When I think of the High Holy Days in an American Ashkenazi Jewish household, perhaps the most iconic main dish is fall-apart-tender brisket. I usually make brisket only once or twice a year- on Rosh Hashanah (some years I switch off with a whole roasted fish like last year) and Passover. 

Beef has become a special occasion meat for us, mostly for environmental and sustainability reasons. It's funny, since it's always been a special occasion meat for many of our ancestors; we're just now realizing the value of their wisdom. 

I encourage you to purchase your beef from a trustworthy source with sustainable practices. I get mine at a local butcher shop, where they are dedicated to using the whole animal. They are also are able to provide 100% organic, grass fed beef. Most grass fed beef is fattened with grain at the end of it's life, unless it states 100% grass fed or "grass finished." It's a splurge, but it's worth it once or twice a year for very special occasions. 

There's a recipe in the New York Times Jewish Cookbook for sweet and sour brisket that has been my go-to for years. Whenever I make it, I think about how the sauce is similar in flavor to a Japanese tonkatsu sauce, which is usually served over fried and breaded chicken or pork on a bed of finely shredded cabbage. I decided to combine recipes this year and it makes for a beautiful presentation - plus, it's delicious and likely something your guests have never had! Enjoy. 

Also:  A Modern Guide to Rosh Hashanah and a simple Rosh Hashanah meal.

Head here to visit our Modern Heirlooms web shop, where I've thoughtfully co-created ritual objects with my favorite artisans (in limited runs) to help you elevate your sacred rituals. 

I truly believe that cuisine is the most accessible gateway into learning more about our rich heritages. In addition to food, there are so many ways to celebrate, honor, and even reclaim, our time-honored traditions. I believe ritual objects really help anchor us in these moments-- especially around the table.