In honor of Rosh Hashanah, Fairway Market's executive vice president Dan Glickberg and chef Mitchel London share this twist on classic Jewish brisket. Promotional consideration furnished by Fairway Market.
Sweet and Sour Brisket
3 lbs brisket
6 spanish onions, julienned
1 quart chicken stock
1/4 cup red wine vinegar
2-3 tablespoons brown sugar
2 tablespoons corn oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1 lb carrots, roughly chopped
Salt and pepper to taste
Heat corn oil in a heavy pan. Place brisket in pan and brown well on both sides. Remove brisket from pan and add onions. Carmelize onions for 30 minutes. Place brisket back in pan and fill with chicken stock so that the brisket is half submerged. Bring the stock to a boil, add the carrots and place in a 300 degree oven for 2 1/2 hours.
Take the pan out of the oven and place the brisket on a cutting board. Place the pan with the stock, carrots and onions over high heat until liquid is reduced to half the amount (approximately 20 minutes). Add the red wine vinegar and brown sugar, and heat for another 10 minutes. Taste to make sure there is a good balance between sweet and sour.
Slice your brisket against the grain, pour the sauce over the sliced brisket and serve.
