Sweet-and-Sour Brisket with Shallots and New Potatoes

Name: Sweet-and-Sour Brisket with Shallots and New Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Jewish
Ingredients: 5 larges soft dates (such as Medjool), pitted; 2 kilograms flat-cut (also called first-cut) brisket, trimmed of all but 1/4 inch of fat; 4 larges garlic cloves, peeled; 1 teaspoons ground cloves; 591 milliliters low-salt chicken broth; 5 Tbsps olive oil, divided; 907 grams onions, thinly sliced; 355 milliliters orange juice; 16 inches diameter red-skinned new potatoes, scrubbed; 16 larges shallots, peeled; 355 milliliters canned tomato puree

The recipe Sweet-and-Sour Brisket with Shallots and New Potatoes could satisfy your Jewish craving in about 45 minutes. One serving contains 312 calories, 10g of protein, and 10g of fat. This gluten free, dairy free, whole 30, and vegetarian recipe serves 8. It is perfect for Hanukkah. A mixture of dates, flat-cut brisket, shallots, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 300°F. Puree first 4 ingredients in blender until smooth.

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Blender

Oven

Heat 3 tablespoons oil in large wide ovenproof pot over medium-high heat.

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Cooking Oil

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Pot

Add onions and whole shallots. Sauté until onions are deep golden and shallots begin to brown, about 20 minutes.

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Shallot

Onion

Transfer shallots to small bowl; reserve.

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Shallot

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Bowl

Add chicken broth to onions; bring to boil, scraping up browned bits.

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Chicken Broth

Onion

Pour onion mixture into large bowl.

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Onion

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Bowl

Add 2 tablespoons oil to same pot.

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Cooking Oil

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Pot

Sprinkle brisket on all sides with salt and pepper.

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Salt And Pepper

Add to pot and brown well, about 5 minutes per side. Turn brisket fat side up. Return onion mixture to pot.

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Onion

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Pot

Add tomato puree and orange juice mixture. Bring to boil, stirring to blend sauce.

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Orange Juice

Tomato Puree

Sauce

Cover pot; bake brisket 2 hours.

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Oven

Pot

Add shallots and potatoes. Cover; bake 1 hour. Uncover; bake until brisket is tender, occasionally spooning sauce over, about 1 hour longer.

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Potato

Shallot

Sauce

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Oven

Let rest 30 minutes. (Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled.)

Scrape sauce off brisket.

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Sauce

Transfer brisket to work surface; slice thinly across grain, trimming any fat, if desired. Overlap hot slices on platter or cold slices in 13x9x2-inch glass baking dish. Surround with shallots and potatoes. Rewarm sauce. Spoon some sauce over. Rewarm brisket, if necessary, in 350°F oven until heated through.

Ingredients you will need

Potato

Shallot

Sauce

Equipment you will use

Glass Baking Pan