Sweet-and-Sour Brisket with Shallots and New Potatoes |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 cups orange juice | 5 large soft dates (such as Medjool), pitted | 4 large garlic cloves, peeled |
| 1/2 teaspoon ground cloves | 5 tablespoons olive oil, divided | 2 pounds onions, thinly sliced |
| 16 large shallots, peeled | 2-1/2 cups low-salt chicken broth | 1 4-3/4 to 5 pound flat-cut (also called first-cut) brisket, trimmed of all but 1/4 inch of fat |
| 1-1/2 cups canned tomato puree | 16 1 to 1-1/2-inch diameter red-skinned new potatoes, scrubbed | |
| 1 | Preheat oven to 300 F. Puree first 4 ingredients in blender until smooth. |
| 2 | Heat 3 tablespoons oil in large wide ovenproof pot over medium-high heat. Add onions and whole shallots. Saute until onions are deep golden and shallots begin to brown, about 20 minutes. Transfer shallots to small bowl; reserve. Add chicken broth to onions; bring to boil, scraping up browned bits. Pour onion mixture into large bowl. Add 2 tablespoons oil to same pot. Sprinkle brisket on all sides with salt and pepper. Add to pot and brown well, about 5 minutes per side. Turn brisket fat side up. Return onion mixture to pot. Add tomato puree and orange juice mixture. Bring to boil, stirring to blend sauce. |
| 3 | Cover pot; bake brisket 2 hours. Add shallots and potatoes. Cover; bake 1 hour. Uncover; bake until brisket is tender, occasionally spooning sauce over, about 1 hour longer. Let rest 30 minutes. |
| 4 | Scrape sauce off brisket. 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. Serve, passing remaining sauce separately. |