With the holiday of Rosh Hashanah arriving at the end of September this year — Sept. 25-27, to be precise — it leaves a little time for us to transition from light summer fare to heartier autumn menus.
These inventive-yet-traditional High Holiday dishes from local cookbook writer and foodie Elite Jakob will make this Jewish new year one of your most delicious ever.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Cranberry Onion Brisket
Equipment
- Heavy duty large foil and a big roasting pan
Ingredients
- 5–7 pound brisket
- 2 cups dried cranberries
- 3 onions sliced to strips
- 3 Tablespoons olive oil
- 1 Tablespoon sea salt
- Pepper
- 1/2 cup coconut aminos or soy sauce
- 2 Tablespoons honey
Instructions
- Tap brisket with paper towel and sprinkle kosher salt and pepper on both sides.
- In a skillet, sauté the onions in olive oil until they turn a deep gold color.
- Lower the heat and add the cranberries, coconut amino/ soy sauce, salt and pepper, and mix well. Cook on low heat for 3 minutes.
- Pour half of the mixture into a large roasting pan lined with heavy duty aluminum foil, place the brisket on top, and pour the rest of the onion mixture over the brisket, spreading lightly all over.
- Drizzle 2 tablespoons of honey all over brisket.
- Use heavy duty foil to cover the dish. Use another piece of large foil to cover the dish from the bottom up, to make sure it’s tightly covered. Poke one small hole in the foil to allow steam to come out.
- Bake at 450 for 30 minutes. Then, lower the heat to 300 and continue baking for 3-4 hours. Hint: Bake 3 hours for 5-pound brisket and longer for a larger brisket.
- Let cool on the counter. Hint: Make the brisket ahead of time to save time the day of serving. To do so, slice the brisket on a cutting board, transfer to another dish and pour the liquids on top. Cover with foil and refrigerate or freeze until you are ready to serve.
- When ready to serve, heat the brisket at 350 for 20-30 minutes.
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