Easy Slow Cooker Boozy Brisket for Passover Dinner

This easy dish is a classic Passover meal and a delicious option for dinner any day. The beef bursts with flavor thanks to the overnight marinade and low and slow cooking. Oh, and adding booze. I give my version a kick with a little Pinot Noir. Pour yourself a glass while you’re at it, so you’re totally relaxed when your mother-in-law arrives for the holiday. Win-win!

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Red Wine Braised Boozy Brisket


  • 3 sprigs oregano
  • 3 cloves garlic, mashed
  • 3 tsp extra virgin olive oil + 2 tbsp reserved for later
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 1 beef brisket (about 4 lbs)
  • 1 yellow onion, sliced
  • 5 carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 1 c red wine

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  • Combine the oregano, garlic, olive oil, salt and pepper in a zip top bag and mix it up. Add the brisket and marinate in the fridge overnight.
  • The next day, take it out of the fridge and allow it to come to temperature while you chop the vegetables.
  • Wipe the marinade off the brisket with a paper towel.
  • Nestle the marinated brisket in the cut vegetables in the slow cooker. Add the wine, and cook on high for 4-6 hours or on low for 7-9 hours.
  • Remove the brisket and let cool slightly, then slice and serve with the vegetables and sauce. Serves 5-6.

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Red Wine Braised Brisket

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