Recipe by Brynie Greisman

Brisket with Onion Marmalade and Garlic-Tomato Confit

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Meat Meat
Easy Easy
8 Servings

No Allergens specified

3 Hours, 30 Minutes

Nestled between onion marmalade and garlic-tomato confit, this roast uses simple ingredients to achieve incredible flavor. A winner by all standards.



  • 1 4-pound (1.8-kilogram) roast of your choice (I used first-cut brisket)

  • kosher salt, to taste

  • pepper, to taste

Onion Marmalade

  • 1 tablespoon olive oil

  • 2 tablespoons neutral oil such as Gefen Walnut Oil

  • 3 large onions, halved lengthwise and thinly sliced

  • 1 tablespoon light brown sugar

  • 2 tablespoons orange juice

  • 1 teaspoon Gefen Honey

Garlic-Tomato Confit

  • 10–15 cloves garlic, peeled

  • 15 cherry tomatoes, halved

  • olive oil


Prepare the Onion Marmalade


Heat the oils in a large frying pan. Add the onions and cover the pan. Cook for 30 minutes, until onions soften, stirring occasionally. (Covering the onions gives them a jammy texture as opposed to a sautéed one.)


Uncover and add the sugar, orange juice, honey, vinegar, bay leaf, salt, and pepper.


Lower heat and continue cooking for another 30 minutes, stirring occasionally. Raise the heat for the last five minutes. The liquid will evaporate, and the onions will be jam-like.

Prepare the Garlic-Tomato Confit


Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).


Place garlic and cherry tomatoes in a small Pyrex dish. Drizzle generously with olive oil; there should be some oil on the bottom. Sprinkle with salt and stir to coat evenly. Drizzle lightly with silan, if desired.


Cover and bake for 30 minutes. Uncover and turn oven to broil. Broil until tomatoes start to get slightly crispy.

Prepare the Brisket


Pour onion marmalade into the bottom of a roasting pan lined with Gefen Parchment Paper, smearing over the entire bottom. Place roast on top.


Rub salt and pepper all over it. Spoon confit over the roast, adding some of the sauce as well. (You don’t have to use all of it. It can be frozen for later use.)


Pour wine on and around meat. Cover pan. Let sit at room temperature for 30 minutes. Halfway through, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake for two and a half hours or until desired doneness is achieved. Cool overnight in fridge before slicing.


If your brisket looks dry midway, add one to two cups of water.


This marmalade is heavenly as a dip, so make a little — or a lot — extra! It freezes very well, so you can do it in advance. Roast cauliflower with the leftover confit for a dish to relish and remember.


Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.

Brisket with Onion Marmalade and Garlic-Tomato Confit

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