Traditional Sweet Brisket

5 from 1 vote

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.

Course: Main Dish

Cuisine: Kosher

Diet: Kosher

Keyword: paleo

Servings: servings

Author: Leslie Ostrow

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

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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