Pulled Sticky Silan Brisket in Pan Juices
This delicious, naturally sweetened pulled brisket is a real crowd pleaser. Its versatile, goes-on-anything flavor profile elevates so many dishes. Try it over mashed potatoes, brown rice, zoodles, or spaghetti squash, stuffed into a sweet potato or baked potato, in a bun, or even to top a latke on Chanukah! It freezes beautifully, and leftovers repurpose so well.
Yields 8 servings
4 lb second cut brisket
>> This recipe can also be used on short ribs or flanken, which will be melt-in-your-mouth, falling-off-the-bone tender!
1 Tbsp kosher salt
1 tsp black pepper
2 Tbsp olive oil
2 onions, thinly sliced
6 cloves garlic, crushed
½ cup silan
½ cup red wine
1 cup chicken broth
- Season brisket with salt and pepper; massage seasoning into meat.
- Preheat oven to 300°F.
- Heat a Dutch oven or large skillet until piping hot. Add oil; sear meat on each side for about 5 minutes or until a golden crust forms. Transfer meat to a platter; set aside.
- Add onions to the pan. Flash-sauté onions while scraping up any meaty bits from the bottom of the pan.
- When onions are translucent, add garlic; cook for about 1 minute, just until fragrant. Return meat to the Dutch oven along with any pan juices that have accumulated on the platter. If not using a Dutch oven, transfer the meat and onions to an oven-proof roaster or aluminum pan.
- In a bowl, whisk together silan, wine, and broth. Pour over meat; cover tightly. Bake for 6 hours or until meat can be pierced with a fork with no resistance.
- Remove from oven. While the roast is still hot, pull the meat with two forks. Gently mix pulled meat with onions and pan juices.