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Passover Braised Brisket with Sour Cherry Glaze

This slow cooked brisket is an absolute knockout for gatherings with friends and family. Red wine and sour cherries give it just a hint of sweetness. The only thing better than eating it for dinner is making sandwiches with the leftovers the following day. Make sure all ingredients are Kosher for Passover.

Serves 8
Ready in 255 mins
Prep time 15 mins
Cooking time 240 mins
577 calories per serving


> 3 lb beef brisket
> 1 tsp kosher salt
> 1 tbsp olive oil
> 2 cups frozen pearl onions, thawed
> 2 cloves garlic finely chopped
> 3 bay leaves
> 2 sprigs fresh rosemary
> 10 sprigs fresh thyme
> 1 cup dried sour cherries
> 1 cup Kosher for Passover red wine
> 2 cups kosher vegetable stock or water


Preheat a 10-inch skillet over medium-high heat. Trim brisket of any excess fat and season both sides with salt (in moderation) and pepper. Add olive oil to skillet and place brisket fat side down in the hot oil. Sear for 6–7 min on each side, or until a dark brown crust forms. Transfer to a slow cooker.
In the same skillet, add onions, garlic, bay leaves, rosemary, thyme and sour cherries. Sauté until lightly browned, about 5 min. Add the wine and stock. Bring to a boil, scraping up any browned bits, and transfer mixture to slow cooker.
Cook on high for 4 hours, or until brisket is fork tender. Remove the herb sprigs and bay leaves and serve.

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