Baharat and Fig Brisket For Sukkos

by Shifra Klein from the Yom Tov Issue of Fleishigs Magazine

This sweet-and-savory roast screams fall, Rosh Hashanah and Sukkos all in one. The unique flavor profile of baharat (a spice mix which is a secret ingredient in many Israeli cholent recipes), coupled with figs and silan, brings something new to the classic braised roast that is so reminiscent of yom tov.

Baharat and Fig Brisket
Serves: 8

INGREDIENTS:

4-pound second cut brisket
3 tablespoons baharat
3 tablespoons grapeseed oil, divided
2 large onions, thinly sliced
6 cloves garlic, thinly sliced
1 cup dried figs
2 teaspoons kosher salt
3 tablespoons tomato paste
2 cups semi-dry white wine
¼ cup silan (date syrup)
2 cups chicken stock or water
2 sprigs thyme, optional
1 dried bay leaf
1 cup fresh figs, sliced, for garnish

Pistachio gremolata, for serving

INSTRUCTIONS:

Preheat oven to 350°F. Heat 1 tablespoon oil in a large pan over medium-high heat.

Coat roast with baharat, reserving a bit of spice to add to the sauce later.

Sear roast for 6 minutes per side and set aside.

Add the rest of the oil and sauté onions for 15 minutes, until translucent. Add garlic and dried figs and sauté for 2 minutes. Season with salt. Add tomato paste and cook for 5 minutes, until tomato paste becomes golden.

Deglaze the pan with wine and cook for 3 minutes, scraping the bottom of the pan until it is clear of any browned bits. Add silan, stock or water, thyme and bay leaf.

Pour sauce over roast. Cover tightly with foil and braise for 3 hours.

Allow roast to fully cool before slicing. Slice roast, reheat and serve with fresh figs and pistachio gremolata.

Pistachio Gremolata

1 cup parsley, chopped
1 cup mint, chopped
2 tablespoons orange zest
1 tablespoon orange juice
1 tablespoon extra virgin olive oil
1/4 cup chopped pistachios

1. Combine all ingredients

2. Serve immediately on top of roast

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