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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Soak the figs and slowly simmer the brisket. Assemble the Tzimmes and roast in the final hour. Prepare the balsamic cauliflower & onions.
Dried figs & red wine help melt brisket into flavorful tenderness. This recipe takes very little skill, but a few hours to let it roast in the oven. You can even make this a day or two in advance and heat about 30 minutes before serving. The longer this has under heat the more the fibers will break down into deliciousness. Plan on about 3/4 pound per person and at least 45 minutes per pound to roast.
Slowly roasted with a bit of broth or orange juice, sweet & savory meld together in this simple side dish perfect to serve with a roast or pair with a salad for a vegan meal.
Almost candied, pan-roasted cauliflower & onions are simply coated with a glaze of balsamic vinegar to create an addictive side dish.
