Perfect Passover brisket, two ways

Heat oven to 350° F.

Season brisket with salt and pepper. In a Dutch oven over medium-high heat, heat olive oil and brown brisket, on both sides; about 5 minutes per side. Remove to a plate. Add carrot, celery to the pan and sauté about 5 minutes. Add garlic and sauté about 5 minutes more. Add onions, wine, thyme, and bay leaves; bring to a boil and cook until liquid is reduced to by half, about 10 minutes. Stir in tomato paste, Worcestershire sauce, and stock and bring to a boil. Add brisket (and any juices that have accumulated) back to the pan, and nestle into the vegetables and liquid. Cover, place in oven for about 3 hours or until very tender, and turning the brisket over every 45 minutes or so.

Transfer meat to platter and let rest 20 minutes. Strain pan juices and discard solids. Let the pan juices sit until the fat separates. Skim off the fat, then bring the sauce to a simmer. Thinly slice meat across grain and place on a serving platter. Spoon sauce over the top and serve remaining sauce in a gravy boat.

Season brisket with salt and pepper. In a Dutch oven over medium-high heat, heat vegetable oil and brown brisket, on both sides; about 5 minutes per side. Remove to a plate. Add onions, carrot, celery and sauté about 5 minutes. Add garlic and ginger; sauté about 5 minutes more. Add wine; and bring to a boil and reduce by half, about 10 minutes. Add soy sauce, brown sugar, star anise, cilantro, and stock; bring to a boil. Add brisket back to the pan (and any juices that have accumulated). Lower heat to a gentle simmer. Cover and simmer for about 3 hours or until very tender, and turning the brisket over every 45 minutes or so.

Transfer meat to platter and let rest 20 minutes. Strain pan juices and discard solids. Let the pan juices sit until the fat separates. Skim off the fat, then bring the sauce to a boil and reduce by half. Thinly slice meat across grain and place on a serving platter. Spoon sauce over the top and serve remaining sauce in a gravy boat.