Passover Sweet and Saucy Brisket
Recipe by Noreve Gilletz
https://www.kosher.com/recipe/sweet-and-saucy-brisket-1881
INGREDIENTS
2 lg onions, sliced
1 - 5 lb brisket, trimmed
1 T garlic, mince
1 t dried basil
salt, pepper
1 can jellied cranberry saude
3/4 c tomato sauce
2 T balsamic vinegar
2 T honey
3/4 c cabernet sauvignon or other dry red wine (or water)
DIRECTIONS
1. Spray a large roasting pan with cooking spray. Spread onion slices in bottom of pan and place brisket on top. Season brisket on all sides with garlic, basil, salt, and pepper.
2. In a medium bowl, combine cranberry sauce, tomato sauce, balsamic vinegar and honey. Mix well. Spread sauce evenly on top and around brisket. Cove pan tightly with aluminum foil. (Can be prepare up to this point and marinated for 24 hours in the refrigerator.)
3. Preheat oven to 325°f.
4. Cook brisket, covered, for about 4 hours, until fork tender. (Calculate 45 minutes per pound.) During last hour of cooking, loosen foil slightly and baste brisket occasionally.
5. When done, remove pan from oven and cool completely. Cover and refrigerate overnight.
6. Remove congealed fat from the surface. Slice brisket thinly across the grain, trimming away excess fat.
7. Place brisket slices and gravy in a covered casserole and reheat at 350°f for 25 to 30 minutes before serving.
NOTES: Keeps for 3 to 4 days in the refrigerator, reheats well. Freezes well for up to 4 months.
