Recipe: Prune and Red Wine Brisket for Rosh Hashanah or Passover

Nothing says Rosh Hashanah dinner quite like this decadent meat entree.

Vered Guttman

The brisket is best prepared a day in advance, to let the flavors develop.

Serves 6-8


4 lb. brisket, fat trimmed

Kosher salt

Ground Black Pepper

2 tablespoons olive oil

2 yellow onions, chopped

2 cups red wine

2 cups chicken broth

1/2 lb. prunes

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

5 cloves


1.  Sprinkle brisket all over with salt and pepper. Heat the oil in a heavy bottomed Dutch oven and brown the brisket about 5 minutes each side. Transfer the brisket to a tray.

2.  Add the onions to the Dutch oven and cook for 10 minutes until golden brown, stirring frequently.

3.  Transfer the brisket back to the Dutch oven and cover it with the browned onions. Pour wine and broth on top  (add equal parts of wine and broth if you need more to almost cover the brisket). Add prunes and spices and bring to boil. Lower the heat to lowest, cover and cook for 4 hours, until the brisket is fork tender.

4.  Transfer the brisket to a tray and cover loosely with aluminum foil. Continue to cook the gravy with the onions and prunes until it is very thick.

5.  While the gravy is cooking slice the brisket and arrange the slices in an oven proof dish. Cover the brisket completely with the gravy.

6.  You can serve the brisket right away, but it will taste better if you serve it the next day. Cover the oven proof dish with aluminum foil and put in the fridge.

7.  Before serving, take the dish out of the fridge an hour earlier. Heat the oven to 350 and reheat the covered brisket for 30-40 minutes. Serve with egg noodles or Hungarian nokedli (dumplings).