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Sweet and Sour Brisket

This is Larry Brown's fabulous recipe,
enjoyed at the Shabbat on the Range Dinner

For a 5 lb brisket, beef or bison:

5 Pitted Soft Dates, such as Medjool
2 Cups of Chicken Broth or Pareve “Chicken” Broth (Health Food section of Kroger)
4 Large Garlic Cloves, Peeled
1 Teaspoon Ground Cloves
2 Lbs onions, thinly sliced and sautéed
16 Large shallots, peeled and sautéed
6 Tablespoons olive oil
1 Cup canned tomato puree or tomato sauce
1 Cup orange juice

Brown the brisket in a large frying pan coated with 2 tablespoons of the olive oil for 5-10 minutes per side, then place it fat side up into a deep roasting pan.

Sauté the onions in the same frying pan with 2 more tablespoons of olive oil until golden brown.

Cover the brisket with the sautéed onions.

Sauté the shallots in the remaining 2 tablespoons of olive oil then set aside until later.

Deglaze the frying pan with the chicken stock, then pour the stock over the brisket.

Mix the dates, garlic, cloves, orange juice and tomato puree in a blender or food processor until liquefied.

Pour this mixture over the brisket, cover tightly and bake in a preheated 300 degree oven for 2 hours.

Add the shallots, re-cover and bake an additional 1 to 1.5 hours or until done. Remove the cover for the last 20-30 minutes. Remove the brisket from the pan, reserving the juices, onions and shallots in the pan.

For a little added flavor, you can now place just the brisket on a grill, with wood smoking chips, for 10-15 minutes if desired.

Let the brisket stand for 15-20 minutes so that its juices can re-distribute.

Slice thinly. Use the reserved braising liquid along with the shallots and onions for a serving sauce.

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