VEAL BRISKET BRAISED WITH DATE HONEY

This Sephardic recipe, from friends Rami and Tali Kleinmann, is so delicious. People just love it. Date honey, sometimes called "silan" is a clear dark liquid made from dates and not nearly as sweet as regular honey. You can find it at Middle Eastern stores. In Toronto I buy it from Ararat. Veal brisket is available at Jewish and Italian butchers. If you can't find it use a veal shoulder roast or beef brisket.

This Sephardic recipe, from friends Rami and Tali Kleinmann, is so delicious. People just love it. Date honey, sometimes called "silan" is a clear dark liquid made from dates and not nearly as sweet as regular honey. You can find it at Middle Eastern stores. In Toronto I buy it from Ararat. Veal brisket is available at Jewish and Italian butchers. If you can't find it use a veal shoulder roast or beef brisket.

Makes 8 to 10 servings

Ingredients

  • 2 onions, sliced
  • 10 cloves garlic, peeled but left whole
  • 2 carrots, thickly sliced
  • 5 lb boneless veal brisket
  • 1/2 cup date honey
  • 1/2 cup dry red wine
  • 1 1/2 tsp freshly ground black pepper
  • 2 tsp kosher salt

Method

  1. Scatter onions, garlic and carrots in the bottom of a large roasting pan that will hold the veal in a single layer. Place veal on top of onions.
  2. Combine date honey, red wine, salt and pepper and rub into veal. You can add 1/2 cup water if pan looks dry. Cover veal directly with a sheet of parchment paper and then cover the pan with a lid or aluminum foil.
  3. Bake in a 350F oven for 3 hours or until fork tender. Check every hour and add water if there isn't about 1" liquid in the pan. Baste with juices every half hour.
  4. Uncover, baste, and cook 1/2 hour to 45 minutes longer until nicely browned on top.

VEAL BRISKET BRAISED WITH DATE HONEY

Find more of Bonnie's delicious recipes in her cookbooks: