Traditional Sweet Brisket, Friday Night Snacks and More...

Traditional Sweet Brisket

 

Traditional Sweet Brisket, Friday Night Snacks and More...

Traditional Sweet Brisket

Leslie Ostrow
This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.
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Course Main Dish
Cuisine Kosher
Servings 10 servings

Ingredients
  

  • 4 lbs flat cut brisket
  • 1 large onion sliced
  • 4 large carrots peeled and cut into 2-inch pieces
  • 2 Pealed Potatoes cut into 2-inch pieces
  • 2 14 oz large cans crushed tomatoes
  • 1 cup prunes without Pits
  • 1 clove garlic minced
  • 1 tablespoon salt

Instructions
 

  • Preheat oven to 325
  • Sear the brisket in oil (not olive oil) for 2 minutes on each side
  • Brown onions in the same oil
  • Put the brisket into a large roasting pan, or dutch oven, fat side up
  • Cover with the onions
  • Place carrots, potatoes, and prunes around the brisket
  • Cover the brisket with the crushed tomatoes. If they don’t fully cover the brisket, add water.
  • Cover the roasting pan tightly with aluminum foil.
  • (These last two steps are the most important for the brisket to come out tender and not dried out!)
  • Bake for 4-6 hours until very tender. Don’t peek until at least 4 hours!
  • Remove the brisket from the pan. Let cool completely.
  • Remove fat. Slice brisket against the grain. Season each slice with a little garlic salt.
  • Place in a casserole dish.
  • De-fat the sauce and pour it over the brisket. Serve the potatoes, carrots, and prunes on the side.

Variations:

  • Barbecue Brisket
  • Same recipe except: don’t add prunes. Only use 1 can of crushed tomatoes. Mix it with 2 bottles of barbecue sauce. Make sure the brisket is covered completely with sauce!

Barbecue Brisket

  • Same recipe, no prunes. Make my mole sauce, mix with 1 large can of crushed tomatoes and cover the brisket with it. Make sure the brisket is covered completely with sauce!

Mole Sauce

  • 3 Tablespoons unsweetened cocoa powder
  • 1 teaspoon chipotle powder (or more if you are brave)
  • 2 teaspoons garlic salt
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 2 cans (14.5 oz each) fire-roasted tomatoes
  • 1/2 cup chicken or beef broth
  • mix it all together and cook for 20 minutes

Video

Keyword paleo
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