Recipe by Shifra Klein

Silan-Baharat Brisket

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Meat Meat
Easy Easy
8 Servings

No Allergens specified

This sweet and savory roast screams fall, the Jewish New Year, and Sukkos all in one. The unique flavor profile of Baharat (which is a secret ingredient in many Israeli cholent recipes) coupled with silan brings something new to the classic braised roast that is so reminiscent of the holidays. Use first cut brisket for a leaner result or second cut for a more tender roast.


Silan-Baharat Brisket

  • 1 (4-pound) brisket

  • 3 tablespoons baharat

  • 3 tablespoons grapeseed oil, divided

  • 2 large onions, thinly sliced

  • 6 cloves garlic, thinly sliced

  • 1 cup Medjool dates, pitted

  • 2 teaspoons kosher salt

  • 3 tablespoons Tuscanini Tomato Paste

  • 2 cups semi-dry white wine, such as Baron Herzog Chenin Blanc

  • 1/4 cup silan (date syrup), such as Heaven & Earth Date Syrup

  • 2 cups chicken stock or water

  • 2 sprigs thyme (optional)

  • 1 dried bay leaf

  • 1/3 cup chopped pepitas, for garnish

  • 1/2 cup chopped fresh parsley, for garnish

Wine Pairing

Yatir Mt. Amasa Red 2014


Prepare the Silan-Baharat Brisket


Preheat oven to 350 degrees Fahrenheit. Heat one tablespoon oil in a large pan over medium-high heat.


Coat roast with baharat, reserving a bit of spice to add to the sauce later.


Sear roast for six minutes per side and set aside in a 9×13-inch baking dish.


Add the rest of the oil and sauté onions for 15 minutes, until translucent. Add garlic and dates and sauté for two minutes. Season with salt. Add tomato paste and cook for five minutes, until tomato paste becomes golden.


Deglaze the pan with wine and cook for three minutes, scraping the bottom of the pan until it is clear of any browned bits. Add silan, stock or water, thyme, and bay leaf.


Pour sauce over roast. Cover tightly with foil and braise for three hours.


Allow roast to fully cool before slicing. Slice roast, reheat and serve topped with pepitas and fresh parsley.

Silan-Baharat Brisket

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Odelia Schvarcz
Odelia Schvarcz
1 year ago

Hi, do you think the recipe can be done with French Roast?

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Reply to  Odelia Schvarcz
1 year ago

Yes, you should be able to with no problem.