Perfect Brisket
Recipe
Sweet and Sour Sauce
3 tablespoons tomato paste
3 tablespoons silan (date honey)
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 teaspoons sweet paprika
2 teaspoons ground sumac
2 teaspoons kosher salt
1 teaspoon ground black pepper
Whisk all the ingredients in a bowl to create a smooth sauce.
1 3-4 lb brisket
3 tablespoons avocado or olive oil
10 medium Yukon gold potatoes, washed and chopped in quarters
2 teaspoons kosher salt
2 red onions, sliced
2 stalks celery, cut into 2-inch pieces
8 cloves garlic, coarsely chopped
2 cups chicken broth or water
- Preheat oven to 300°F.
- Place brisket in a large oven-proof baking dish.
- Drizzle oil over the brisket.
- Arrange potatoes around the brisket and sprinkle with kosher salt.
- Add onions, celery and garlic on top of the potatoes, then pour chicken broth over the vegetables.
- Spoon the sauce over the brisket.
- Cover tightly and roast in the oven, about 3 hours until fork tender.
- Remove baking dish from oven and let cool.
- Remove meat from the dish and carve into thin slices.
- Pour juices over the meat, cover tightly and return to oven to reheat 30 to 40 minutes before serving
