it's that time of year everyone. time for the Best Beef.
i make this for rosh hashanah. got the recipe from a sefardi recipe facebook group. ashamed to say I apparently didn't note down who shared it.
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Silan and Pomegranate Slow Roasted Brisket
1 3.5 - 4 lb brisket
1 cup silan (date syrup)
1/2 cup honey mustard or dijon mustard
6 cloves minced garlic
1/4 cup pomegranate juice
1/2 tsp chili powder (optional)
1 tsp salt
1/2 tsp black pepper
1 tbsp chicken bouillon powder
1/4 cup chicken stock or 1 tbsp chicken bouillon porter dissolved in 1/4 cup water
2 onions, thinly sliced
1 tbsp olive oil
In a plastic bag, add silan, mustard, garlic, pomegranate juice, chili powder, salt, black pepper, and 1 tbsp chicken bouillon powder. Mix around in bag so that itās combined. Then add brisket to the marinade and remove air and seal. Marinate for at least 2 hours or overnight.
Then, In a big flat pot or skillet, heat the olive oil. Then add the thinly sliced onions and cook until translucent. Then remove half of the onions and set aside into a Pyrex dish that has been sprayed with oil.
Add the brisket to the pot, and reserve the bag with the marinade. Cook brisket with remaining onions for 5 mins on each side, until a slight crust forms. Then remove brisket from pot and place into Pyrex dish.
Add onions from the pot on top so that you have half the onions below the brisket and half on top. Pour remaining marinade over brisket and onions along with 1/4 cup chicken stock. Cover tightly with foil and place in oven on 325 Fahrenheit for 3 hours. Remove and let cool completely either for one hour or overnight before slicing against the grain. Enjoy!
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my notes:
i like to add shredded cabbage and roughly chopped carrots to the onions underneath the brisket. great if you like soft cooked vegetables soaked in the marinade flavors. might need to add some extra liquid so those vegetables cook. you could probably use other vegetables if you're a freak.
i usually use a closer to a 2 lb cut so i roughly halve the recipe and it works well. makes great leftovers too.
lots of side dishes would go great with this but i recommend parboiled rice cooked with chicken bouillon, with added dried cranberries and slivered almonds.
not to over hype it but this is the best thing i eat all year. i refuse to cook it any other time even though it's extremely easy because i want it to stay special.
be warned that during the lengthy cook time, the aroma in your dwelling will make you lose your mind and all your neighbors in a three mile radius will come knock on your door.















