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Passover



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Brisket in Sweet and Sour Sauce PDF Print E-mail

KosherEye.com

Levana_sweet_sour_brisket
By Levana Kirschenbaum

"Please don't believe anyone who will tell you first-cut brisket is not as moist and tender as its second-cut counterpart: Taste this! Just make certain you are not getting some obscure slab of dry stringy meat masquerading (and priced) as first-cut brisket."

Ingredients

1 medium onion, quartered
1 2-inch piece fresh ginger, peeled
6 large garlic cloves, peeled
¼ cup Dijon mustard (omit on Passover)
½ cup dry red wine
½ cup coke
1-cup ketchup
¼ cup honey
¼ cup cider-vinegar
¼ cup soy sauce (omit on Passover)
½ cup olive oil
½ teaspoon ground cloves
1 tablespoon coarsely ground pepper
1 first-cut brisket, six to seven pounds, rinsed and patted thoroughly dry

Directions

Preheat the oven to 350*F. Process all but last ingredient in a food processor until smooth. Place the brisket in a pan just big enough to fit it, and pour on the marinade. Cover tightly with a double layer of foil, and bake for 2 hours. Turn the brisket over, and bake uncovered for 1 more hour. Transfer the brisket to a cutting board. Transfer the sauce to a saucepan and reduce to about 2½ cups. Skim the oil off the top. Let the brisket cool slightly. Slice thin against the grain (if the slices look too long, cut the brisket in half across its whole length before slicing). Pour the gravy on top, and serve hot.

No problem freezing this brisket. Here's how I like to do it: Slice the brisket. Place the slices side by side vertically in a pan, tightly packed together like a deck of cards, just as if you were serving it now, and pour your gravy over it. Cover the pan airtight, and freeze. To reheat: place the frozen pan at 250 degrees for about 1 hour, or a little longer, until heated through. Or: leave the pan out to thaw a few hours, then reheat at 300 degrees for about 30 minutes, or a little longer, until heated through.
Makes 12 ample servings.

Notes

Check out more fabulous Seder Dishes ideas in my big Seder Menu File.


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