I love a good festive roast. For Rosh Hashanah, I added dates and silan to bring sweetness and complement the deep, flavorful cooking wine. It’s a crowd pleaser and so simple to make.
Preheat oven to 350 degrees Fahrenheit.
Mix spices in a small bowl. Rub meat with spice mixture on all sides.
Heat a large skillet or ovenproof braiser on medium heat. Add oil; sear meat until browned and crusty, four to five minutes per side. Transfer to a plate or place in an ovenproof dish.
Add onion slices to the pan, allowing their juices to deglaze the stuck-on bits. Scrape well. Once the onions start to brown slightly, add chopped dates. Cook two to three minutes.
Pour cooking wine and water and bring to a boil. Add silan, tomato paste and seasoning. Return meat to the pot or pour the sauce over the meat in a baking dish. Cover tightly. Roast for three hours or until the meat is fork tender and incredibly soft.
For nice slices, cool overnight in the fridge and slice against the grain.
To serve, arrange brisket on a platter and spoon sauce over it.
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