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Erin || Recipe Developer 📸
@erin.eats.mtl

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Not gonna lie, I’ve never been the biggest brisket fan, but this brisket recipe is a game-changer! 🙌🍖 This marinade was originally created for chicken but some of you tried it on a roast and said it was phenomenal so I just had to give it a shot. Trust me, it’s worth it! ⬇️⬇️⬇️ Pomegranate Silan Brisket 🥩 @erin.eats.mtl Ingredients: 4-5 lb brisket (preferably second cut, fat trimmed) 2 onions, peeled and sliced 🧅 1/2 cup silan (date honey) 🍯 1/2 cup pomegranate juice 🍹 6 garlic cloves, minced 🧄 2-3 sprigs rosemary, stems removed 🌿 2 tbsp dijon mustard 🍯 1 tbsp extra virgin olive oil 🫒 1 tbsp salt 🧂 Freshly ground pepper 🌶️ Directions: Preheat your oven to 300°F. Liberally season the brisket with a pinch of salt and a dash of pepper. Create a bed of onions at the base of your roasting pan. Gently position the brisket atop the onions. Combine the pomegranate juice, silan, minced garlic, rosemary (sans stems), dijon, and a drizzle of olive oil. Pour this marinade over the brisket. Roast, tightly covered for 3-4 hours, basting it periodically. Your brisket is ready when a fork glides through it effortlessly Once cool (you can even refrigerate overnight), slice the brisket against its grain (perpedicular to the fibers of the meat). Return the sliced meat to the liquid, and leave it in the liquid until it’s time to heat and serve. Now, your delicious dish is ready to be enjoyed. Bon appétit! 🍽️😋 📝 Save this recipe for your next brisket adventure! #brisket #jewishfood #roshhashana #kosherrecipes #koshercooking