# Holiday Brisket

This is a wholesome, delicious, and beautifully celebratory one-pot meal for the Rosh Hashanah holiday.

- Total time: 210 min
- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

- 3 lb brisket
- 0.25 cup oil
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp all spice
- 1 tbsp Dijon mustard
- 2 tbsp apricot preserves
- 3 golden potatoes golden potatoes
- 3 sweet potatoes/yams sweet potatoes/yams
- 3 whole shallots whole shallots
- 4 carrots carrots
- 1 celery root celery root
- 2 garlic heads garlic heads
- 1 cup red wine
- 3 cups chicken stock
- 10 pitted prunes pitted prunes
- flaky salt
- fresh sage sprigs
- rosemary sprigs
- thyme sprigs
- pomegranate seeds
- parsley

## Instructions

1. Place the 3-pound first cut brisket in the roaster.
2. Coat the brisket with oil, aromatic spices (onion powder, allspice, garlic powder, paprika, salt, black pepper), Dijon mustard, and apricot preserves, rubbing it well on both sides.
3. Top the brisket with golden potatoes (halved, peel on), sweet potatoes/yams (halved, peel on), shallots, carrots (peeled), celery root (peeled, large chunks), and two whole garlic heads (tops trimmed, outer layer removed).
4. Crack open a bottle of red wine and pour some on top of the vegetables.
5. Finish by pouring chicken stock over the ingredients.
6. Tuck in some pitted prunes for extra sweetness.
7. Sprinkle some flaky salt on top.
8. Place a bundle of fresh herbs (sage, thyme, and rosemary) right into the center of the dish.
9. Cover the roaster and bake at 350 degrees Fahrenheit for three hours.
10. Uncover for another 30 minutes so everything caramelizes beautifully.
11. Serve it straight from the roaster or plate it with the brisket in the center and all the rich vegetables around.
12. If you'd like to slice it before serving, you can do that too.
13. Smash the melted garlic cloves on top of the brisket.

## Equipment

- roaster
- corkscrew
- oven
- serving platter
- fork

## Tips

- Make it a day ahead, slice, and reheat uncovered for perfect serving.
- Garnish with pomegranate seeds and parsley before serving.

## Source

- Original video: https://www.facebook.com/share/r/1AD5wkMCKZ/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/db6b2afd-953e-4913-a07c-600f1b4d2f87
- Extracted: 2025-10-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt