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1 3-and-1/2- to 4-pound brisket
1 cup silan, such as Heaven & Earth Date Syrup
1/2 cup honey mustard or Dijon mustard
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
1/4 cup Heaven & Earth Pomegranate Juice
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chicken consommé powder
1/4 cup chicken stock, such as Manischewitz Chicken Broth or 1 additional tablespoon chicken consommé dissolved in 1/4 cup water
2 onions, thinly sliced
1 tablespoon olive oil
In a ziptop bag, add silan, mustard, garlic, pomegranate juice, chili powder, salt, black pepper, and chicken consommé. Mix around in the bag to combine. Then add brisket to the marinade, remove air, and seal. Marinate for at least two hours or overnight.
Preheat the oven to 325 degrees Fahrenheit.
In a large, flat pot or skillet, heat the olive oil. Add the thinly sliced onions and cook until translucent. Remove half of the onions and set aside into a Pyrex dish that has been sprayed with oil.
Add the brisket to the pot and reserve the bag with the marinade. Cook brisket with remaining onions for five minutes on each side, until a slight crust forms. Then remove brisket from pot and place into Pyrex dish. Add onions from the pot on top so that you have half the onions below the brisket and half on top. Pour remaining marinade over brisket and onions along with chicken stock.
Cover tightly with foil and place in oven for three hours. Remove and let cool completely either for one hour or overnight before slicing against the grain.
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This came out amazing! I used part silan and part honey, subbed onion powder, garlic powder, paprika, and some salt for the chicken consommé, and mixed hot water with onion and garlic powder instead of the chicken stock. It was soft, flavorful and delicious! Everyone really enjoyed it.