Israeli Shabbat Delicacies
A comforting spread of classic Israeli Shabbat favorites featuring fluffy homemade challah, slow-roasted beef brisket, and spiced vegetable salads.
Ingredients
- •3 cups all-purpose flour (375g)
- •1 tbsp active dry yeast (9g)
- •1/4 cup granulated sugar (50g)
- •1 tsp salt (6g)
- •3/4 cup warm water (180ml)
- •2 large eggs
- •1/4 cup vegetable oil (60ml)
- •2 lbs beef brisket (900g)
- •2 large onions, thinly sliced
- •4 cloves garlic, minced
- •1 cup beef broth (240ml)
- •1/2 cup tomato paste (120g)
- •2 carrots, peeled and sliced into rounds
- •1 tbsp paprika
- •1 tsp ground cumin
- •Salt and black pepper to taste
Instructions
- 1
In a large bowl, combine the warm water, yeast, and a pinch of sugar, letting it sit for 5 minutes until frothy.
- 2
Add the remaining sugar, salt, oil, one egg, and flour, mixing until a dough forms.
- 3
Knead the dough on a floured surface for about 10 minutes until smooth and elastic, then cover and let rise in a warm place for 1.5 hours.
- 4
Divide the dough into strands, braid them into a loaf, place on a baking sheet, brush with the remaining beaten egg, and bake at 375°F (190°C) for 25 minutes until golden brown.
- 5
For the brisket, preheat your oven to 325°F (165°C). Season the beef generously with salt, pepper, paprika, and cumin.
- 6
In a heavy roasting pan or Dutch oven, sear the brisket on all sides over medium-high heat until well browned, then remove the meat.
- 7
In the same pan, sauté the sliced onions and garlic until translucent and caramelized.
- 8
Stir in the tomato paste, beef broth, and sliced carrots, then nestle the brisket back into the pan among the aromatics.
- 9
Cover tightly with a lid or heavy-duty foil and bake in the oven for 2.5 to 3 hours until the meat is fork-tender.
- 10
Slice the brisket against the grain and serve warm alongside slices of the freshly baked challah and the savory pan juices.
💡 Chef tips
- You can prepare the challah dough and the brisket a day in advance, storing the unbaked braided challah in the fridge overnight and baking it fresh just before Shabbat.
- For an even richer flavor in the brisket, let it cool completely in its juices, slice it when cold, and reheat it in the sauce on low heat.
- If you prefer a sweeter challah, you can increase the sugar in the dough by an additional tablespoon.
✅ How it should turn out
The finished spread fills the kitchen with the rich, savory aroma of slow-cooked spiced beef and the sweet, yeasty scent of golden-brown braided bread.