Miriam’s Melt-In-Your-Mouth Rosh Hashanah Brisket


3 lb. first-cut brisket

2 tbsp. paprika

2 tbsp. garlic powder

2 tbsp. dried chives (optional)

1 tbsp. kosher salt

2 large Spanish onions

½ cup balsamic vinegar

1/3 cup honey


Slice the onions in rounds. Place them in the bottom of a baking dish.

Combine the paprika, garlic powder, chives and salt in a small bowl. Cover the brisket with the spice mixture. Pat it in gently until the meat can hold no more.

Place the meat on top of the onions and put it into the oven uncovered at 400° F for one hour.

Take the pan out of the oven, add the balsamic vinegar and honey, and cover the baking dish tightly. Return the pan to the oven, lower the temperature to 250° F, and cook for another 4 hours, until the meat is fork tender, meaning there is virtually no resistance when you try to stick a fork into it. If it’s not soft enough at 4 hours, keep cooking it. Time will depend on your oven, the type of baking dish you use, and the thickness of your meat.

Refrigerate the meat until completely cold (preferably overnight), then cut thin slices against the grain. Return the sliced meat to the sauce. Reheat in the oven or over a low flame. Serve with the onions and sauce.

Yields: 30-40 thin slices.

Copyright and reproduced with permission from chabad.org/recipes.

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