September is a beautiful month. It’s when summer hands over its reins to autumn as the seasons slowly change. Also, during this time of year, there are several Jewish holidays that take place. Rosh Hashanah and Yom Kippur are two of the main holidays that take place this time every year. Rosh Hashanah is the Jewish new year and Yom Kippur is considered to be the holiest holiday in Judaism. as a time of atonement and repentance.
The delicious brisket recipe below is from friends at Galilee Green in Israel. I learned about their company several years ago and they shipped me several samples of their Galilee Green olive oils. I can attest that they offer some very special olive oils from Galilee. They also have other interesting products based on their specialty olive oils. The sweet brisket recipe below was sent to me a few days ago. It is definitely a delectable brisket recipe to share with all friends celebrating Yom Kippur.
Sweet Holiday Brisket for Yom Kippur
- 2-pound mini brisket roast
- 3 tablespoons GGOO (olive oil)
- 6 crushed bulbs of garlic
- 2 medium onions sliced
- 1 cup of dry red wine
- 1 can of diced tomatoes
- 1 cup of sliced sweet snap peas
- 6 chopped Medjool dates
- 1/2 cup raisins
- Rub the mini brisket in GGOO and let it marinate in the fridge for an hour
- Add some GGOO to a frying pan on medium heat and sear all sides of the brisket and set aside in a baking dish
- In the same frying pan fry the sliced onions and garlic until the onions are caramelized.
- Add 1/2 cup of red wine to the caramelized onions and stir for 3 minutes.
- Pour the caramelized onion mixture over the brisket in the baking pan.
- Add the sliced snap peas Medjul date pieces and the raisins and 1/2 tin of diced tomatoes. Mix everything and make sure the meat is evenly surrounded by the mixture (see photo).
- Cover with foil and bake at 300F for 3.5 hours.
- Remove from oven and let cool for at least 30 minutes. Slice the brisket against the grain and set aside.
- Remove the vegetables from the baking dish.
- Add back a thin layer of the vegetable mixture back into the pan. Add a layer of sliced brisket, followed by a layer of vegetable mixture.
- Then another layer of brisket and cover with more veggie mixture (like a lasagna).
- When it is all back in the pan, add another 1/2 cup of wine and the half tin of diced tomatoes to make sure everything stays moist.
- Cover and put back into the oven at 400F for 30 minutes.
Have a meaningful time of reflection this Yom Kippur! And, thank you to Galilee Green for this Yom Kippur brisket recipe.