So I may be known for my smoked brisket but sometimes you need something a little more traditional. When it comes to Rosh Hashanah you want something like your Bubby used to make. My Bubby probably thinks a smoker is someone who buys Lucky Strikes, not a cooking apparatus.
This recipe is super simple. If you are hosting a Rosh Hashanah meal for the first time, it is the brisket recipe for you. By going with a slow braise you don’t need to baby the brisket. You can just pop it in the oven, set a timer, and go work on your tzimmus. You can even put the roast in the oven late at night and let it cook overnight. This recipe will work well with any tougher roast. So if you happen to have a chuck roast or a top of the rib in the freezer, feel free to use that instead of the brisket.
I call for a cook time of four hours, but this recipe should be cooked to tenderness not time. If you like a little more chew in your meat, cook it less. If you like your roast fork tender, cook it longer.
Symbolism at Supper
Apples and leeks are foods traditionally eaten on Rosh Hashanah and are a great compliment to a traditional braised brisket. Jews eat apples with honey as a sign of a sweet new year and leeks are eaten as a symbol that we should be able to destroy our enemies as the word for leek in Hebrew is similar to the word for destroy.
Between the wine and the apples, this recipe is fairly sweet, as opposed to many other traditional brisket recipes that call for things like tomato paste, carrots, and potatoes. I also tried to avoid processed ingredients (unless you count wine as a processed ingredient), so put away the onion soup mix and the duck sauce.
Don’t forget the check out some of our other Rosh Hashanah recipes:
A classic brisket recipe with addition of apples and leeks that is great for the Rosh Hashana season.
- 5 lb First Cut Brisket
- 4 Large Apples Peeled, cored, and sliced in to to ¼" slices
- 2 Leeks (or Onions) Greens removed, sliced in to ½" rounds, and cleaned thoroughly.
- 4 Cups Sweet White Wine Use something you would drink. Do NOT use cooking wine.
- Salt and Pepper To taste
Season your brisket with salt and pepper on all sides to taste and preheat your oven to 250°F.
Add a layer of apples and leeks to the bottom of your roasting pan.
Add your brisket to the pan and cover with another layer of apples and leeks
Slowly add wine until the liquid comes 3/4 the way up the brisket. You may not need all of the wine.
Cover the pan tightly with foil and place in the oven. Cook for two hours, then carefully flip the brisket, recover with foil, and cook for another two hours or until desired tenderness is reached.
Allow to cool for 15 minutes and slice in to ¼ inch slices and serve.