Rosh Hashanah Brisket
This delicious and festive brisket will be the star of your Rosh Hashanah table! Slow-cooked brisket, juicy and melt in your mouth, with lots of veggies and Middle Eastern flavors!
5 hours
Serves 8
Medium
Instructions
- 1.Season the brisket with flaky salt and ground pepper from both sides.
- 2.on a skillet pan (size 5 quarts), on medium heat, drizzle olive oil. When the oil is hot, add the brisket on top.
- 3.Sear the brisket from both sides for about 3 minutes until it gets a nice golden brown color.
- 4.Take the brisket out of the pan and put it aside.
- 5.Add to the same pan the pearl onions, shallots, carrots, beets, celery roots, garlic cloves, and dates.
- 6.Season with salt, pepper and paprika and sauté for 5 minutes. Stir occasionally.
- 7.Add the brisket back on top of the veggies.
- 8.Pour the date sauce on top of the brisket. Add the water to cover it all.
- 9.Cover the pan with a lid and cook it for 30 minutes on the stove on a medium heat.
- 10.Transfer to the oven on 300F / 150C for 4 hours.
- 11.After every hour check to see if the liquid covers the meat. If not add water.
Ingredients
- •3.5 pounds of brisket
- •1 teaspoon of flaky salt
- •1 teaspoon of ground black pepper
- •5 tablespoons of olive oil
- •35 baby pearl onions
- •4 carrots, cut to quarters
- •3 orange beets, cut to slices
- •4 shallots
- •10 garlic cloves
- •1/2 celery root, peeled and cut to slices
- •4 pitted Medjool dates, cut to halves
- •1 teaspoon of salt
- •1 teaspoon of black pepper
- •1 teaspoon of paprika
- •Date sauce ingredients-
- •1/3 cup of date syrup
- •1/4 cup of red wine vinegar
- •1 teaspoon of salt
- •1 teaspoon of Ras el Hanut
- •1 teaspoon of garlic powder
- •Put all the ingredients in a bowl and mix them well.
- •7-8 cups of warm water
Instructions
- 1.Season the brisket with flaky salt and ground pepper from both sides.
- 2.on a skillet pan (size 5 quarts), on medium heat, drizzle olive oil. When the oil is hot, add the brisket on top.
- 3.Sear the brisket from both sides for about 3 minutes until it gets a nice golden brown color.
- 4.Take the brisket out of the pan and put it aside.
- 5.Add to the same pan the pearl onions, shallots, carrots, beets, celery roots, garlic cloves, and dates.
- 6.Season with salt, pepper and paprika and sauté for 5 minutes. Stir occasionally.
- 7.Add the brisket back on top of the veggies.
- 8.Pour the date sauce on top of the brisket. Add the water to cover it all.
- 9.Cover the pan with a lid and cook it for 30 minutes on the stove on a medium heat.
- 10.Transfer to the oven on 300F / 150C for 4 hours.
- 11.After every hour check to see if the liquid covers the meat. If not add water.
