10/02/2026
The kind of dinner that’s worth the wait. 🤎
Slow-roasted brisket, deeply charred vegetables, and AristoSpice Philadelphia Blend come together for a dish that’s rich, tender, and packed with flavor.
Here’s how to make it:
🥩 For the brisket:
3½–4½ lbs beef brisket
1 tbsp olive oil
1 tbsp kosher salt
1½ tbsp AristoSpice Philadelphia Blend
1½ cups beef stock
2 tbsp tomato paste
1 tbsp date syrup or honey
🌶️ For the vegetables:
4–5 tomatoes
1 hot green pepper
2 onions
1 red or orange bell pepper
5–6 garlic cloves
1 tbsp AristoSpice Lemon Salt
1 tsp black pepper
¼ cup olive oil
Roast the vegetables at 475°F for 20–25 minutes until lightly charred.
Lower the oven to 300°F, season the brisket with olive oil, salt, and Philadelphia Blend, then add the stock, tomato paste, and date syrup mixture.
Cover and slow-roast for 7–8 hours, until the meat pulls apart effortlessly.
Shred, toss with those rich pan juices, and serve over the charred vegetables.
Save this one for a dinner worth gathering around. ✨
