Pulled Sticky Date Brisket in Pan Juices

Rorie Weisberg Recipe By
  • Cooking and Prep: 8 h
  • Serves: 8
  • No Allergens

A fabulous low-sugar brisket. Part of the perfect macro meal served along with Herb-Roasted Colorful Carrots and Cauliflower Farfel.

Ingredients (10)

Main ingredients

Sommelier Suggests

Start Cooking

Prepare the Brisket

  1. Preheat oven to 325°F (160°C). Season the brisket with one teaspoon salt and pepper. Drizzle with two tablespoons olive oil, then massage it into the meat.

  2. Preheat a Dutch oven or large frying pan until piping hot. Sear the meat on both sides for about two minutes or until a golden crust forms.

  3. Remove the meat and add the onions, remaining one tablespoon olive oil, and remaining one teaspoon salt. Sauté onions while scraping up any meaty bits from the bottom of the pan.

  4. Once the onions are translucent, add garlic and cook for about one minute, just until fragrant. If you’re not using a Dutch oven, transfer the meat and onions to a roaster pan.

  5. In a small bowl, whisk together the wine, silan, and chicken broth. Pour over the meat and cover the pan tightly. Bake for seven to eight hours or until meat can be pierced with a fork with no resistance.

  6. Remove from oven. While the roast is still hot, pull the meat with two forks. Gently mix pulled meat with onions and pan juices.

Credits

Photography: Moishe Wulliger

Styling: Renee Muller

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Community Rating
5 / 5 stars
  • Leah Gottheim - Kosher.com Admin

    Pulled Sticky Date Brisket in Pan Juices

    Easy healthy brisket

    Very easy to make and better than onion soup mix or ketchup like some other brisket recipes. Very classic.
    Posted by lgottheim |June 11, 2019
    0
  • Renee Levene

    Pulled Sticky Date Brisket in Pan Juices

    So amazing!

    This was such a simple recipe - quick to put it together, and then it braises and braises while you tend to other cooking tasks. It was the perfect thing to cook while trying to prepare other dishes for Pesach - and deal with a flooded house (yes, on Erev Pesach). My guests thought it was a winner. And the leftovers were a great Chol HaMoed supper served on top of latkes. As always, Rorie created a healthy palate pleaser.
    Posted by renalevene |June 2, 2019
    0
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