Brisket with Silan and Orange

Shoshie Steinhart Shoshie Steinhart
4.2 (5 reviews)

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.

4h 6
Easy Paleo Gluten Free No Refined Sugar Passover Meat

Directions

Prepare the Brisket

  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.

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What Cooks Are Saying

4.2 out of 5

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4 Comments

Mike Scheidlinger •

I don’t know what I did wrong but I served the brisket on first night Seder unfortunately it was so tough that the only one to enjoy the meat was my dog the humans all left the meat untouched.

Betty •

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

liora row •

amazing!!

Jane Dody •

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.

Raquel Malul Kosher.com Team •
Reply to Jane Dody

We are so happy to hear that you enjoyed this recipe!