Got extra charoset?
In my family, it doesn't really happen because we all love it so much! But if you have leftover or can't get enough of it and you’re willing to blend another batch, make this brisket!
1 kg Beef Brisket, 2nd cut, pickled
10 dates, pitted and checked
100g walnuts
1 large onion, sliced
2 cloves of garlic, minced
3/4 cup dry red wine
DIRECTIONS:
Preheat oven to 300F. Line a 9x13 baking dish with parchment paper.
In a food processor, fitted with the S blade, combine nuts and dates. Process for a few minutes until a thick paste starts to form.
Place pickled brisket in your dish and rub with “charoset”. Place onions and garlic around. Pour wine on onions.
Double seal your dish with foil and bake for about 5 hours. Check every hour to baste. After 4 hours start checking for tenderness. Remove from oven only when fork tender.
Enjoy,
Guila
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