Traditional Sweet Brisket
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.
- 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
- Preheat oven to 325
- Sear the brisket in oil (not olive oil) for 2 minutes on each side
- Brown onions in the same oil
- 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.
- Place in a casserole dish.
- De-fat the sauce and pour it over the brisket. Serve the potatoes, carrots, and prunes on the side.
- 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!
- 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!
- 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
Tried this recipe?Let us know how it was!