Name: Sweet-and-Sour Brisket with Shallots and New Potatoes
Yield: Makes 8 servings
Ingredients: 1 1/2 cups orange juice; 5 large soft dates (such as Medjool), pitted; 4 large garlic cloves, peeled; 1/2 teaspoon ground cloves; 5 tablespoons olive oil, divided; 2 pounds onions, thinly sliced; 16 large shallots, peeled; 2 1/2 cups low-salt chicken broth; 1 4 3/4- to 5-pound flat-cut (also called first-cut) brisket, trimmed of all but 1/4 inch of fat; 1 1/2 cups canned tomato puree; 16 1- to 1 1/2-inch-diameter red-skinned new potatoes, scrubbed

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Sweet-and-Sour Brisket with Shallots and New PotatoesPornchai Mittongtare

Roasting the meat uncovered during the last hour allows the sauce to reduce. Serve with the Cauliflower-Leek Kugel with Almond-Herb Crust and steamed asparagus. The brisket can be made two days ahead.

Recipe notes

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