Directions
- 1Season the brisket with flaky salt and ground pepper from both sides.
- 2Sear the brisket from both sides for about 3 minutes until it gets a nice golden brown color.
- 3Take the brisket out of the pan and put it aside.
- 4Add to the same pan the pearl onions, shallots, carrots, beets, celery roots, garlic cloves, and dates.
- 5Season with salt, pepper and paprika and sauté for 5 minutes. Stir occasionally.
- 6Add the brisket back on top of the veggies.
- 7Pour the date sauce on top of the brisket.
- 8Add water to cover it all.
- 9Cover the pan with a lid and cook it for 30 minutes on the stove on a medium heat.
- 10Transfer to the oven at 300F / 150C for 4 hours.
Ingredients
- 3.5 pounds brisket
- 1 teaspoon flaky salt
- 1 teaspoon ground black pepper
- 5 tablespoons olive oil
- 35 baby pearl onions
- 4 carrots
- 3 orange beets
- 4 shallots
- 10 garlic cloves
- 0.5 celery root
- 4 pitted Medjool dates
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 0.33 cup date syrup
- 0.25 cup red wine vinegar
- 1 teaspoon salt
- 1 teaspoon Ras el Hanut
- 1 teaspoon garlic powder
- 7 cups warm water
Equipment
skillet panoven
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