up.
4
In a separate bowl, combine roasted tomato sauce, red wine, and roasted plums. You can leave chunky or blend smooth and pour the mixture over the brisket. Cover with sliced onions.
5
Cover tightly with foil or a lid and bake for 3 to 3.5 hours, until the meat is fork-tender.
6
Let the brisket cool slightly, then slice against the grain. Return the slices to the sauce and reheat before serving.
Oven method
1
Follow the same prep steps above and place everything into a slow cooker instead of a roasting pan.
2
Cook on HIGH for 4–5 hours, or try the LOW Overnight Delight: cook on LOW for 8–10 hours until brisket is fork-tender.
Tips:
- This dish freezes beautifully. Slice and store in sauce to keep it moist.
- Make it a day ahead to deepen the flavors.
- Don’t skip the roasted plums — they add a subtle, elegant sweetness that elevates the entire dish.
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