Pulled Sticky Date Brisket in Pan Juices

This delicious brisket is a wonderful option for those looking for a sweet meat without added refined sugars. Pair it with colorful, flavorful veggie sides for a lighter yet very festive main for Yom Tov.

SERVES 8

• 1 4-lb (2-kg) second-cut brisket
• 2 tsp sea salt, divided
• 1 tsp black pepper
• 3 Tbsp olive oil, divided
• 3 onions, thinly sliced
• 8 cloves garlic, crushed (optional)
• ¹⁄₂ cup red wine
• ¹⁄₂ cup silan
• 1 cup chicken broth

Preheat oven to 325°F (160°C). Season the brisket with 1 tsp salt and pepper. Drizzle with 2 Tbsp olive oil, then massage it into the meat.

Preheat a Dutch oven or large frying pan until piping hot. Sear the meat on both sides. Remove the meat from the pot and add the onions, remaining 1 Tbsp olive oil, and remaining 1 tsp salt. Sauté onions, then add garlic and cook for about one minute, just until fragrant.

If you’re not using a Dutch oven, transfer the meat and onions to a roaster pan. In a small bowl, whisk together the wine, silan, and chicken broth. Pour over the meat and cover the pan tightly. Bake for 7–8 hours, or until meat can be pierced with a fork with no resistance.

While the roast is still hot, pull the meat with two forks. Gently mix pulled meat with onions and pan juices.

(Originally featured in Family Table, Issue 708)