Holiday Brisket

Holiday Brisket with Dates, Raisins, and Galilee Green Olive Oil

During the High Holy Days of Tishrei, we eat sweet foods as a sign for a sweet year. We dip apples in honey. We serve dishes like Tzimmes. Many families also sweeten their Holiday Brisket.

Some of us watch sugar. This Holiday Brisket still tastes rich and festive. Caramelized onions, Medjoul dates, raisins, and snap peas do the work. You can leave the honey out or can also stir in a spoon of Galilee Green Raw Honey if you want extra shine and a classic New Year note.

Galilee Green Extra Virgin Olive Oil starts the roast. It helps the onions brown. It keeps the meat moist through a long, low bake. The result is tender Holiday Brisket that slices clean and tastes like a holiday table in the Galilee.

Sweet Holiday Brisket

Ingredients:

Onions, Peas, Dates, Raisins and diced Tomatoes evenly spread over meat.

• 2 pound mini brisket roast
• 3 tablespoons GGOO plus more for the pan
• 6 crushed bulbs of garlic
• 2 medium onions sliced
• 1 cup of dry red wine
• 1 can of diced tomatoes
• 1 cup of sliced sweet snap peas
• 6 chopped Medjul dates
• 1/2 cup raisins

• Optional: 1–2 tablespoons Galilee Green Raw Honey

Directions:

1. Rub the mini brisket in GGOO and  let it marinate in the fridge for an hour
2. Add some GGOO to a frying pan on medium heat and sear all sides of the brisket and set aside in a baking dish
3. In the same frying pan fry the sliced onions and garlic until the onions are caramelized. Add 1/2 cup of red wine to the caramelized onions and stir for 3 minutes.
4. Pour the caramelized onion mixture over the brisket in the baking pan. Add the sliced snap peas Medjul date pieces and the raisins and 1/2 tin of diced tomatoes. Mix everything and make sure the meat is evenly surrounded by the mixture (see photo).
5. Cover with foil and bake at 300F for 3.5 hours.
6. Remove from oven and let cool for at least 30 minutes. Slice the brisket against the grain and set aside.
7. Remove the vegetables from the baking dish. Then add back a thin layer of vegetable mixture back into the pan. Add a layer of sliced brisket, followed by a layer of vegetable mixture. Then another layer of brisket and cover with more veggie mixture (like a lasagna). When it is all back in the pan, add another 1/2 cup of wine and the half tin of diced tomatoes to make sure everything stays moist.
8. Cover and put back into the oven at 400F for 30 minutes.

Tips for your Holiday Brisket

The dates and raisins give deep sweetness without a heavy syrup. Honey, if you add it, rounds the sauce. Either way, the olive oil carries flavor into every slice.

This Holiday Brisket feeds a small festive table. Make it a day ahead if you can. The flavors settle and the slices hold their shape. Serve it with roasted potatoes, challah, and a simple green salad.

It tastes even better the next day. That matters when Rosh Hashanah meals stretch across two nights.

It really was delicious!! Sorry I don’t have a photo of the plated brisket because it was Rosh HaShana and I couldn’t take a pic…. and we ate it all up over the course of the two days.