Herb-Roasted Mediterranean Brisket | Kosher Healing Recipe | Rosh Hashanah Recipe

Servings: 8–10
Yield: 5–6 lbs brisket with herb sauce
Prep Time: 20 minutes
Cook Time: 8–10 hours (low) or 5–6 hours (high)
Difficulty: Easy–Moderate
Cooking Vessel: 6–8 quart slow cooker

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Ingredients

• 4–5 lbs brisket (first cut, trimmed)

• 3 Tbsp olive oil

• 4 onions, sliced

• 5 carrots, cut into chunks

• 1 cup beef or chicken stock

• 1 cup crushed tomatoes

• Juice of 1 lemon

• 2 Tbsp tomato paste

• 1 Tbsp honey or sugar

• 2 tsp kosher salt

• 1 tsp black pepper

• 2 tsp oregano

• 2 tsp thyme

• 1 tsp rosemary

• ½ tsp cinnamon (optional, for warmth)

• ½ cup kalamata olives (pitted, optional)

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Instructions

1. Sear brisket in olive oil until browned; place in crockpot.

2. Add onions and carrots around brisket.

3. Mix stock, tomatoes, lemon juice, tomato paste, honey, salt, pepper, and herbs; pour over brisket.

4. Add olives if desired.

5. Cook on low for 8–10 hours or high for 5–6 hours.

6. Slice brisket; serve with vegetables and herb sauce.

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Notes

• Inspired by Mediterranean flavors, this brisket is tangy, savory, and herby.

• Great served with couscous, roasted vegetables, or challah.

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