**The Art of Braising Brisket**

I'm excited to share with you my recipe for slow-cooked brisket, a dish that's perfect for special occasions and holidays like Shana Tova. The key to tenderizing this tough cut of meat is low and slow cooking, which breaks down the connective tissues and infuses it with rich flavors.

To start, I'll gently lower a piece of brisket into a flavorful liquid, allowing it to sear on medium-high heat for about 5 minutes per side until it's golden brown. The smell of sizzling meat is unmistakable, and it's a great indicator that the brisket is ready to cook. As it cooks, I'll let it rest for a bit before adding more aromatics to the pot, which will create a delicious sauce.

One of my favorite ingredients in this recipe is preserved lemon. This salty, tangy condiment adds a depth of flavor to the dish that's hard to replicate with fresh lemons alone. To make the braising liquid, I'll chop up some onions and carrots, sauté them until they're soft, then add garlic cloves, smoked paprika, crushed red pepper, chili powder, cumin seeds, salt, brown sugar, pomegranate juice, molasses, and of course, preserved lemon. This mixture is the star of the show, and I'll let it simmer for a bit to allow the flavors to meld together.

As the brisket cooks, I'll add it back into the pot, fat side up, so that the fatty acids can infuse into the meat. The result is a tender, juicy piece of meat that's simply irresistible. With a few hours of slow cooking, this brisket will be fork-tender and practically melt-in-your-mouth delicious.

To finish off the dish, I'll add some chickpeas to the sauce, which will add creamy texture and a pop of color to the plate. The chickpeas are also a nod to the Jewish tradition of using legumes in braises, which is a common practice in many cuisines. By simmering the chickpeas with the sauce, they'll absorb all the flavors and become tender and delicious.

As I slice the brisket against the grains, I can see that it's been transformed by the slow-cooking process. The meat is now tender and juicy, with a rich, savory flavor that's impossible to resist. To serve, I'll ladle the chickpea sauce all over the brisket, creating a moist and flavorful bite that's sure to please even the most discerning palate.

**Preserved Lemons: A Moroccan Delight**

One of the key ingredients in this recipe is preserved lemons, which add a salty, tangy flavor that's hard to replicate with fresh lemons alone. Preserved lemons are made by salting and fermenting whole lemons, which creates a deliciously sour and slightly sweet condiment. They're a staple ingredient in Moroccan cuisine, where they're often used to add brightness and depth to dishes like stews, soups, and braises.

To make preserved lemons, all you need is some whole lemons, kosher salt, and time. Simply slice the lemons thinly, remove the seeds and any white pith, and sprinkle with salt. Let them sit for a few weeks, stirring occasionally, until they've developed a tangy, salty flavor that's perfect for using in recipes.

Preserved lemons are incredibly versatile, and can be used to add flavor to everything from salads and pasta dishes to soups and stews. They're also a great addition to sandwiches, where their sour flavor can help cut through rich meats like brisket or pastrami.

**The Joy of Braising**

There's something special about braising meat, whether it's beef, lamb, or in this case, brisket. There's just something satisfying about watching a tough piece of meat transform into a tender, juicy delight that's full of flavor. And when you add all the aromatics and spices to the pot, it creates a delicious sauce that complements the meat perfectly.

For me, braising is more than just cooking – it's an art form that requires patience, attention to detail, and a deep understanding of how different ingredients work together. It's a way of coaxing flavors out of tough cuts of meat, creating something truly special from nothing.

In the end, this slow-cooked brisket is a dish that's perfect for special occasions and holidays like Shana Tova. It's a reminder that even the toughest cuts of meat can be transformed into something deliciously tender and flavorful with a little bit of love, care, and patience.

"WEBVTTKind: captionsLanguage: enfor the juicy star of our rashishana Feast I am making my preserved lemon brisket it truly explodes with flavor it's a little spicy a little sweet pretty bright this honestly might be the best brisket I've ever had to start I've got my big hunk of meat here this is a 5B brisket that I'm seasoning all over with kosher salt you've got to have brisket at any big Jewish holiday day and it's always brazed so it's always cooked in a liquid it gets super juicy and it really just gets better over time so it's one of those things that you can prep a day even 2 days in advance and then reheat it for the big meal my dut CH in here is heated to medium high heat I'll add a good drizzle of neutral oil whenever you're brazing brisket you want to sear it first that's going to enhance the flavor I'll gently lower this in I'll let this sear on medium high for about 5 minutes per side until it's golden brown oh that is the smell of the Jewish holidays smell of briskets searing and oil I love it there have been so many times where Rashana Co insides with Harvest for Nick so he's out on a tractor so in order to get him some brisket I'll wrap up some tacos or make him a brisket sandwich although this brisket is so good I might do that thing where I hide the leftovers from Nick and and pretend that they don't exist so that I can eat them all okay let me peek at the bottom to see if this is brown oh yeah it's ready to that's a great crisp crust I'll let this here on the other side now until I get that kind of color all over so the thing about brisket is that it's so tough so if you try to eat it before it's ready it's not very good it's too chewy you won't really be able to enjoy it but if you give it enough time it's kind of melt down into meaty delicious melty Oblivion now that it's seed on both sides I'll remove it from the pot and then build my brazing liquid I've got a finely chopped yellow onion and some carrots that are cut into larger chunks I'll stir this around and allow these veggies to soften onions bathing in brisket juices oh yeah there are really good smells Happening Here the onions are soft I'll toss in some garlic cloves and I've just smashed these to release their oils and then loads of spices I've got some smoked paprika here add a tablespoon of that 2 teaspoons of crushed red pepper and then a teaspoon each of chili powder and cumin seeds so the combination of these spices almost mimics fesa that's Smoky Tunisian pepper paste I'll add another teaspoon of salt and then stir this around and allow the spices to toast now that the spices are smelling strong I can start to add liquid ingredients I've got a can of whole peeled tomatoes and I like to get the whole tomatoes and then break them up myself with a spoon that way you can get some bigger chunks and smaller chunks and then I've got three qualities of sweetness here that'll be a perfect match to the sour funky preserved lemons some pomegranate juice which is fruity there great dark notes 1/4 cup of molasses so cozy and then two teaspoons of brown sugar and the star of this brisket show preserved lemon so preserved lemon is just lemons and salt that have mingled for a while and it's a common ingredient in Moroccan cooking and I just love it because you get lemon flavor that's a bit more mellow than just a fresh lemon and you also get funkiness and saltiness it's delicious I'm adding 2 tablespoons of this you can buy Preserve lemons you can make them really easily I'll stir this around all right I'll get the brisket back in here this looks so good I'm nestling it in fat side on top so that that fat can soak down into the meat it's perfectly oh this is going to be amazing I'll bring this up to a boil now and then reduce to a simmer cover it up and sick it in the oven at 325° for 3 to 3 and 1/2 hours until it's fork tender it's going to be a long 3 to 3 and 1/2 hours this brisket has been brazing low and slow for the past 3 hours and it's almost time for russes Shana dinner oh yeah this looks awesome get some meat tastic smells in my nose I'll carefully remove it to a cutting board and then I'll let this hang out while I complete my sauce I'm tossing in two cans of chickpeas which add delicious creamy texture and they look fun and festive like a ball pit for brisket I'll stir these in bring this up to a boil and then allow it to simmer until the liquid is thicken and the chickpeas are soft that looks like a delicious stew all on its own all right I'll slice up the brisket you always want to cut it against the grains that you don't get long stringy bits and it doesn't take much effort because it is so tender look at that juiciness and it's just going to get even better when it catches all of the bra aming liquid woo that's hot and then I'll Ladle this chickpea mixture all over the brisket and this sauce is just going to create the moistest juiciest most flavorful bite of brisket you ever did have I'll finish with a Sprinkle of parsley so that's festive holy cow it's time for dinner forfor the juicy star of our rashishana Feast I am making my preserved lemon brisket it truly explodes with flavor it's a little spicy a little sweet pretty bright this honestly might be the best brisket I've ever had to start I've got my big hunk of meat here this is a 5B brisket that I'm seasoning all over with kosher salt you've got to have brisket at any big Jewish holiday day and it's always brazed so it's always cooked in a liquid it gets super juicy and it really just gets better over time so it's one of those things that you can prep a day even 2 days in advance and then reheat it for the big meal my dut CH in here is heated to medium high heat I'll add a good drizzle of neutral oil whenever you're brazing brisket you want to sear it first that's going to enhance the flavor I'll gently lower this in I'll let this sear on medium high for about 5 minutes per side until it's golden brown oh that is the smell of the Jewish holidays smell of briskets searing and oil I love it there have been so many times where Rashana Co insides with Harvest for Nick so he's out on a tractor so in order to get him some brisket I'll wrap up some tacos or make him a brisket sandwich although this brisket is so good I might do that thing where I hide the leftovers from Nick and and pretend that they don't exist so that I can eat them all okay let me peek at the bottom to see if this is brown oh yeah it's ready to that's a great crisp crust I'll let this here on the other side now until I get that kind of color all over so the thing about brisket is that it's so tough so if you try to eat it before it's ready it's not very good it's too chewy you won't really be able to enjoy it but if you give it enough time it's kind of melt down into meaty delicious melty Oblivion now that it's seed on both sides I'll remove it from the pot and then build my brazing liquid I've got a finely chopped yellow onion and some carrots that are cut into larger chunks I'll stir this around and allow these veggies to soften onions bathing in brisket juices oh yeah there are really good smells Happening Here the onions are soft I'll toss in some garlic cloves and I've just smashed these to release their oils and then loads of spices I've got some smoked paprika here add a tablespoon of that 2 teaspoons of crushed red pepper and then a teaspoon each of chili powder and cumin seeds so the combination of these spices almost mimics fesa that's Smoky Tunisian pepper paste I'll add another teaspoon of salt and then stir this around and allow the spices to toast now that the spices are smelling strong I can start to add liquid ingredients I've got a can of whole peeled tomatoes and I like to get the whole tomatoes and then break them up myself with a spoon that way you can get some bigger chunks and smaller chunks and then I've got three qualities of sweetness here that'll be a perfect match to the sour funky preserved lemons some pomegranate juice which is fruity there great dark notes 1/4 cup of molasses so cozy and then two teaspoons of brown sugar and the star of this brisket show preserved lemon so preserved lemon is just lemons and salt that have mingled for a while and it's a common ingredient in Moroccan cooking and I just love it because you get lemon flavor that's a bit more mellow than just a fresh lemon and you also get funkiness and saltiness it's delicious I'm adding 2 tablespoons of this you can buy Preserve lemons you can make them really easily I'll stir this around all right I'll get the brisket back in here this looks so good I'm nestling it in fat side on top so that that fat can soak down into the meat it's perfectly oh this is going to be amazing I'll bring this up to a boil now and then reduce to a simmer cover it up and sick it in the oven at 325° for 3 to 3 and 1/2 hours until it's fork tender it's going to be a long 3 to 3 and 1/2 hours this brisket has been brazing low and slow for the past 3 hours and it's almost time for russes Shana dinner oh yeah this looks awesome get some meat tastic smells in my nose I'll carefully remove it to a cutting board and then I'll let this hang out while I complete my sauce I'm tossing in two cans of chickpeas which add delicious creamy texture and they look fun and festive like a ball pit for brisket I'll stir these in bring this up to a boil and then allow it to simmer until the liquid is thicken and the chickpeas are soft that looks like a delicious stew all on its own all right I'll slice up the brisket you always want to cut it against the grains that you don't get long stringy bits and it doesn't take much effort because it is so tender look at that juiciness and it's just going to get even better when it catches all of the bra aming liquid woo that's hot and then I'll Ladle this chickpea mixture all over the brisket and this sauce is just going to create the moistest juiciest most flavorful bite of brisket you ever did have I'll finish with a Sprinkle of parsley so that's festive holy cow it's time for dinner for\n"