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Sweet 'n Sour Brisket

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 SAUCE 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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