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Recipe by Rorie Weisberg

Pulled Sticky Date Brisket in Pan Juices

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Meat Meat
Medium Medium
8 Servings
Allergens

No Allergens specified

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

Ingredients

Main ingredients

  • 1 4-pound (2-kilo) second-cut brisket

  • 2 teaspoons Tuscanini Sea Salt, divided

  • 1 teaspoon black pepper

  • 3 tablespoons olive oil, divided

  • 3 onions, thinly sliced


Wine Pairing

Yatir Mt. Amasa

Directions

Prepare the Brisket

1.

Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). 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

Pulled Sticky Date Brisket in Pan Juices

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Devora
Devora
3 years ago

Cook-able? Anyway to cook this?
I dont think I can spare my pesach oven for 8 hours…..
Thanks

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Raquel
Raquel
Reply to  Devora
3 years ago

You could make this in the crockpot.

Emily Mann
Emily Mann
4 years ago

FreeZing? Can this be frozen?

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Raquel
Raquel
Reply to  Emily Mann
4 years ago

Yes

Devorah Cohen
Devorah Cohen
1 year ago

this has become my husband’s favourite brisket! always turns out delish

Megan Levy
Megan Levy
1 year ago

I went to the supermarket to buy Silan date syrup, and was shocked to find that it was 64g sugar per 100g syrup content. Although there is no added sugar in the recipe, half a cup of liquid is approximately equal to adding 12 teaspoons of sugar. That is too unhealthy. Any other suggestions?

Faigy
Faigy
2 years ago

How long should this be baked if only using 1 kilo meat? thank you

Raquel
Raquel
Reply to  Faigy
2 years ago

I would cut the bake time in half and check on it and make sure it’s fully cooked.

shoshana deutsch
shoshana deutsch
2 years ago

this was the easiest, yummiest and healthiest pulled brisket recipe! there wasn’t a drop left over!! huge success!

Sally Lustig
Sally Lustig
2 years ago

Sweet or dry wine?

Blima
Blima
3 years ago

Can this be eaten sliced I stead of pulled?

Raquel
Raquel
Reply to  Blima
3 years ago

Yes, but you would have to cook it for less time, slice it (when not fully cooked) and then put it back in the liquid to cook longer.

mindy
mindy
2024 years ago

really good!! came out amazing, and doesn’t have brown sugar (which Israel is out of for a while) like most pulled beef recipes…. And even came out amazing with Israeli meat!
thanks!

Leah Gottheim
Admin
4 years ago

Easy healthy brisket Very easy to make and better than onion soup mix or ketchup like some other brisket recipes. Very classic.

Raquel
Raquel
Reply to  Leah Gottheim
4 years ago

We are so happy that you enjoyed this classic brisket recipe 🙂

Renee Levene
Renee Levene
4 years ago

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.

Raquel
Raquel
Reply to  Renee Levene
4 years ago

We are so happy that this recipe was a big success for you and your guests!