One of the best brisket recipes you are likely to try. The baharat spices and Israeli silan, wine and orange juice come together brilliantly. The low and slow cooking method makes all the difference when cooking brisket.
You can use whole brisket, first cut or second cut brisket for this recipe. First cut is leaner and second cut brisket is a bit fattier.
Related: Overnight Brisket
- Cook Time
- Prep Time
- 3 to 4 pound second cut brisket
- 3 tablespoons extra virgin olive oil, such as Colavita
- 2 tablespoons Jamie Geller Baharat
- 1 large Spanish onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 3 tablespoons tomato paste
- 1/2 cup white wine
- 2 cups freshly squeezed orange juice
- 1/4 cup Jamie Geller Silan (date honey)
- 1 cup parsley, chopped
- 1 cup mint, chopped
- 2 tablespoons orange zest
- 1 tablespoons orange juice
- 1 tablespoon extra virgin olive oil, such as Colavita
- 1/4 cup chopped pistachios
Preheat oven to 300°F.
1. Season all sides of brisket with baharat.
2. Heat a large roasting pan, generously coated with evoo, over high heat. Sear brisket until dark brown and crusty. Turn over and sear the other side.
3. Remove brisket from pan and saute onions for 10 minutes, on medium heat until tender. Add the sliced garlic and saute an additional 2 minutes.
4. While onions are sauteing whisk together tomato paste, wine, orange juice and silan in a medium bowl.
5. Place brisket into pan of sauteed onions, pour sauce over brisket and cover pan tightly with foil. Braise at 300°F for 3 hours until a fork can be inserted and removed with no resistance. Cool brisket before slicing.
8. Strain fat off of braising liquid. Slice brisket and drizzle braising liquid over brisket slices before serving. Top with pistachio mint gremolata.
Pistachio Mint Gremolata:
1. Combine all ingredients.
2. Serve immediately.