Sweet-and-Sour Brisket with Shallots and New Potatoes
Sweet-and-Sour Brisket with Shallots and New Potatoes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 300°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 300°F.
Puree first 4 ingredients in blender until smooth.
Heat 3 tablespoons oil in large wide ovenproof pot over medium-high heat.
Add onions and whole shallots.
Sauté until onions are deep golden and shallots begin to brown, about 20 minutes.
Transfer shallots to small bowl; reserve.
Add chicken broth to onions; bring to boil, scraping up browned bits.
Pour onion mixture into large bowl.
Add 2 tablespoons oil to same pot.
Sprinkle brisket on all sides with salt and pepper.
Add to pot and brown well, about 5 minutes per side.
Turn brisket fat side up.
Return onion mixture to pot.
Add tomato puree and orange juice mixture.
Bring to boil, stirring to blend sauce.
Cover pot; bake brisket 2 hours.
Add shallots and potatoes.
Cover; bake 1 hour.
Uncover; bake until brisket is tender, occasionally spooning sauce over, about 1 hour longer.
Let rest 30 minutes. (Can be made 2 days ahead.
Chill uncovered until cold, then cover and keep chilled.).
Scrape sauce off brisket.
Transfer brisket to work surface; slice thinly across grain, trimming any fat, if desired.
Overlap hot slices on platter or cold slices in 13x9x2-inch glass baking dish.
Surround with shallots and potatoes.
Rewarm sauce.
Spoon some sauce over.
Rewarm brisket, if necessary, in 350°F oven until heated through.
Serve, passing remaining sauce separately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
