Rosh Hashanah, the Jewish New Year is almost here. Intense spirituality and contemplation are part of the holiday season between Rosh Hashanah and the Day of Atonement, Yom Kippur, 10 days later. I’ll get there. But for now, I’m mostly focused on food. From Jewish Style Sweet and Sour Brisket to kugel and apple cake, I plan, shop, and cook like there is no tomorrow.
Whole Foods Market sponsored this post by providing ingredients and compensation. As always, all opinions are my own. For a coupon for a free Whole Foods challah during the 2016 High Holy Days from Whole Foods stores in DC, MD, VA, PA, KY, OH, and Cherry Hill, Marlton & Princeton NJ, see the note at the end of this post.
At the end of Rosh Hashanah our family hosts a pot luck for nine families from our Temple. The group of families, called a kallah, began when our kids were in elementary school. Over time, we have developed friendships, shared joyous celebrations and comforted each other during sadder times. The Rosh Hashanah pot luck began almost at the inception of the kallah and it’s been going ever since.
I look forward to the pot luck the way some people look forward to the opening of a sports season. Some families bring three generations to the event. It is an informal evening with hugs, plenty of catching up, and of course, lots of food.
At the pot luck we follow several food traditions common to Ashkenazic Jews on Rosh Hashanah. We dip apples into honey to symbolize our wish for a sweet new year. There are loaves of challah, too. The traditional Jewish braided egg bread is a staple of every Jewish holiday except Passover, when we do not eat leavened bread.
And there is always brisket. Often one family brings a big, old fashioned, Jewish style brisket – similar to the type I had growing up. I love it.
But lately I’ve been experimenting with my slow cooker; it’s perfect for making Jewish Style Sweet and Sour Brisket. This version has more tomatoes than my traditional brisket, a touch of sweetness from honey, and the barest hint of acidity from apple cider vinegar.
Serve it with carrots and potatoes, egg noodles, or kugel (sweet/Lokshen or savory) for a delightful meal.
This Slow Cooker Jewish Style Sweet and Sour Brisket is not adapted from a single recipe. However it was inspired by bits and pieces of a number of other recipes, principally versions from Chabad, The Kitchn, Ellie Krieger, and Dave Leiberman.
Although there are a few steps before this Sweet and Sour Brisket gets into the slow cooker, you’ll find they are worthwhile. Searing the meat and caramelizing the onions make a huge difference in the end result. Besides, while the brisket is in the slow cooker, you can attend to the rest of your holiday preparations. And it’s a perfect make-ahead dinner that only gets better the second and third day. Hint – slice off a bit of the meat and put it away for sandwiches. A brisket sandwich on lightly toasted challah is absolutely heavenly!
From 9/28-10/12/16, while supplies last, Whole Foods stores in DC, MD, VA, PA, KY, OH, and Cherry Hill, Marlton & Princeton NJ are offering my readers a free challah (a $4.99 value.) To access the coupon, click here.