I’ve recently started using silan in everything! Well, not everything, but seriously so many things! So when I had a beautiful second cut brisket staring at me, I decided to try pairing it with my new favorite ingredient and it worked so well together! The rich flavors of the meat and silan go together flawlessly, cut with a little acid from the orange. My kids said this was the best meat ever and it made me soooooo happy to see them eating and enjoying #noleftovers Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Directions

1. Combine spices, coat all sides of meat and let sit for a couple hours (if possible). Preheat oven to 300 degrees Fahrenheit.

2. Heat olive oil in heavy bottom oven-proof pan. Once hot, add meat. Sear on each side till meat releases from pan by itself (about five minutes per side). Remove from pan and set aside.

3. Add a little more olive oil to the pan and sauté onions.

4. While the onions are cooking, mix the silan, orange, and wine together. Add to the onions and let cook together for three minutes, making sure to scrape up all the bits from the bottom of the pan.

5. Add the meat back into the pan, cover well and place in the oven. Cook for three hours.

6. Let cool before slicing against the grain.

Recipe tags

Baked Beef Brisket Date honey Date syrup Gluten free Low and slow Marinated Marinated meat Meat Onions Orange Oranges Red wine Sauteed onions Second cut Silan Smoked paprika Sumac Yom tov mains Yom tov meats

Please log in to rate

Reviews

4 Comments

Inline Feedbacks

View all comments

Betty

3 years ago

delicious made this for seder and it was a big hit, definately will make again

liora row

4 years ago

amazing!!

Jane Dody

4 years ago

Amazing brisket!!! I made this today. It was absolutely delicious! Thank you Shoshie for this amazing recipe! I used first cut brisket because that’s what I had and a Pinot noir. Will definitely make again.