June 21, 2024
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June 21, 2024
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Pair Your Perfect Pesach Brisket With Tura Wine From Israel

Nothing defines a Pesach Yom Tov meal better than a perfectly moist, tender brisket packed with flavor. When accompanied by a full-bodied red, like Tura Winery’s Mountain Peak, you have a truly winning combination!

One of the things I love about Pesach dishes is that because we’re limited to the basics, we can enjoy the natural flavors of the food. Needless to say, to produce those culinary masterpieces that are etched into our family’s collective memory, it’s necessary to focus more on technique. Brisket is always my go-to recipe when I need a festive main that I can prepare in advance and rewarm, knowing that it will be just as flavorful, tender and delicious as when it just came out of the oven.

Vered and Erez Ben Saadon, owners of the Tura Estate Winery, recommend an array of sophisticated fine wines to savor with this slow-cooked, savory meat. Mountain Peak, Tura’s award-winning flagship wine, is a full-bodied red, blended from the winery’s finest barrels. Also of note are Tura’s cabernet sauvignon and Heartland, or the rosé—floral, fruit and crisp, with aromas of jasmine and red grapefruit. “Getting the wine right puts the perfect finishing touch to any festive meal,” Vered said. To learn more about the Tura Winery, visit https://www.turawinery.com/en/

Order your Tura wine today at www.tura.israeliwinery.com. Free delivery with orders of 12 bottles or more!

Easy, Melt-in-Your-Mouth

Serves 12


  • 3 tablespoons olive oil
  • 1 head garlic cloves, sliced
  • 1 5-pound brisket
  • Paprika, black pepper
  • Oil for browning the meat
  • 4-5 onions, chopped


1. Combine the oil, garlic and spices; massage into the meat. (If you have the time, place the brisket in a zip-close bag and leave in the fridge for up to 12 hours to absorb the flavors. If not, simply proceed to the next step.)

2. Heat oil in a Dutch oven and brown the meat for about 5-7 minutes on each side. Remove from the pan and set aside.

3. Add the onions to the oil that’s left in the Dutch oven and saute for a few minutes until soft.

4. Return the brisket to the pot and add just enough water to cover ¾ of the meat, about 2 cups. Cover the Dutch oven and place in an oven that was preheated to 275 F.

5. Cook for 3-4 hours, until meat is tender. Halfway through the cooking process, turn over the meat. At this point, you can add vegetables (carrots, celery, potatoes) if you desire.

By Hadassah Bay


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