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.
Makes 8 to 10 servings
- 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
- 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.
- 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.
- 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.
- Uncover, baste, and cook 1/2 hour to 45 minutes longer until nicely browned on top.