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Combining the traditional tzimmes with brisket is a genius cooking hack that is perfect for a Rosh Hashanah meal! The tender meat, joined with carrots, sweet potatoes, potatoes, and prunes, have just the right sweetness that is sure to become a Yom Tov family favorite! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 (3- to 5-pound) first-cut beef brisket
salt, to taste
pepper, to taste
1 teaspoon dry mustard (optional)
3–4 large onions, sliced
2 cups water
1 pound pitted prunes
4 large sweet potatoes, peeled and quartered
3 carrots, cut into chunks
1/4 cup granulated or brown sugar
juice of 1 lemon
8–10 small new potatoes (optional)
1 bay leaf
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Rub both sides of the meat with salt, pepper, and if desired, mustard.
Spread half of the onions over bottom of a shallow roasting pan. Place the brisket, fat-side up, in the pan and top with the remaining onions. Add a quarter cup of water. Bake, uncovered and basting occasionally, until the meat and onions begin to brown (about one hour).
Add the remaining water and remaining ingredients. (The liquid should never reach more than halfway up the side of the meat.) Cover, reduce the heat to 300°F or place over a low flame, and cook until the meat is fork-tender and the thickest part of the brisket registers about 175°F on a meat thermometer (two to three hours; allow about one hour of cooking time per pound).
Cover the brisket loosely with foil and let stand 20 minutes before carving. Slice the brisket diagonally against grain into slices about an eighth of an inch thick.
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