Spicy Yemenite-Style Brisket | Kosher Healing Recipe | Rosh Hashanah Recipe

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

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Ingredients

• 4–5 lbs beef brisket (second cut for extra flavor)

• 3 Tbsp olive oil or schmaltz

• 2 onions, chopped

• 6 cloves garlic, minced

• 3 carrots, sliced

• 2 cups beef stock

• 1 cup crushed tomatoes

• 2 Tbsp hawaij spice blend (cumin, turmeric, coriander, black pepper, cardamom)

• 1 tsp chili flakes or 1 fresh hot pepper, sliced

• 2 Tbsp tomato paste

• 2 Tbsp silan (date syrup) or honey

• 2 tsp kosher salt

• 1 tsp black pepper

• Fresh cilantro for garnish (optional)

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Instructions

1. Sear brisket until browned; transfer to crockpot.

2. Sauté onions and garlic in same pan; add to crockpot with carrots.

3. Stir together stock, crushed tomatoes, hawaij, chili, tomato paste, silan, salt, and pepper. Pour over brisket.

4. Cook on low 8–10 hours until fork-tender.

5. Slice brisket; serve with spicy sauce, garnish with cilantro.

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Notes

• Bold, fragrant, and spicy—the Yemenite-style brisket is perfect for those who love heat.

• Pair with pita, challah, or rice, and serve with zhug (Yemenite chili paste).

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