For the Brisket
- 1.5 kg (3⅓ pounds) brisket, cut into large pieces, or preferred stewing beef
- 4–5 large sweet potatoes, peeled and cut into chunks
- 2 large onions, thinly sliced
- 4 garlic cloves, finely chopped
- 3 tablespoons olive oil or preferred cooking oil
For the Sauce
- ⅓ cup silan (date honey) or honey
- ½ cup red wine, grape juice, pomegranate juice, or cranberry juice
- 2 tablespoons brown sugar; use only 1 tablespoon if substituting juice for wine
- 3 cups beef broth, or water mixed with 1 tablespoon powdered bouillon
- ½ teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1 bay leaf
- Fresh rosemary for garnish, optional
Instructions
1
Heat the oil in a large pot. Brown the brisket pieces very well on all sides; this step builds the flavor of the finished dish. Remove the meat and set aside.
2
In the same pot, sauté the sliced onions for 5–7 minutes, until lightly golden. Add the garlic and cook for 1 minute more.
3
Return the brisket to the pot. Add the silan, wine or juice, brown sugar, cinnamon, paprika, black pepper, salt, and bay leaf. Mix well to coat the meat.
4
Add enough beef broth to reach approximately halfway up the meat. Cover and cook over very low heat for 2 hours, until the brisket begins to soften. Alternatively, cook the covered pot in a 160°C/325°F oven. Check the liquid as it cooks, adding hot water mixed with bouillon if needed, and stir carefully about once per hour.
5
Add the sweet potatoes, arranging them so they are coated in the sauce. Cover again and continue cooking until the brisket is very tender and the sweet potatoes are soft but still hold their shape.
6
Uncover for the final 15–20 minutes so the sauce reduces and thickens into a glossy glaze over the brisket and sweet potatoes.
7
Garnish with fresh rosemary, if desired, and serve hot.
💡 Cook's Tips
- Make it ahead: Prepare the brisket one day in advance, cool it in its sauce, and refrigerate overnight. Remove the solidified fat and reheat slowly the next day for even better flavor and tenderness.
- Brown deeply: A thorough sear on every side gives the sauce a richer foundation.
- Protect the sweet potatoes: Add them only after the meat has started tenderizing so they soften without falling apart.
- Monitor the liquid: Keep enough broth in the pot during the long braise to prevent scorching.
- Holiday serving: The date honey, fruit, and warm spices make this especially fitting for Rosh Hashanah.
Main Course
Beef
Jewish Cuisine