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Classic Rosh Hashanah Brisket

Rosh Hashanah is near! Have you are hunting for a classic crowd-pleasing brisket recipe? We’ve partnered with Jackie Cooks and Drinks, to deliver just that! We also have honey, apples, challah, and MORE.

Ingredients:

  • 1, 5lb brisket (first cut)
  • Kosher salt + pepper
  • All purpose flour (sub matza meal during passover), about 1/2 cup
  • Neutral flavored oil like canola or grapeseed, or chicken fat, about 4-6 tbsp
  • Wine or broth for deglazing the pan
  • 6 yellow onions, sliced
  • 4 large carrots, peeled and chopped in half + 2 more carrots peeled and roughly chopped
  • 3 medium potatoes, scrubbed and chopped into quarters
  • 4 cloves of garlic
  • 2 celery stalks, roughly chopped
  • 3 tbsp of water
  • 1, 6 ounce can of tomato paste
  • Water, as needed

Directions:

  1. Use a roasting pan (that can also be used on stovetop) that is big enough for the brisket, potatoes, and 4 carrots
  2. Preheat the oven to 350 degrees
  3. Warm about 4 tbsp of oil in the roasting pan over medium low heat on the stove top
  4. Season the brisket liberally with salt and pepper on both sides. Sprinkle 1/4 cup of flour on one side, and repeat on the other side. You can omit this, but it does help get a crust on the brisket as well as thicken the gravy as it cooks
  5. Place the brisket fat side down on the now hot roasting pan. Allow to cook for 5 minutes and then flip and allow the other side to cook for 5 minutes. This step can be tricky because the brisket is large. A tip – take two giant spatulas and place one on each side and use one to flip and the other to hold it steady
  6. Once browned on each side, remove from the pan
  7. Deglaze the pan with wine or broth. Add another tbsp or two of oil. Add the sliced onions and allow them to caramelize. This process will be low and slow, about 20-25 minutes to get golden and soft. Move them around a little bit now and then
  8. While the onions caramelize, use a food processor to combine the 2 additional carrots, celery, garlic cloves, a heavy pinch of salt, some cracked pepper, the tomato paste, and 3 tbsp of water. Blend until a thick paste is made. Set aside
  9. Once the onions are cooked down, add the brisket back into the roasting pan (fat side up)
  10. Brush the tomato-veggie paste on top of the brisket and add about 1/2 cup of water to the roasting pan then cover the pan tightly with foil
  11. Place in the oven for an hour and 45 minutes
  12. Reduce heat to 325 degrees. Allow to cook for another 2- 2.5 hours
  13. Remove from heat, and slice against the grain

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