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Recipe by Sina Mizrahi

Red Wine and Date Brisket

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Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

10 Hours
Diets

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.

Ingredients

Spice Rub

  • 1 teaspoon granulated onion

  • 1 teaspoon granulated garlic

  • 1 teaspoon ground coriander

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

Red Wine and Date Brisket

  • 1 tablespoon Tuscanini Tomato Paste

  • 1 teaspoon sea salt

  • 1 teaspoon ground coriander

  • 1 teaspoon granulated onion

  • 1/2 teaspoon black pepper

Directions

Prepare the Red Wine and Date Brisket

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Mix spices in a small bowl. Rub meat with spice mixture on all sides.

3.

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. 

4.

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.

5.

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.

6.

For nice slices, cool overnight in the fridge and slice against the grain.

7.

To serve, arrange brisket on a platter and spoon sauce over it.

About

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Red Wine and Date Brisket

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Raizel
Raizel
10 months ago

can i make in the crockpot or can I skip sauteeing the onions?

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Raquel
Raquel
Reply to  Raizel
10 months ago

I always like to brown my meat, even when using a crockpot. I would do steps 1-4 in a pan and then for step 5 transfer everything in a crockpot and let it cook in it.

Rifka Saltz
Rifka Saltz
1 year ago

I made this for Rosh Hashanah and it was fantastic. I intend to make this again for sure!

Miriam Rosen
Miriam Rosen
1 year ago

so soft and tender! made it Rosh hashana and had to make it again for succos!

Liba
Liba
1 year ago

Delish! Sliced it and left it in the sauce and it was even better the next day.