FREE DOWNLOAD – A Delicious Recipe For You To Make This Shabbos From The Brand New Cookbook “Food You Love” by Rorie Weisberg!

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

  1. Season brisket with salt and pepper; massage seasoning into meat.
  2. Preheat oven to 300°F.
  3. 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.
  4. Add onions to the pan. Flash-sauté onions while scraping up any meaty bits from the bottom of the pan.
  5. 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.
  6. 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.
  7. Remove from oven. While the roast is still hot, pull the meat with two forks. Gently mix pulled meat with onions and pan juices.

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