HOLIDAY BRISKET

270 mins
Serves 1
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Directions

  1. 1Season the brisket with flaky salt and ground pepper from both sides.
  2. 2Season the brisket with flaky salt and ground pepper from both sides.
  3. 3Season the brisket with flaky salt and ground pepper from both sides.
  4. 4Sear the brisket from both sides for about 3 minutes until it gets a nice golden brown color.
  5. 5Sear the brisket from both sides for about 3 minutes until it gets a nice golden brown color.
  6. 6Sear the brisket from both sides for about 3 minutes until it gets a nice golden brown color.
  7. 7Take the brisket out of the pan and put it aside.
  8. 8Take the brisket out of the pan and put it aside.
  9. 9Take the brisket out of the pan and put it aside.
  10. 10Add to the same pan the pearl onions, shallots, carrots, beets, celery roots, garlic cloves, and dates.
  11. 11Add to the same pan the pearl onions, shallots, carrots, beets, celery roots, garlic cloves, and dates.
  12. 12Add to the same pan the pearl onions, shallots, carrots, beets, celery roots, garlic cloves, and dates.
  13. 13Season with salt, pepper and paprika and sauté for 5 minutes. Stir occasionally.
  14. 14Season with salt, pepper and paprika and sauté for 5 minutes. Stir occasionally.
  15. 15Season with salt, pepper and paprika and sauté for 5 minutes. Stir occasionally.
  16. 16Add the brisket back on top of the veggies.
  17. 17Add the brisket back on top of the veggies.
  18. 18Add the brisket back on top of the veggies.
  19. 19Pour the date sauce on top of the brisket.
  20. 20Pour the date sauce on top of the brisket.
  21. 21Pour the date sauce on top of the brisket.
  22. 22Add water to cover it all.
  23. 23Add water to cover it all.
  24. 24Add water to cover it all.
  25. 25Cover the pan with a lid and cook it for 30 minutes on the stove on a medium heat.
  26. 26Cover the pan with a lid and cook it for 30 minutes on the stove on a medium heat.
  27. 27Cover the pan with a lid and cook it for 30 minutes on the stove on a medium heat.
  28. 28Transfer to the oven at 300F / 150C for 4 hours.
  29. 29Transfer to the oven at 300F / 150C for 4 hours.
  30. 30Transfer to the oven at 300F / 150C for 4 hours.

Ingredients

  • 3.5 pounds brisket
  • 3.5 pounds brisket
  • 3.5 pounds brisket
  • 1 teaspoon flaky salt
  • 1 teaspoon flaky salt
  • 1 teaspoon flaky salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground black pepper
  • 5 tablespoons olive oil
  • 5 tablespoons olive oil
  • 5 tablespoons olive oil
  • 35 baby pearl onions
  • 35 baby pearl onions
  • 35 baby pearl onions
  • 4 carrots
  • 4 carrots
  • 4 carrots
  • 3 orange beets
  • 3 orange beets
  • 3 orange beets
  • 4 shallots
  • 4 shallots
  • 4 shallots
  • 10 garlic cloves
  • 10 garlic cloves
  • 10 garlic cloves
  • 0.5 celery root
  • 0.5 celery root
  • 0.5 celery root
  • 4 pitted Medjool dates
  • 4 pitted Medjool dates
  • 4 pitted Medjool dates
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 0.33 cup date syrup
  • 0.33 cup date syrup
  • 0.33 cup date syrup
  • 0.25 cup red wine vinegar
  • 0.25 cup red wine vinegar
  • 0.25 cup red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon Ras el Hanut
  • 1 teaspoon Ras el Hanut
  • 1 teaspoon Ras el Hanut
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 7 cups warm water
  • 7 cups warm water
  • 7 cups warm water

Equipment

skillet panoven