Kosher Sweet & Sour Braised Brisket |
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Prep Time: 45 Minutes Cook Time: 4 Minutes |
Ready In: 49 Minutes Servings: 10 |
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Delicious, fall-apart-tender brisket. I usually make this with Bison (buy from ) but it's also great if you use a Beef Brisket. Ingredients:
6 dates, pitted (such as medjool) |
2 1/2 cups chicken broth |
4 large garlic cloves, peeled |
1 teaspoon ground cloves |
2 lbs sweet onions |
20 large shallots |
6 tablespoons extra virgin olive oil |
1 cup tomato puree |
1 cup orange juice |
Directions:
1. Brown the brisket in a large frying pan coated with 2 tablespoons of the olive oil for 5-10 minutes per side.
2. Place the brisket fat side up into a deep roasting pan.
3. Slice the onions thinly and sauté them in the same frying pan with 2 more tablespoons of olive oil until golden brown.
4. Cover the brisket with the sautéed onions.
5. Sauté the shallots in the remaining 2 tablespoons of olive oil then set aside until later.
6. Deglaze the frying pan with the chicken stock, then pour the stock over the brisket.
7. Mix the dates, garlic, cloves, orange juice and tomato puree in a blender or food processor until liquefied.
8. Pour this mixture over the brisket, cover tightly with aluminum foil and bake in a preheated 325 degree oven for 2 1/2 hours.
9. Uncover, add the shallots, re-cover and bake an additional 1 1/2 hours or until done, removing the cover for the last 20-30 minutes.
10. Remove the brisket from the pan, reserving the juices, onions and shallots in the pan.
11. For a little added flavor, you can place just the brisket on a grill, with wood smoking chips, for 10-15 minutes if desired.
12. Let the brisket stand for 15-30 minutes so that its juices can re-distribute.
13. Slice thinly.
14. Use the reserved braising liquid along with the shallots and onions for a serving sauce.
15. Great with Kasha and veggies!
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