Best Passover Brisket
14lb brisket or shoulder roast
2 large purple onions, cut into wedges
2 cups chicken consommé or water
8 large cloves garlic, crushed
1/4 cup brown sugar
3 tsp sweet paprika
3 tsp kosher salt
1 tsp ground black pepper
1/3 cup extra virgin olive oil
1/4 cup organic Silan (date syrup)
1/4 cup tomato paste
1 cup finely chopped Italian parsley
Preheat oven to 350°F.
Place meat in a large roasting pan.
Place the onions around the roast and pour consommé around the pan.
In a medium bowl, combine the garlic, brown sugar, paprika, salt and pepper. Add oil, Silan, tomato paste and Italian parsley, then mix into a thick paste. Spread the paste over the roast.
Cover with a crumpled sheet of wet parchment paper. Make sure to tuck the edges inside the pan to prevent drips in the oven.
Cover tightly with heavy duty aluminum foil or lid.
Roast in the oven for 2 hours, then remove from the oven and baste with juices. Add 1/2 cup more water if pan juices have evaporated.
Lower oven to 300°F and roast for 2 hours, until fork tender.
Let the roast rest 20 minutes. Carve into thin slices and serve with onions and juices.
