Perfect Brisket

Perfect Brisket

Perfect Brisket


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

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