Brisket with Tzimmes

Ingredients

• 3 lbs beef brisket, trimmed
• 2 tbsp vegetable oil
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 4 medium carrots, cut into 1-inch chunks
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 cup pitted prunes
• 3 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp fresh ginger, grated
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1 cup beef broth
• 1/2 cup fresh orange juice
• 2 tbsp tomato paste
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper

Steps

1. 1

   Season the brisket generously on all sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat and sear the brisket until deeply browned, about 4 minutes per side, then transfer to a plate.

2. 2

   Reduce heat to medium, add the onion to the same pot, and cook until softened and lightly golden, about 6 minutes. Stir in the garlic, tomato paste, ginger, cinnamon, allspice, and nutmeg and cook for one more minute until fragrant.

3. 3

   Pour in the broth and orange juice, scraping up any browned bits from the bottom. Stir in the honey and brown sugar, then nestle the brisket back into the pot fat-side up.

4. 4

   Scatter the carrots, sweet potatoes, and prunes around the brisket. Cover tightly with a lid, transfer to a 325°F oven, and braise for 3 to 3.5 hours until the brisket is fork-tender.

5. 5

   Remove the brisket and let it rest for 10 minutes before slicing against the grain into thick slices. Return the slices to the pot, spooning the glossy tzimmes and cooking juices over the top before serving.

6. 6

   Taste the braising liquid and adjust seasoning with salt if needed. Serve directly from the ceramic dish, ladling extra tzimmes and juices generously over each portion.