Sweet 'n Sour Brisket

April 5, 2017

The fashion-wise shopper will insist that you can never have too many pairs of great shoes.

The clever cook will say the same of winning brisket recipes.

The culinary equivalent of a life-jacket, brisket is especially well suited to chag dining, as it is best made ahead of time, sits happily on a platta without spoiling, and leftovers can be successfully reheated or frozen.

This family-friendly dish uses easy-to-find, kitniyot-free ingredients, can be prepared with minimal effort, and delivers maximum enjoyment.

If only everything relating to Pesach was this easy.   



2 kg brisket
1 teaspoon (5 ml) coarse salt
1 teaspoon (5 ml) coarse black pepper
1 teaspoon (5 ml) crushed garlic
1/2 teaspoon (2.5 ml) chilli flakes/ fresh chopped chilli
3 tablespoons (45 ml)  dried thyme OR oregano
3 onions, sliced
3 carrots, sliced

1 cup (250 ml) ketchup
1 cup (250 ml) chutney*
1 cup (250 ml) sweet chilli sauce*
1/2 cup (125 ml) plain 5% vinegar
1 teaspoon (5 ml) crushed garlic
1/2 cup (125 ml) sugar 
2 teaspoons (10 ml) salt

1: Rub olive oil over the meat, combine seasoning, garlic, and chili and massage this into the meat.
2: Place onions and carrots in the base of a roasting pan, place meat on top, and tightly seal with a double layer of foil. 
3: Place in the middle of a preheated oven at 180 C and cook for 2 hours, then pour off the liquid that has accumulated in the pan, and reserve.
4: Mix sauce ingredients together, pour over the meat, and cook uncovered for another hour, adding the reserved liquid if it seems to be drying out. 
5: Slice thinly when completely cool, place slices back in the sauce, and refrigerate overnight. 

COOK'S NOTES: Find homemade KFP chutney at Meatland or replace with apricot jam if you absolutely have to. Sweet Chili Sauce could be replaced with Hot & Spicy Duck Sauce, Garlic Duck Sauce, or Snappy Ginger Duck Sauce all available at Meatland.

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