Best Passover Brisket
1 4lb brisket or shoulder roast
8 large cloves garlic, chopped
1/4 cup brown sugar
2 tsp sweet paprika
1/2 tsp Aleppo pepper
3 tsp kosher salt
1 tsp black pepper
1/3 cup extra virgin olive oil
1/4 cup organic Silan (date syrup)
1 cup chopped Italian parsley
2 medium purple onions, cut into wedges
1 cup cold water
Preheat oven to 350°F.
Place meat in a large roasting pan.
In a medium bowl, combine the garlic, brown sugar, paprika, Aleppo pepper, salt and pepper. Add oil, Silan and parsley and mix into a paste.
Spread the paste over the roast.
Place the onions around the roast and pour water around the edges of the pan.
Cover with a crumpled sheet of wet parchment paper. Make sure to tuck the edges inside the pan to prevent dripping in the oven.
Cover with a tight layer of aluminum foil.
Roast in the oven for 2 hours, then remove from the oven to baste with juices. Add 1/2 cup more water if pan juices have evaporated.
Lower oven to 300°F and roast for 1 to 2 hours until fork tender.
Let the roast rest, then carve and serve with onions and juices.
