Recipes
Brisket Tzimmes
6 servings
about 4 hours total (Active 20 minutes)
Shopping list
Ingredients
- Aluminum foil
- 8 cloves garlic
- 2 large yellow onions
- 1 flat-cut beef brisket (about 4 lb)
- 3 teaspoons kosher salt, divided
- 2 teaspoons pepper, divided
- 2 tablespoons olive oil
- 2 lemons, for juice
- 3 medium sweet potatoes (about 1 ½ lb)
- 4 large carrots (about 8 oz)
- 8 pitted prunes (about 2 oz)
- ¼ cup brown sugar
Steps
- Preheat oven to 350°F. Line 2 baking sheets with foil. Smash garlic and cut onions into 1-inch-thick slices; arrange garlic and onions on 1 baking sheet.
- Preheat large sauté pan on medium-high 2–3 minutes. Coat brisket with 2 teaspoons salt and 1 teaspoon pepper (wash hands). Place oil in pan, then add brisket; cook 2–3 minutes on each side until browned. Arrange on top of garlic and onions, then cover baking sheet tightly with foil. Bake 3–4 hours until brisket is 185°F (for sliceable) or 195°F (for shreddable).
- Meanwhile, juice lemons (¼ cup). Peel potatoes and cut into quarters lengthwise. Peel carrots and cut into thirds. Arrange potatoes, carrots, and prunes on second baking sheet.
- Combine lemon juice, sugar, and remaining 1 teaspoon each salt and pepper. Pour mixture over vegetables, toss to coat, and spread evenly on baking sheet. Bake 35–45 minutes until tender (start baking during last hour of brisket cook time). Slice or shred brisket. Toss onions and garlic with vegetable mixture. Serve brisket with vegetables and pan juices.
Amount per ⅙ recipe serving: Calories 530, Total Fat 14g, Sat Fat 4.5g, Trans Fat 0g, Chol 155mg, Sodium 1100mg, Total Carb 42g, Fiber 5g, Sugars 20g, Protein 56g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 35%