Fairway’s Sweet and Sour Brisket

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This recipe accompanies a story on local chefs’ favorite Rosh Hashana recipes: The Best Thing They Ever Ate (for Rosh Hashana).

Fairway’s Sweet and Sour Brisket

Serving Size: 8

Ingredients

  • 2 tablespoons corn oil
  • 6 to 8 pounds brisket
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 6 Spanish onions, julienned
  • 1 pound carrots, roughly chopped
  • 2 to 3 quarts chicken stock or water
  • 1/4 cup red wine vinegar
  • 2 to 3 tablespoons brown sugar
  • Salt and pepper to taste

Instructions

  1. Heat corn oil in a large, heavy pan until it is medium hot. Place brisket in pan and brown well for 15-20 minutes on each side. Press garlic powder, paprika and onion powder into the brisket on the first side you browned. Remove brisket from pan and add onions. Caramelize onions for a minimum of 20 minutes. Place the brisket and carrots in pan and fill with chicken stock or water so that the brisket is half submerged. Bring the stock to a boil, and cover the pan so it is sealed. Place in a 375 degree oven for 1 3/4 to 2 hours.
  2. 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 for approximately 20 minutes or until the liquid is reduced to half the amount. Skim the fat off the surface of the stock while it is reducing. Add the red wine vinegar and brown sugar, and simmer for another 10 minutes. Taste to make sure there is a good balance between sweet and sour.
  3. Slice your brisket against the grain, pour the sauce over the sliced brisket and serve.
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Fairway’s Sweet and Sour Brisket
fairwaybrisket

Serves 8

2 tablespoons corn oil
6 to 8 pounds brisket
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
6 Spanish onions, julienned
1 pound carrots, roughly chopped
2 to 3 quarts chicken stock or water
1/4 cup red wine vinegar
2 to 3 tablespoons brown sugar
Salt and pepper to taste

Heat corn oil in a large, heavy pan until it is medium hot. Place brisket in pan and brown well for 15-20 minutes on each side. Press garlic powder, paprika and onion powder into the brisket on the first side you browned. Remove brisket from pan and add onions. Caramelize onions for a minimum of 20 minutes. Place the brisket and carrots in pan and fill with chicken stock or water so that the brisket is half submerged. Bring the stock to a boil, and cover the pan so it is sealed. Place in a 375 degree oven for 1 3/4 to 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 for approximately 20 minutes or until the liquid is reduced to half the amount. Skim the fat off the surface of the stock while it is reducing. Add the red wine vinegar and brown sugar, and simmer 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.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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