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1
Brown the brisket in a large frying pan coated with 2 tablespoons of the olive oil for 5-10 minutes per side.
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2
Place the brisket fat side up into a deep roasting pan.
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3
Slice the onions thinly and saute them in the same frying pan with 2 more tablespoons of olive oil until golden brown.
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4
Cover the brisket with the sauteed onions.
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5
Saute the shallots in the remaining 2 tablespoons of olive oil then set aside until later.
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6
Deglaze the frying pan with the chicken stock, then pour the stock over the brisket.
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7
Mix the dates, garlic, cloves, orange juice and tomato puree in a blender or food processor until liquefied.
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8
Pour this mixture over the brisket, cover tightly with aluminum foil and bake in a preheated 325 degree oven for 2 1/2 hours.
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9
Uncover, add the shallots, re-cover and bake an additional 1 1/2 hours or until done, removing the cover for the last 20-30 minutes.
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10
Remove the brisket from the pan, reserving the juices, onions and shallots in the pan.
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11
For a little added flavor, you can place just the brisket on a grill, with wood smoking chips, for 10-15 minutes if desired.
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12
Let the brisket stand for 15-30 minutes so that its juices can re-distribute.
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13
Slice thinly.
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14
Use the reserved braising liquid along with the shallots and onions for a serving sauce.
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15
Great with Kasha and veggies!
