Fig & pomegranate brisket from Shabbat: Recipes and Rituals from My Table to Yours (page 277) by Adeena Sussman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lindsey_x2phf8 on March 07, 2026

    Great brisket. I make it a day ahead for holidays and warm it before serving.

  • Bessp on November 10, 2024

    A rich, hearty, deeply savory recipe. I used apricots instead of figs and red wine instead of white because it's what I had. I braised the brisket in the morning, let it cool, then sliced and reheated for dinner. I plan to use some of the leftovers for turnovers. I liked it a lot with my modifications, I'm not sure how it would be with just the original ingredients.

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