Ingredients
-
1
-
2
-
6
-
1/4
-
1/2
-
1 1/2
-
1
-
1/4
-
1/4
-
1/4
-
1/2
-
1/4
-
1
-
1
-
Directions
Brisket in Sweet-And-Sour Sauce,My friend Deb sent this to me from the NY Times, 2002. Adapted from ”Levana’s Table,” by Levana Kirschenbaum (Stewart Tabori & Chang, 2002) . 3 hours plus overnight refrigeration.,My friend Deb sent this to me from the NY Times, 2002. Adapted from ”Levana’s Table,” by Levana Kirschenbaum (Stewart Tabori & Chang, 2002) . 3 hours plus overnight refrigeration.
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Steps
|
1
Done
|
Heat Oven to 350 Degrees. Place Everything but the Brisket Into a Food Processor, and Process With Steel Blade Until Smooth. |
|
2
Done
|
Place Brisket, Fat Side Up, Into a Heavy Baking Pan Just Large Enough to Hold It, and Pour Sauce Over It. Cover Tightly and Bake For 2 Hours. Turn Brisket Over and Bake Uncovered For One More Hour or Until Fork-Tender. Cool, Cover Brisket and Refrigerate Overnight in Cooking Pan. |
|
3
Done
|
the Next Day, Transfer Brisket to a Cutting Board, Cut Off Fat and Cut With a Sharp Knife Against Grain, to Desired Thickness. Remove Any Congealed Fat from Sauce and Bring to a Boil on Top of Stove. |
|
4
Done
|
Heat Oven to 350 Degrees. Taste Sauce to See If It Needs Reducing. If So, Boil It Down For a Few Minutes or as Needed. Return Meat to Sauce and Warm in Oven For 20 Minutes. Serve Warm. |
