Caramelized Date Brisket
Marinade
1/4 cup brown sugar
2 tsp kosher salt
1 tsp ground black pepper
2 tsp granulated garlic powder
2 tsp paprika
1 tsp sumac
1 tsp cinnamon
1/3 cup extra virgin olive oil
1 cup water
Mix the sugar, salt, pepper, garlic powder, paprika, sumac, cinnamon and olive oil into a paste. Add water and stir until the paste has a uniform consistency. Set aside.
1 3-4lb beef brisket or chuck roast, washed and patted dry
1 14 oz can of whole tomatoes
1 large red onion, peeled and cut into wedges
6 large medjool dates, quartered
Preheat oven to 350°F.
Place brisket in an oven proof dish. Layer onion around the brisket. Cut the canned tomatoes in half and place around the brisket, then pour the remaining tomato sauce over the brisket. Layer dates on top.
Spoon the marinade over the beef and cover tightly.
Bake in the oven for one hour, reduce heat to 300°F and bake for three hours more.
Remove from oven and allow to cool. Slice and cover with juices. Reheat for at least 30 to 45 minutes before serving.
