Kosher Sweet & Sour Braised Brisket

Total Time: 5 hrs 15 mins Preparation Time: 45 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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!