Sweet-And-Sour Brisket With Shallots And New Potato

Name: Sweet-And-Sour Brisket With Shallots And New Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 300u00b0F. Puree first 4 ingredients in blender until smooth. 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.
2
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. (Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled.)
3
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 350u00b0F oven until heated through. Serve, passing remaining sauce separately.

1019

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups orange juice, 5 large soft dates (such as Medjool), pitted, 4 large garlic cloves, peeled, 1/2 teaspoon ground cloves, and more.

Yes, Sweet-And-Sour Brisket With Shallots And New Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet-And-Sour Brisket With Shallots And New Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions