Pulled Sticky Date Brisket in Pan Juices

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.