Apple and Honey Glazed Brisket

Rosh HaShanah or the Jewish New Year is a two-day holiday celebrating the start of a new year on the biblical calendar. The festival falls on the first day of Tishrei, the seventh biblical month, which is usually in September or October on the Gregorian calendar. It is the first of the High Holidays and marks the beginning of a ten-day period of reflection and repentance culminating in Yom Kippur or the Day of Atonement.

During Rosh HaShanah, it is customary to blow the shofar (ram’s horn), wish family and friends a sweet new year and enjoy festive meals together. Traditional Rosh HaShanah staples typically include apples and honey, which are used to signify a sweet new year. This recipe pairs these two festive treats with brisket, another firm holiday favorite, making it perfect for any Rosh HaShanah table.

Ingredients

For the brisket:

2.5 pounds (1.1 kg.) beef brisket
1 cup water
½ cup ketchup
½ cup white vinegar
2 white onions, sliced
1 clove of garlic, minced
¾ cup brown sugar
1 Tbsp. salt
2 tsp. cinnamon
2 tsp. cumin

For the glaze:

4 Tbsp. apple jelly
4 tsp. honey
A pinch of salt

Directions:

Fry the brisket in a large skillet or pot over medium-high heat until browned on all sides.
Combine the water, ketchup, vinegar, onions, garlic, brown sugar, cinnamon and cumin, and add the mixture to the skillet or pot.
Bring to a boil, then cover and simmer on low heat for 2 to 3 hours, turning occasionally until brisket is tender.
Remove the brisket and place into an oven-safe dish and allow to cool.
Preheat the oven to 325°F (165°C) while preparing the glaze.
Combine the apple jelly, honey and salt together until it forms a smooth paste.
Brush generously over the brisket.
Bake the glazed brisket for 45 minutes or until the glaze turns a dark caramel.
Remove from the oven and allow to cool.
Serve immediately after slicing with a side of baked potatoes, green seasonable vegetables and a crisp salad.

Serves 6