BRISKET
1.5 cup of tomato sauce or canned crushed tomatoes
1.5 cups of ketchup
1 cup of wine, any kind should do. (I used a cheap rośe.)
5x small white or yellow onions, chopped into quarters
5x carrots, chopped into bite sized chunks
3x celery stalks chopped into bite sized chunks
5x garlic cloves, crushed and roughly chopped (Or 1 tbsp of garlic powder if you’re feeling lazy)
1 tbsp of olive oil
1 tbsp of fresh or dried thyme
4x bay leaves
1 juicy marbles loin or a pack of pre-cut filets (1 filet per person)
1-2 tsp of salt, adjust to taste
Black or white pepper to taste
CHAROSET
1 cup of toasted pecans
2 cups of tart apples, chopped into tiny cubes
1.5 tbsp of thick balsamic vinegar
2 tsp of red wine vinegar
1 tsp of cinnamon
2 tbsp of honey, maple syrup or agave
1 tbsp of fresh mint minced
Salt to taste

FOR THE BRISKET

1. Preheat the oven to 200c. In a medium-sized, deep dish pan add the carrots, onions, celery, garlic, herbs & some salt. Put it in the oven and roast the veggies for about 20 minutes. Until the carrots are cooked all the way through and starting to brown.
2. Next, pre-heat a non stick pan. If you have a loin I recommend cutting it down the middle vertically so you have 2 long pieces. But you can also cut it into filets if you prefer. Add a little oil to the pan and cook your meat for about 3 minutes on each side is nicely brown and crisp.
3. When the veggies are done cooking, take the pan out of the oven and add the tomato sauce, ketchup, wine and meat to the pan. Put the pan back in the oven and continue baking for another 15-20 minutes. Then take it out of the the oven and serve!

 

FOR THE CHAROSET
Add all of the charoset ingredients into an elegant medium-sized bowl. Mix well! And that is all!