This soft, sweet honey and brown-sugar glazed brisket with carrots, potatoes and prunes is a wonderful addition to any menu, especially at Rosh Hashanah when we try especially hard to include honey and sweet fruit at every turn. It’s a great one-roasting-pan meal – meat, veg and potato all in one dish!
This recipe is inspired by Jacqui Wasilewsky’s Flommen Tsimmes Brisket from our second book, and my mother’s brisket from our first. Remember when cooking brisket, there will always be a part of it that is lean (i.e.not much fat and sometimes less flavoursome and a little more dry) and a part of it that is well marbled (which is transformed over the hours into soft, gelatinous, fork-tender meat ).
Serve the whole brisket, sliced, and let everyone choose which part they prefer.
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