Sweet and Sour Brisket

This is a very traditional brisket, served on the Jewish Sabbath and holidays. I use only the first cut of the brisket to avoid the fatty, tough, top layer. I serve this brisket with a noodle kugel, some lightly sautéed asparagus, a green salad, and, of course, fresh challah.


Preheat oven to 325 °F.

Dredge brisket with salt, pepper, and flour. Brown in oil in a large roasting pan. Remove meat to a warm plate. Brown onions and garlic. Return meat to the pan. Add remaining ingredients. Cover with foil, and bake for 4 hours. Deglaze sauce, remove bay leaf, and serve. Yield 12 servings.

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