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- 1 3lb @thecedarmarket first cut brisket
- 33 Oz bottle avocado oil or beef tallow
- 3 leeks, cleaned and trimmed
- 50 garlic cloves
- 5 dried dates, pitted
- 1 tbsp salt
- 1 tsp cracked pepper
- 2 bay leaves
- 1 tbsp rice vinegar
- 1 tbsp date syrup
Recipe created for Cedar Market by: @Foodkidsandsleep
The secret’s out… second cut brisket is better! It’s fattier and will be more tender without being dry. Still, that doesn’t mean you can’t make a first cut brisket that puts your mom’s second cut to shame. Cooking the brisket confit style (low temp submerged in fat) will keep the meat rich, meaty, and tender, with more beef flavor than any braise. The date, leek, garlic glaze on top is the final piece of the puzzle. Adding sweetness and a gorgeous crust.
Cooking Instructions
Place the brisket into a baking dish or deep pan/pot. Add in the leeks, garlic, dates, salt, pepper, bay leaves and oil. Top with the oil or tallow. Cover & bake at 200℉ for 5-5.5 hours or until it reaches approximately 200 degrees internal.
Remove the brisket from the dish. Using a slotted spoon remove your aromatics and dates and transfer to a bowl. Take half the mixture and add in the vinegar, date syrup (S&P to taste) and blend with an immersion blender. Cover the roast generously with this glaze and broil for 3-5 minutes.
Add 1/4 cup of water to the remaining glaze to make a gravy.
To serve, lay brisket on top a bed of greens or charred shredded brussel srpouts, and garnish with the remaining dates, garlic and leeks. Pour over the gravy and some pomegranate arils.
Slice & enjoy!
