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RUB
1 Tbsp dried chopped onion or onion powder
1 Tbsp dried chopped garlic or garlic powder
1 Tbsp (sweet, hot, or smoked) paprika
1 Tbsp demerara or brown sugar
1 tsp ground ginger
1 tsp dry mustard
1 tsp cumin
1 tsp cayenne (or to taste)
Kosher salt
Freshly cracked black pepper
BRISKET
Kosher salt
Freshly cracked black pepper
4-pound beef brisket, second cut
Extra virgin olive oil
8 large onions, peeled and thickly sliced
1 cup silan (date honey)
2 cups chicken or beef broth
In a small bowl, mix together onion, garlic, paprika, sugar, ginger, mustard, cumin, and cayenne.
Place brisket on a rimmed baking sheet, pat dry with paper towels, and generously season both sides with salt and pepper.
Pat rub onto the brisket on all surfaces. Refrigerate, uncovered (or loosely covered with plastic wrap), for 24-36 hours.
Preheat oven to 190°C.
Allow brisket to come to room temperature for 1 hour.
Lightly coat the bottom of a Dutch oven or baking dish (large enough to hold the brisket and onions) with oil.
Add onions and season with salt and pepper. Place brisket on top of onions.
Roast at 190°C, uncovered, for 30 minutes on each side.
Pour and brush silan over brisket then pour over the broth. Lower the oven temperature to 150°C. Cover brisket and continue cooking at 150°F for about 3 hours or until a fork can be inserted into and removed from the center of the brisket with no resistance.
Carefully remove brisket to a cutting board and let rest for 20 minutes.
Cover loosely with foil if you will be serving immediately.
Slice brisket against the grain and arrange on a platter. Serve with onions and pan juices.
Summer Opening Times
Sun – Tue: 7am – 10pm
Wed – Thurs: 7am – midnight
Friday: 7am – 1 hr before Shabbos
Motzei Shabbos: 1hr after Shabbos till 11pm
7 Russell Parade
Golders Green Road
London, NW11 9NN
STORE OPENING HOURS