Cookbook author Jamie Geller shared her brisket recipe with Fox News Digital ahead of Rosh Hashanah in October, the celebration of the Jewish New Year.

“I love the symbolic foods of Rosh Hashanah,” she told Fox News Digital in a video interview. “There are many foods that we eat, including apples and honey, the most well-known.” (See the video at the top of this article.)

The apples and honey are consumed, she said, “for a sweet new year” – but Geller said she likes to carry that theme of “sweetness” throughout the meal.

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“What's become more popular is incorporating all of these symbolic foods into all of your dishes now,” she said — even those that wouldn't normally be considered “sweet.”

“Even for my classic brisket,” she said.

Jamie Geller's brisket recipe is “like butter,” she told Fox News Digital. (Aish via Shield Communications PR)

Geller, the author of “Jewlish by Jamie,” a kosher cookbook with Jewish recipes, told Fox News Digital she recommends drizzling the brisket with honey just before serving.

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“Anywhere you can add a little honey, it won’t hurt,” she said.

Brisket recipe by Jamie Geller

Preparation time: 20 minutes

Cooking time: 4 hours

For 10 people

Ingredients

• 1 4-5 pound brisket, 2nd part
• Jamie Geller Hungarian Rub
• Kosher salt
• Freshly ground black pepper
• olive oil
• 2 medium red onions, sliced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 8-10 large garlic cloves, minced
• 3 tablespoons of tomato paste
• 2 cups of good quality dry red wine
• 1 cup beef broth
• 1 bouquet garnish: 6 sprigs of parsley or 2 teaspoons of dried parsley, 3 sprigs of thyme (or 1 teaspoon of dried thyme), 3 sprigs of rosemary (or 1 teaspoon of dried rosemary), 2 bay leaves
• Honey, for drizzling

Jamie Geller, pictured here, drizzles her brisket with honey when she serves it on Rosh Hashanah. (Aish via Shield Communications PR)

Directions

1. Preheat oven to 300°F.

2. Heat a large Dutch oven, lightly coated with olive oil, over medium-high heat. Pat the brisket dry and season both sides generously with Hungarian rub, salt, and pepper.

3. Sear the brisket in the hot oil until nicely browned and caramelized, about 5 minutes per side. Transfer the brisket to a rimmed baking pan and set aside.

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4. Add oil if necessary to lightly coat the bottom of the Dutch oven. Add the onions, carrots and celery, season with salt and pepper and cook, stirring occasionally, until the onions are soft and golden brown, about 10 minutes. Add garlic and saute until fragrant, about 1 minute. Add the tomato paste and sauté until dark and fragrant. The paste should be dark red and not black.

5. Add the wine and scrape up the browned bits with a spatula. Add the beef broth.

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6. Add the brisket and any accumulated juices as well as the bouquet garni. Cover and let braise at 300°F for 3 1/2 to 4 hours or until a fork can be inserted into and removed from the center of the brisket without resistance.

7. Carefully place the breast on a cutting board and let rest for 20 minutes. Cover loosely with foil if you plan to serve immediately.

Geller is the author of “Jewlish by Jamie,” a kosher cookbook featuring Jewish recipes. (Aish via Shield Communications PR)

8. Strain and discard vegetables and bouquet garni. Pour the braising liquid into a saucepan and reduce over medium heat to concentrate the flavors and/or until the liquid coats the back of a spoon. If necessary, skim off any fat that accumulates on the top. Adjust seasoning once you reach desired consistency.

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9. Slice the brisket against the grain and arrange on a platter. Drizzle with honey and sauce and serve any excess sauce in a gravy boat on the side.

This original recipe belongs to Jamie Geller and was shared with Fox News Digital.