Braised Sweet and Savory Brisket
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Ingredients
- 2-4lb Brisket (Grass Fed if available)
- 3 tablespoons Oil
- 1 Large White Sweet Potato (Peeled and cut into 1)
- 1 Large Carrot (12-14 Ounces Peeled and Cut on the bias 1/2)
- 1 Large Onion (12-14 Ounces Sliced cut in half and sliced thin)
- 10 cloves Garlic (Peeled and Chopped)
- 3 cups Beef Stock
- 1/4 cup Flour
- 1/3 cup Brown Sugar
- 1/2 cup Dried Cherries
- 1 tablespoon Garlic-Chili Paste
- 1 tablespoon Pomegranate Molasses
Directions
| Step 1 | |
 Preheat oven to 300F Heat oil on medium in a heavy pot with a tight fitting lid, or a dutch oven Add onions and saute for a few minutes, until just starting to brown, add garlic, and cook another minute, remove onion mix from pot, and set aside | |
| Step 2 | |
| Add meat to pot and brown on both sides, meat is ready to turn when it lifts easily from pot When meat is browned remove that and set aside, if there is fat in the pan add the flour and stir well (if there isn't much fat in the pot, add an additional 1-2 TBL of oil to pot) Let flour and fat cook for a minute or two, then add stock, sugar, chili paste and pomegranate molasses stir and bring to a boil, allowing sauce to thicken a bit | |
| Step 3 | |
 Return meat to pot, then add back onion-garlic mix Add carrots, sweet potato and cherries, bring to boil | |
| Step 4 | |
| Cover pot and put into oven for 2 1/2 hours, turning the meat once after 1 1/2 hours | |
| Step 5 | |
| Meat is done when it is fork tender. This means when you insert a long fork, the meat easily slides off the fork. Taste sauce for seasoning Let cool, and slice the meat. Put all ingredients into the refrigerator overnight | |
| Step 6 | |
 Preheat oven to 350F and put covered pot back into oven Cook for 1 1/2- 2 hrs until meat is heated through | |