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Ingredients
Robbie Burns is the culinary director and executive chef at Deli 613, Dublin's first kosher deli, where he brings a passion for authentic Jewish cuisine and a commitment to culinary excellence.
With a background in fine dining and a deep appreciation for traditional recipes, Chef Robbie blends classic deli fare with modern flair—serving up everything from house-cured pastrami to freshly baked challah.
Braised Beef Brisket
Serves: 4
Time: 3hrs 15 minutes
- 1.4kg beef brisket, preferably centre-cut, trimmed
- 1 tsp salt
- ½ tsp ground pepper
- 1 tbsp rapeseed oil
- 1 large sweet onion, chopped
- 2 garlic cloves, sliced in half
- 2 tbsp tomato puree
- 300ml red wine
- 600ml beef/chicken stock
- 3 -4 bay leaves
- 4 - 5 stalks fresh thyme
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp honey
- 180g dried prunes, chopped
- 1 tbsp cornflour, to thicken, if necessary
Oven-baked Tzimmes
Serves: 4
Time: 50 minutes
- 20ml sunflower oil
- 800g carrots, peeled and cut into 3cm pieces
- 400g swede, peeled and cut into 2cm pieces
- 400g parsnips, peeled and cut into 3cm pieces
- 120ml orange juice
- 80g honey
- 2 tbsp light brown sugar
- 80g dried cranberries
- 80g golden raisins
Method
- In a large pan or skillet, season and sear the beef brisket until browned all over.
- Remove and put into a large baking dish or casserole.
- Add the onions, garlic & tomato paste to the skillet and saute for 2 minutes.
- Deglaze the pan with the red wine, allowing it to bubble away for a few minutes then pour in the stock.
- Pour this liquid over the beef brisket then add in the rest of the ingredients.
- Cover the beef with some tin foil and cook in the oven for 2 - 2 ½ hours at 150 C fan, until tender.
- When the brisket is cooked and tender, remove from the cooking dish and slice against the grain.
- If needed, mix the cornflour with a little water and add to the cooking sauce to thicken.
- Add the sliced meat back to the sauce and put back in the oven for 15 minutes.
Oven-baked Tzimmes
- Preheat your oven to 180 C fan and grease your baking tray with oil.
- Mix the orange juice, honey & sugar and pour over the cut veg and dried fruit.
- Spread evenly on the roasting tray and cover with foil.
- Bake in oven for 30 minutes.
- Remove the foil and bake for another 10-15 minutes, stirring occasionally until it has caramelised slightly.
