A Traditional Hanukkah Recipe – Sweet And Sour Pot Roast

For all who are celebrating Hanukkah, I wish you
Warmth of Joy
Glow of Prosperity
Sparkle of Happiness
May you be
Blessed with all of these things and more
Happy Hanukkah

A Traditional Holiday Roast

NUMBER OF SERVINGS

Serves 12 – 14

INGREDIENTS

• 1 whole 7-8 lb brisket
• 7-8 garlic cloves – sliced
• 3 large spanish onions – peeled, sliced
• 5-6 carrots – peeled, sliced into
• ½ -inch diagonal pieces
• 1/3 cup tomato sauce
• cloves – to taste
• 3-4 tbs tomato paste
• ¼ cup sugar
• ½ cup water
• ½ cup red wine
• salt freshly ground black pepper

METHOD

1. Season the brisket with salt and pepper and brown evenly on all sides in a large skillet or sauté pan.
2. Transfer brisket to a suitable roasting pan.
3. Sauté onions in olive oil until golden brown and then add sliced garlic and cook for a few minutes.
4. Place onions and garlic in the roasting pan.
5. Combine sauce and paste with sugar and spread evenly over the brisket.
6. Add wine, water, carrots and cloves.
7. Cover tightly with foil and bake for 1 ½ – 2 hours or until the meat is fork-tender.
8. Remove from the oven and let cool in the pan. Remove from pan when cool enough to handle and reserve liquid.
9. Slice brisket into thin slices against the grain of the meat and transfer the slices back into the pan containing the liquid.
10. Chill at least 8 -10 hours or overnight.
11. When ready to serve, skim fat from the top of the pan and heat the brisket in an oven preheated to 325º for 30 – 40 minutes before serving.
    
    

Buon Mangiati!