Miriam’s Melt-in-Your-Mouth Rosh Hashanah Brisket. Cut the onions in rounds, and put them on the bottom of a baking dish. Mix the paprika, garlic powder, chives and salt in a small bowl. Pat the spice rub all over both sides of the meat, until it can hold no more. Now put the brisket on top of the onions and into the oven at 400° F for 1 hour,...
Today’s Rosh Hashanah recipe of the day is quite the classic: brisket. It’s hard to imagine a Jewish holiday without it, and this recipe by Tamar Fox is sure to please.
Place brisket on top of the tomato sauce, fat cap facing up. Pour the sauteed vegetables across the top of the brisket, along with the broth and brown bits. Pour the remaining tomato sauce over the top of the vegetables and brisket. Cover the roasting pan tightly with a layer of parchment paper followed by a layer of foil.
Nestled in a sweet kugel casserole, they’ll add lots of fragrant flavor to your Rosh Hashanah feast. Made with noodles, eggs, applesauce, and cinnamon, this sweet side can also double as a hearty breakfast the next day. If your family’s anything like mine, everyone will go nuts for this rich noodle pudding! 5. Tzimmes