Mozzarella, Tomato & Basil Quiche

A beloved Shabbat centerpiece — tender, fragrant, and worth every hour.

👩‍🍳 by Adina Cohen

★★★★★ 4.9 (218 reviews)

📅 March 2025

⏱️

Prep Time

30 mins

⏲️

Cook Time

3.5 hours

🍽️

Servings

8-10 people

📊

Difficulty

Intermediate

🌿

Cuisine

Ashkenazi

RECIPE DETAILS

Ingredients & Method

Ingredients

Servings:

For the Brisket

1 (5-6 lb) first-cut brisket
2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
2 onions, sliced
4 garlic cloves, minced
1 cup dry red wine
1 cup beef broth

For the Vegetables

3 carrots, chunked
3 parsnips, chunked
1 lb baby potatoes
2 tbsp olive oil
1 tsp dried thyme
½ tsp smoked paprika

Instructions

Season & Sear the Brisket

Pat the brisket dry with paper towels. Season generously on all sides with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear brisket for 4-5 minutes per side until deeply browned. Remove and set aside.

Build the Braising Base

In the same pot, sauté onions over medium heat for 8-10 minutes until golden and soft. Add garlic and cook 1 minute more. Pour in red wine, scraping up any browned bits. Add beef broth and stir to combine.

Low & Slow Braise

Return the brisket to the pot, fat side up. Cover tightly with a lid or foil. Transfer to a 325°F (165°C) oven and braise for 3-3.5 hours, until fork-tender. Baste with the braising liquid halfway through.

Roast the Vegetables

While the brisket braises, toss carrots, parsnips, and potatoes in olive oil, thyme, paprika, salt, and pepper. Spread on a baking sheet and roast at 400°F for 35-40 minutes, flipping once, until caramelized.

Rest, Slice & Serve

Remove brisket and rest 15 minutes before slicing against the grain. Arrange roasted vegetables on a large platter, top with sliced brisket, and spoon braising juices generously over the top. Garnish with fresh thyme.

A note from

by Adina Cohen

""Salmon is one of my all-time favourite proteins to recommend to clients — it's loaded with omega-3s, heart-healthy fats, and cooks in just 30 minutes. The secret is not overcooking it. Pull it from the oven when it's barely opaque in the centre; it will continue cooking from residual heat and stay perfectly moist.""