5 hrs 15 mins
4 hrs 30 mins
Chef Larry's Note:
Delicious, fall-apart-tender brisket. I usually make this with Bison (buy from www.kosherbison.com) but it's also great if you use a Beef Brisket.
My Private Note
Units: US | Metric
- 1Brown the brisket in a large frying pan coated with 2 tablespoons of the olive oil for 5-10 minutes per side.
- 2Place the brisket fat side up into a deep roasting pan.
- 3Slice the onions thinly and sauté them in the same frying pan with 2 more tablespoons of olive oil until golden brown.
- 4Cover the brisket with the sautéed onions.
- 5Sauté the shallots in the remaining 2 tablespoons of olive oil then set aside until later.
- 6Deglaze the frying pan with the chicken stock, then pour the stock over the brisket.
- 7Mix the dates, garlic, cloves, orange juice and tomato puree in a blender or food processor until liquefied.
- 8Pour this mixture over the brisket, cover tightly with aluminum foil and bake in a preheated 325 degree oven for 2 1/2 hours.
- 9Uncover, 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.
- 10Remove the brisket from the pan, reserving the juices, onions and shallots in the pan.
- 11For a little added flavor, you can place just the brisket on a grill, with wood smoking chips, for 10-15 minutes if desired.
- 12Let the brisket stand for 15-30 minutes so that its juices can re-distribute.
- 13Slice thinly.
- 14Use the reserved braising liquid along with the shallots and onions for a serving sauce.
- 15Great with Kasha and veggies!
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Nutritional Facts for Kosher Sweet & Sour Braised Brisket
Serving Size: 1 (255 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 185.7
- Calories from Fat 78
- Total Fat 8.7 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 206.6 mg
- Total Carbohydrate 25.3 g
- Dietary Fiber 2.3 g
- Sugars 10.5 g
- Protein 3.8 g