Rosh Hashanah is the Jewish New Year where families and friends come together to feast and celebrate. The one dish you will find on almost every Rosh Hashanah dinner table is brisket. You’ll also happen to find it on the table during Hanukkah, Passover and Shabbat. Brisket became a staple dish for Ashkenazi Jews because of how inexpensive this cut of meat was. Every family has their way of cooking it and they will say their recipe is best, some use ketchup, others use dry red wine, and others even use Coca Cola. One of the most classic recipes is the sweet and sour brisket where it cooks low and slow, braising in sweet onions, broth, tomato and sugar to produce the most tender, sweet and comforting dish.
Related: One-Skillet Chicken with Dates, Olives and Preserved Lemons for Rosh Hashanah
ingredients
directions
Preheat oven to 325°F.
Pat your brisket dry and season both sides well with salt and pepper.
Heat a large Dutch oven or large pan over medium-high, extra virgin olive oil, place the brisket in the pan fat-side down and sear on all sides. This takes about 5 minutes per side.
Remove the brisket and place on a sheet pan nearby.
Turn heat to medium, add the sliced onions to the Dutch oven and saute for 10-15 minutes until golden and wilted. Toss in the minced garlic cloves. Continue to cook for another minute.
Pour in the broth and scrape the bottom bits of the pan. Then pour in the crushed tomatoes, sugar, apple cider vinegar, carrots and stir around.
Place the brisket back into the pan, fat-side up. Nuzzle the carrots around the brisket.
Close the lid or use tinfoil to make a tight seal on top.
Place in the oven to cook for 3 hours.
Remove from oven, place the brisket on the cutting board, letting it cool slightly, then slice against the grain and place back in the pan with all the liquid.
Put the pan on simmer and then immediately serve the brisket, scooping a generous amount of liquid on top.
If you’re making this ahead, place the brisket and sauce in separate containers and store in the fridge overnight. The next day, slice the brisket against the grain while still cool. Remove the fat layer from the sauce.
Place the sauce back in the pan on a simmer, place the sliced brisket in the sauce, close the lid until bubbling hot and serve.
