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Meat
Medium
8 Servings
Allergens 
No Allergens specified
8 Hours
Diets
A fabulous low-sugar brisket. Part of the perfect macro meal served along with Herb-Roasted Colorful Carrots and Cauliflower Farfel.
1 4-pound (2-kilo) second-cut brisket
2 teaspoons Tuscanini Sea Salt, divided
1 teaspoon black pepper
3 tablespoons olive oil, divided
3 onions, thinly sliced
8 cloves garlic, crushed or 8 cubes Gefen Frozen Garlic (optional)
1/2 cup Heaven & Earth Date Syrup
1/2 cup Alfasi Cabernet Sauvignon or other red wine
1 cup chicken broth
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Season the brisket with one teaspoon salt and pepper. Drizzle with two tablespoons 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 for about two minutes or until a golden crust forms.
Remove the meat and add the onions, remaining one tablespoon olive oil, and remaining one teaspoon salt. Sauté onions while scraping up any meaty bits from the bottom of the pan.
Once the onions are translucent, 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 seven to eight hours or until meat can be pierced with a fork with no resistance.
Remove from oven. While the roast is still hot, pull the meat with two forks. Gently mix pulled meat with onions and pan juices.
Photography: Moishe Wulliger Styling: Renee Muller
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Cook-able? Anyway to cook this?
I dont think I can spare my pesach oven for 8 hours…..
Thanks
You could make this in the crockpot.
FreeZing? Can this be frozen?
Yes
this has become my husband’s favourite brisket! always turns out delish
I went to the supermarket to buy Silan date syrup, and was shocked to find that it was 64g sugar per 100g syrup content. Although there is no added sugar in the recipe, half a cup of liquid is approximately equal to adding 12 teaspoons of sugar. That is too unhealthy. Any other suggestions?
How long should this be baked if only using 1 kilo meat? thank you
I would cut the bake time in half and check on it and make sure it’s fully cooked.
this was the easiest, yummiest and healthiest pulled brisket recipe! there wasn’t a drop left over!! huge success!
Sweet or dry wine?
Can this be eaten sliced I stead of pulled?
Yes, but you would have to cook it for less time, slice it (when not fully cooked) and then put it back in the liquid to cook longer.
really good!! came out amazing, and doesn’t have brown sugar (which Israel is out of for a while) like most pulled beef recipes…. And even came out amazing with Israeli meat!
thanks!
Easy healthy brisket Very easy to make and better than onion soup mix or ketchup like some other brisket recipes. Very classic.
We are so happy that you enjoyed this classic brisket recipe 🙂
So amazing! This was such a simple recipe – quick to put it together, and then it braises and braises while you tend to other cooking tasks. It was the perfect thing to cook while trying to prepare other dishes for Pesach – and deal with a flooded house (yes, on Erev Pesach). My guests thought it was a winner. And the leftovers were a great Chol HaMoed supper served on top of latkes. As always, Rorie created a healthy palate pleaser.
We are so happy that this recipe was a big success for you and your guests!