A hybrid of Ashkenazi and Mizrahi food cultures, classic Passover brisket is given the Persian treatment, braised in a flavorful broth of herbs and dried limes. —Jake Cohen
6 to 8
5-to-5½-pound beef brisket, untrimmed
Kosher salt and freshly ground pepper, to taste
medium yellow onions, finely chopped
parsley, minced (4 cups leaves and tender stems)
cilantro, minced (4 cups leaves and tender stems)
scallions, minced (12 each)
dried Omani limes
red kidney beans, soaked overnight and drained
In This Recipe
Preheat the oven to 350° F. In a large Dutch oven or roasting pan, heat the oil over medium-high heat. Dry the brisket with paper towels, then season with salt and pepper. Sear the brisket, turning as needed, until golden brown, 16 to 18 minutes. Transfer the brisket to a platter.
To the pot, add the onions and cook until softened and slightly golden, 3 to 4 minutes. Stir in the dried fenugreek and turmeric, and cook until fragrant, 1 minute.
Add the parsley, cilantro and scallions to the pot and cook, stirring to scrape up any fond on the bottom of the pot, until the herbs are dark green in color, 4 to 5 minutes.
Add the chicken stock and dried limes, then nestle the brisket into the pot and bring to simmer. Cover with a lid (use tinfoil to cover if you’re using a roasting pan) and place in the oven for 1 hour.
After 1 hour, stir in the soaked kidney beans and, using a paring knife, pierce a hole in each lime to release its flavor into the stew. Continue to cook, covered, until both the brisket and beans are tender, 2 hours more. Adjust seasoning with salt and pepper, then let cool completely and refrigerate overnight.
The next day, skim and discard the solidified fat cap, then transfer the chilled brisket to a cutting board. Cut against the grain into ¼-inch slices, then return to the pot. Return the stovetop and reheat over medium-low heat until hot. Check for seasoning, then serve.