Brisket tacos

The smell of brisket cooking in the oven brings me such fond memories of holiday meals in my childhood home here in Arizona. We almost always seemed to have leftovers, but reheated brisket doesn’t taste quite as good as the first night, so it got me thinking about ways we could turn the brisket into something new for the second night of Rosh Hashanah dinner. 

And since we are in Arizona, what better way to celebrate than with a Southwestern-themed dinner? I learned that leftover brisket makes for the best tacos, so grab your tortillas and make the below sides, drink and dessert and get ready to enjoy a delicious meal that is a perfect way to kick off the New Year.

Apple Slaw


2 green apples, shredded

5 ounces cabbage, shredded

3 ounces carrots, shredded

1 tablespoon apple cider vinegar

1 tablespoon agave or honey

1 tablespoon olive oil

1 lime, juiced

Salt and pepper, to taste

Whisk the apple cider vinegar, agave (or honey), olive oil and lime juice together in a medium-sized bowl. Season with salt and pepper. 

Add in the shredded apples, cabbage and carrots and toss to coat. Serve as a side or on top of brisket tacos.

Apple Salsa


3 red apples (any variety), peeled and diced

3 roma tomatoes, peeled and diced

2 jalapeños, deseeded and finely diced

1 yellow bell pepper, chopped

1/2 red onion, chopped

2 to 3 cloves of garlic, minced

1 lime, juiced

1/2 cup of apple cider vinegar

1 to 2 tablespoons agave or honey

Salt and pepper, to taste 

Using a deep pot, sauté the onion in about 1 tablespoon of olive oil until slightly browned. Lower heat to medium-high and add in the garlic for about 1 minute. 

Add the bell pepper and jalapeño, stirring frequently to avoid burning for about 1 to 2 minutes. 

Next, add in the diced apples and tomatoes and stir to combine. Add in the lime juice, apple cider vinegar, agave (or honey) and stir to combine. Bring the pot to a boil and continue to stir occasionally for 10 minutes. 

Lower the heat and cook covered for about 40 minutes until salsa has thickened. Let salsa cool and either serve as-is or blend to create desired texture. 

Serve with chips or veggies.

Pomegranate Margarita


2 ounces pomegranate juice

1.5 ounces tequilla

1 lime, juiced

1/2 ounces Grand Marnier

Mix all ingredients in a cocktail shaker with ice and shake for about 20 to 30 seconds. If desired, rim a chilled glass with sugar or salt by rubbing lime juice on the rim and rolling glass in sugar/salt. Pour margarita into glass and sip away.

Spiced Chocolate Date Pie



20 dates (about 400 g)

2 tablespoon coconut oil

3 tablespoon cold water

1/4 cup cocoa powder

1 teaspoon vanilla

2 teaspoon cinnamon

1/2 teaspoon chili powder (optional)

1/2 teaspoon salt


1-1/2 cup flour

1/3 cup of granulated sugar

1/2 cup coconut oil, chilled (unmelted)

1/2 teaspoon salt

Soak the dates in water for at least 1 hour. Combine flour, sugar and salt to make crust and pulse in a food processor. 

Add in coconut oil and pulse just until dough starts to come together.

Use hands to fully combine being sure not to over mix and melt oil. 

Roll out dough into a 9-inch pie pan. Place in fridge to set. 

Once dates are soaked, peel away skin. Discard skin and pits and place remaining part of dates in a food processor or blender. Add rest of the filling ingredients until combined. Add in more water if needed. 

Consistency should stick to spoon but not be too thick to pour. Pour into pie crust and bake for 30 minutes at 350 F. 

Serve chilled. JN 

Jennifer Starrett is an events and marketing consultant. Community Eats, her collection of 50 recipes from Phoenix locals, is available to download free at jewphx.com.