Food and Prop Styling Goldie Stern
Photography Felicia Perretti

A braised meat is most welcome when it comes to Yom Tov. It can be prepared in advance and often tastes even better the second time around. A win/win in my opinion!

SERVES 6–10

• 1 3–5-lb (1.36–2.25-kg) brisket, square cut, or top-of-the-rib roast
• kosher salt and pepper, to taste
• 3 cloves garlic, crushed
• Sweet-and-Sour Sauce
• ⅓ cup maple syrup or honey
• ¼ cup tomato sauce
• ¼ cup red wine vinegar
• ¼ cup lemon juice
• 2 Tbsp light brown sugar
• 3 cloves garlic, crushed
• ½ tsp ground ginger

Preheat oven to 450°F (230°C).

Place roast in a 9x13-inch (23x33-cm) baking pan, or a larger pan if necessary. Season with kosher salt and pepper to taste. Spread crushed garlic over the meat. Allow meat to stand for 10 minutes at room temperature.

Place the meat in the oven and roast for 20 minutes, uncovered.

Combine all sauce ingredients in a small bowl and mix well.

Reduce oven temperature to 325°F (160°C).

Remove meat from oven and pour sauce over and around the roast. Cover the pan tightly with aluminum foil and bake for 3 hours, or until meat is fork-tender. Allow to cool before slicing.

(Originally featured in Family Table, Issue 793)