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Honey Glazed Brisket with Carrots, Potatoes and Prunes

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.

ROSH HASHANAH MENU

Chicken soup with egg noodles (lokshen)
Honey Glazed Brisket
Green Salad with Mustard Vinaigrette (see video below) and Avocado
Steamed Green Spinach
Middle Eastern Kompot
Honey Cake

 

Mustard Vinaigrette Recipe and Video

 

And if you need to buy the books, click right here.

Honey Glazed Brisket
A soft, sweet glazed brisket with honey, carrots and prunes.
Servings Prep Time Cook Time
6people 20minutes 3.5hours
Servings Prep Time
6people 20minutes
Cook Time
3.5hours
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 180C. You will need a medium roasting pan or medium casserole.
  2. In a medium frying pan, fry the onions in the oil for 10 minutes until just starting to brown. Add the salt and pepper and stir through.
  3. Place half the fried onion in the bottom of the pan or casserole. Place the brisket on top and then the remaining onions. Toss the carrots with the brown sugar and add to the pan, and then add the potatoes, cinnamon stick and orange rind. Drizzle the honey on top.
  4. Add enough water to reach about halfway up the side of the meat. Cover with baking paper and a lid (or foil) and cook for 2 hours.
  5. Remove the lid and the paper and baste with the juices. Cook for a further hour, without the lid, basting every 15 mins or so. Add more water if there is not enough liquid to baste.
  6. Add the prunes and baste again. Check if the meat is fork tender.
  7. If not, cook for an extra 30 mins, basting from time to time, or until meat is fork tender and well glazed.
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