Tishrei Recipe: Pulled Sticky Silan Brisket in Pan Juices

Introducing Food You Love: That Loves You Back, Rorie Weisberg of Full ‘N Free’s latest hit, published by ArtScroll. If you thought healthy food was weird, bland, or boring, think again. This cookbook transforms all your traditional favorites into nourishing, good-for-you, well-balanced dishes that you, your family, and your guests will love, from Sunday morning breakfast through Saturday night melaveh malka. Plus, you’ll find actionable tips on shopping, menu planning, and food prep that make a healthy lifestyle more attainable than ever. Get a taste of Food You Love in these recipes that taste as delicious as they look.

This delicious, naturally sweetened pulled brisket is a real crowd pleaser. Its versatile, goes-on-anything flavor profile elevates so many dishes. Try it over mashed potatoes, brown rice, zoodles, or spaghetti squash, stuffed into a sweet potato or baked potato, in a bun, or even to top a latke on Chanukah! It freezes beautifully, and leftovers repurpose so well.

YIELDS 8 SERVINGS
4 lb second cut brisket
This recipe can also be used on short ribs or flanken, which will
be melt-in-your-mouth, falling-off-the-bone tender!
1 Tbsp kosher salt
1 tsp black pepper
2 Tbsp olive oil
2 onions, thinly sliced
6 cloves garlic, crushed
1/2 cup silan
1/2 cup red wine
1 cup chicken broth

1. Season brisket with salt and pepper; massage seasoning into meat.
2. Preheat oven to 300°F.
3. Heat a Dutch oven or large skillet until piping hot. Add oil; sear meat on each side for about 5 minutes or until a golden crust forms. Transfer meat to a platter; set aside.
4. Add onions to the pan. Flash-sauté onions while scraping up any meaty bits from the bottom of the pan.
5. When onions are translucent, add garlic; cook for about 1 minute, just until fragrant. Return meat to the Dutch oven along with any pan juices that have accumulated on the platter. If not using a Dutch oven, transfer the meat and onions to an oven-proof roaster or aluminum pan.
6. In a bowl, whisk together silan, wine, and broth. Pour over meat; cover tightly. Bake for 6 hours or until meat can be pierced with a fork with no resistance.
7. Remove from oven. While the roast is still hot, pull the meat with two forks. Gently mix pulled meat with onions and pan juices.
   
   

Rorie Weisberg, CHC, is the author of newly released cookbook Food You Love: That Loves You Back. Her passion? Making a healthy lifestyle doable and delicious, favorite foods included. Rorie is the health ambassador of Kosher.com and a popular health columnist, lecturer, and founder and CEO of Full ‘N Free, LLC, an exclusive line of better-for-you baking essentials. Purchase Food You Love on ArtScroll.com and at your local Jewish Bookstore.