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.
- 4-5 pound first cut brisket
- salt and freshly ground pepper
- flour to dredge brisket
- 2 T. olive oil
- 4 large onions, sliced
- 2 cloves garlic, minced
- 1 cup dry red wine
- 2 T. tomato paste
- 1 T. honey
- 1 T. thyme
- 1 T. vinegar
- 1 bay leaf
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.