# Rosh Hashanah Brisket with Pluots, Tsimmes, Braised Leeks, and Citrus-Dressed Beets > Tender brisket, jammy pluots, and caramelized shallots anchor a holiday plate of sweet-tart tsimmes, silky leeks, and earthy roasted beets. Citrus dressing, toasted walnuts, and plenty of parsley keep the rich braises bright—a generous Rosh Hashanah dinner at the turn from summer to fall. - URL: https://www.chezjk.com/recipes/rosh-hashanah-plate-brisket-with-pluots-tsimmes-braised-leeks-roasted-beets - Author: Jonathan Katzman - Cooked and photographed: 2021-09-08 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo ![Rosh Hashanah Brisket with Pluots, Tsimmes, Braised Leeks, and Citrus-Dressed Beets](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fdd3a8e39ac34dd25.jpg) ## Braised Brisket with Pluots and Caramelized Shallots A gentle covered braise softens the brisket while shallots sweeten the cooking liquid. Adding the pluots near the end preserves recognizable pieces and brings acidity to the rich beef. ### Ingredients - 2½ lb beef brisket flat, with about ¼ inch fat remaining - 2 tsp kosher salt, plus more to taste - 1 tsp freshly ground black pepper - 1½ tbsp ghee - 8 medium shallots, peeled and halved lengthwise through the root - 4 garlic cloves, lightly crushed - 2 cups unsalted gluten-free beef stock, plus more as needed - 1 tbsp apple cider vinegar - 4 thyme sprigs - 1 bay leaf - 4 firm-ripe pluots, pitted and quartered ### Instructions 1. Heat the oven to 300°F. Pat the brisket dry and season with salt and pepper. 2. Heat the ghee in a snug Dutch oven over medium-high heat. Sear the brisket until deeply browned, about 5–7 minutes per broad side, then transfer to a plate. 3. Lower the heat to medium. Add the shallots cut-side down and cook for 6–8 minutes, turning once, until well browned but still holding together. Add the garlic for the final minute. 4. Pour in the stock and vinegar, scraping up the browned bits. Add the thyme and bay leaf, then return the brisket fat-side up. The liquid should reach roughly halfway up the meat; add stock if needed. 5. Cover tightly and braise for 3–4 hours, checking after 2½ hours. Add the pluots around the meat for the final 35–45 minutes. The brisket is ready when a thin skewer slips into the thickest part with little resistance, usually around 195–205°F internally; tenderness matters more than the number. 6. Rest the meat for 20 minutes. Lift out the shallots and intact pluots carefully. Skim excess fat from the liquid and simmer it uncovered for 10–15 minutes if needed, until lightly coating a spoon. Adjust salt and acidity. 7. Slice the brisket across the grain into ¼-inch slices. Return the slices to the warm sauce and serve with the shallots and pluots. ### Notes - For cleaner slices and easier fat removal, braise the day before. Chill the meat in its liquid, remove the solidified fat, slice cold, and reheat covered in the sauce at 300°F until hot throughout. - If the pluots are very soft, add them only for the final 15–20 minutes. ## Carrot and Squash Tsimmes with Dates and Pomegranate Molasses Covered cooking softens the roots and squash; an uncovered finish concentrates their sweetness and browns the edges. Pomegranate molasses keeps the dates from making the dish cloying. ### Ingredients - ¾ lb carrots, peeled and cut into 1½-inch diagonal pieces - 1 lb peeled, seeded butternut squash, cut into 1½-inch chunks - 6 Medjool dates, pitted and halved - 2 tbsp extra-virgin olive oil - 1½ tbsp unsweetened pure pomegranate molasses - ⅓ cup fresh orange juice - ⅓ cup water - ½ tsp ground cinnamon - ¾ tsp kosher salt - ¼ tsp freshly ground black pepper ### Instructions 1. Heat the oven to 375°F. Choose a shallow baking dish that holds the vegetables in a mostly single layer. 2. Toss the carrots and squash with the olive oil, pomegranate molasses, orange juice, water, cinnamon, salt, and pepper. 3. Cover tightly and bake for 30–35 minutes, until the carrots are beginning to soften. 4. Uncover, gently fold in the dates, and roast for another 25–35 minutes, turning once carefully. The vegetables should be tender with deeply browned edges and a sticky glaze, not dry or blackened. 5. Taste before serving. Add a few drops of pomegranate molasses if the vegetables need more tartness, or a splash of water if the glaze is too thick. ### Notes - Check the pomegranate molasses label: the default here is concentrated pomegranate juice without added sugar. - Keep the pieces substantial so the squash holds its shape as the carrots become tender. ## Olive Oil–Braised Leeks A shallow, covered braise turns the leeks silky without losing their broad layered shape. Lemon adds a clean counterpoint to the sweeter elements on the plate. ### Ingredients - 4 large leeks, white and pale-green portions only - 2 tbsp extra-virgin olive oil - ¾ cup water - 2 wide strips lemon zest - ½ tsp kosher salt - ¼ tsp freshly ground black pepper - 2 tsp fresh lemon juice ### Instructions 1. Cut the leeks into 3-inch lengths, then halve lengthwise. Rinse between the layers thoroughly without pulling the pieces apart. 2. Arrange snugly, cut-side up, in a shallow ovenproof dish. Add the olive oil, water, lemon zest, salt, and pepper. 3. Cover tightly and bake at 375°F for 35–45 minutes, until a knife passes easily through the thickest layers. 4. Uncover for 5 minutes if the liquid is abundant; leave enough to keep the leeks moist. Finish with lemon juice and spoon the braising liquid over them. ### Notes - Keep the leeks in a separate dish from the tsimmes so they retain their delicate flavor and pale color. ## Roasted Beets on Beet Greens with Toasted Walnuts Using both roots and tops gives the beets an earthy, slightly bitter foundation. Walnuts supply crunch against the soft roasted wedges and wilted greens. ### Ingredients - 4 medium red beets with fresh greens attached, about 1¼ lb roots - 2 tbsp extra-virgin olive oil, divided - ¼ cup walnut halves - 1 garlic clove, finely sliced - 2 tbsp water, plus more as needed - ½ tsp kosher salt, divided, plus more to taste - ¼ tsp freshly ground black pepper ### Instructions 1. Heat the oven to 375°F. Separate the roots from the greens, leaving about 1 inch of stem attached to the roots. Scrub the beets and wrap tightly in foil with 1 tablespoon olive oil and half the salt. 2. Roast for 60–80 minutes, until a knife slides through the center easily. Let cool enough to handle, rub off the skins, and cut into broad wedges. 3. Toast the walnuts on a small tray for 6–8 minutes alongside the beets, checking frequently, until fragrant. Cool and break into large pieces. 4. Wash the beet greens and stems thoroughly. Chop the tender stems into ½-inch pieces and roughly chop the leaves; discard any woody stems. 5. Warm the remaining olive oil in a skillet over medium heat. Add the chopped stems and remaining salt and cook gently for 4–5 minutes. Add the garlic and stir for 30 seconds, then add the leaves and water. 6. Cover for 2 minutes, then uncover and toss until the greens are tender and excess water has evaporated, another 2–3 minutes. Season with pepper. 7. Dress the warm beet wedges with about half the citrus dressing. Spoon the greens onto plates, top with beets, and scatter with walnuts. Add more dressing to taste. ### Notes - If the beet tops are sparse or damaged, supplement them with Swiss chard. - Roast the beets a day ahead if convenient; dress them while slightly warm or at room temperature. ## Orange-Lemon Citrus Dressing Orange rounds out the earthiness of the beets while lemon provides a sharper finish. A simple olive oil dressing keeps the vegetables glossy rather than heavy. ### Ingredients - 2 tbsp fresh orange juice - 1 tbsp fresh lemon juice - ½ tsp finely grated orange zest - 3 tbsp extra-virgin olive oil - ¼ tsp kosher salt - 1 pinch freshly ground black pepper ### Instructions 1. Whisk the orange juice, lemon juice, zest, salt, and pepper together. 2. Whisk in the olive oil. Taste with a piece of beet and adjust with lemon juice or salt as needed. 3. Whisk again just before using. ## Overall Timing / Workflow The brisket occupies the low oven first; its resting period creates a window for the higher-temperature vegetable dishes. Preparing the beets ahead makes the final hour much calmer. ### Instructions 1. Ideally, braise the brisket and roast the beets the day before. Refrigerate both promptly, storing the brisket in its cooking liquid and the beets separately from their uncooked greens. 2. For a same-day meal, start the brisket about 5½ hours before serving. While it braises, wash and cut the vegetables, mix the dressing, and prepare the parsley. 3. When the brisket is tender, remove it and raise the oven to 375°F. Keep the brisket covered in its hot braising liquid in a low simmering setup on the stove; avoid boiling. 4. About 80 minutes before serving, put the beets in the oven if not already cooked. Add the tsimmes about 65 minutes before serving and the covered leeks about 50 minutes before serving. 5. During the final 25 minutes, reduce and season the brisket sauce, peel and dress the beets, toast the walnuts, and cook the beet greens. 6. Slice the brisket shortly before serving. Check that all braised components are hot and finish the vegetables with their dressing, lemon, and parsley. ### Notes - If reheating chilled brisket, allow 60–90 minutes at 300°F, covered in its sauce, until it reaches 165°F throughout. Then hold gently on the stove while the vegetables roast. ## Plating Distinct clusters preserve the character of each symbolic food while allowing the sauces to mingle at the edges. Fresh parsley lifts the plate visually and adds a clean herbal finish. ### Ingredients - ½ cup loosely packed flat-leaf parsley leaves and tender stems, roughly chopped ### Instructions 1. Arrange several overlapping brisket slices on each warm plate. Spoon a little reduced braising liquid over them and tuck the shallots and pluots alongside. 2. Add a compact mound of tsimmes and two or three sections of braised leek, keeping the leeks out of the darker sauces. 3. Place beet greens in a separate area, top with citrus-dressed beet wedges, and scatter the walnuts around them. 4. Finish the plate with parsley, leaving the vegetables and brisket clearly visible. ## Leftover Path Brisket stays moist when stored in its braising liquid, while separate storage keeps beet color and citrus dressing from overtaking the other vegetables. ### Instructions 1. Refrigerate leftovers within 2 hours in shallow covered containers. Store brisket with its sauce; keep the beets and greens separate from the leeks and tsimmes. Keep walnuts dry and separate. 2. Use refrigerated leftovers within 3–4 days. Freeze brisket with its sauce for up to 3 months. 3. Reheat brisket gently, covered, with a splash of water or stock until it reaches 165°F. Warm the tsimmes and leeks covered at 325°F, uncovering the tsimmes briefly at the end. 4. Serve the beets cool or at room temperature with fresh citrus dressing and walnuts, or gently warm them separately. Add fresh parsley after reheating. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.