We always ate this sweet brisket at Pesach and Rosh Hashanah. Originally from my grandmother, who was quite secretive with her recipes, this old family recipe was passed to my mother, who learned it by simply watching and copying, and then to me. Due to ill health, my mother can no longer cook, but we all think and talk about her when I make this dish. It has a particular sweetness for me that goes far beyond its taste. — Jaqui Wasilewsky from The Feast Goes On
- 1 Tablespoon vegetable oil
- 1 4½-pound piece fresh beef brisket
- 2 onions, halved and sliced into wedges
- 2¼ Pounds waxy potatoes, such as kipfler, peeled and thickly sliced
- 1¾ Cup pitted prunes
- Sea Salt and freshly ground black pepper
- ½ Cup golden syrup (light treacle)
- 2 Tablespoons lemon juice
You will need a saucepan large enough to hold the brisket.
Heat the oil in the pan and brown the brisket on both sides. Add the onions, potatoes, three-quarters of the prunes, and 2 teaspoons of salt. Cover with boiling water and half of the golden syrup. Bring to a boil, partially cover, then simmer until quite tender, at least 1 hour 15 minutes.
Preheat the oven to 350 degrees F.
Take the meat out of the liquid and place in an ovenproof dish. Strain and reserve the liquid, and spoon the onion, potato, and prunes on top of the brisket. Pour enough liquid into the dish so that it comes halfway up the meat. Top with the remaining prunes and golden syrup. Sprinkle over ½ teaspoon of salt and plenty of pepper. Roast, uncovered, basting every 15 minutes or so until the meat is fork tender, 1 to 1½ hours.
To serve, sprinkle with the lemon juice.