Rosh Hashanah Brisket
This Rosh Hashanah Brisket is a beautifully cooked dish that is juicy, tender, and packed with flavor, making it the centerpiece of any holiday meal.
Ingredients
Brisket Ingredients
- 4-5 lbs beef brisket
- 2 pieces onions, sliced
- 4 cloves garlic, minced
- 1/4 cup brown sugar
- 1 cup beef broth Can be substituted with water or vegetable broth
- 1/2 cup apple juice
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1 bunch Fresh parsley (for garnish)
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- Trim any excess fat from the brisket, keeping a thin layer for flavor.
- In a large, heavy pan, heat some oil over medium heat and sear the brisket on both sides until browned, about 3-5 minutes per side.
- Remove the brisket and add the sliced onions and minced garlic to the same pan. Sauté until softened and fragrant, about 5 minutes.
- In a bowl, mix together the brown sugar, beef broth, apple juice, tomato paste, soy sauce, paprika, salt, black pepper, and thyme.
- Place the brisket in a large baking dish, top with the sautéed onions and garlic, then pour the sauce over the brisket. Cover tightly with aluminum foil.
Cooking
- Bake in the oven for 3-4 hours until tender, checking occasionally to ensure the liquid doesn’t dry out.
- Once cooked, let the brisket rest for 15 minutes before slicing against the grain. Garnish with fresh parsley.
- Serve hot, ideally with traditional sides like potato kugel or challah.
Notes
To enhance the flavor, let the brisket marinate in the sauce ingredients overnight. Avoid overcooking, as you want it to be fork-tender but still manageable to slice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months. Reheat in the oven at 300°F (150°C) for about 20-30 minutes.