Recipe: Brisket with dates

Medjool dates will break down into the sauce, while honey dates will remain firmer: The choice which to use refers personal choice.

Brisket with Dates

One 7-pound (3.5 kg) brisket

Salt and newly ground pepper

6 medium carrots, peeled and cut in 2-inch pieces

4 medium onions, peeled and cut into wedges, about 4 cups

4 celery sticks, cut in 2-inch pieces

1 head of garlic, cut in half widthwise

2 cups pitted and quartered dates or to taste

Garnish

2 tablespoon chopped cilantro, optional

Technique

Season meat with salt and pepper. Heat a large fry pan over high heat and add oil. Add meat, fat side down, and brown well all over, about 4 to 5 minutes a side. Get rid of from pan and reserve. Include carrots, onion, celery and garlic to the pan. Sauté up until a golden brown, about 5 minutes. Include thyme, cinnamon, cumin and cayenne and toss to coat, about 30 seconds. Transfer vegetables to an oven-proof baking dish (I utilize a huge roasting pan) and leading with meat.Pour wine into frying pan, give boil, scraping up any browned bits, and boil for 2 minutes or until slightly lowered. Stir in stock and tomato paste and put over meat. Cover with a lid.Bake for 3

hours or until meat is tender with a little resistance to the fork. Stir in dates. Cover and prepare another 45 minutes to an hour or up until meat is fork tender. Cool and after that get rid of meat to a clean baking sheet. Refrigerate for 2 hours or up until meat is company. Refrigerate sauce for 2 hours or till the fat has actually solidified on the top of the sauce. (I usually leave it over night.)

Skim fat from the sauce and discard.Preheat oven to 400 F. Transfer meat to oven for 15 minutes or till heated through and browned. Place meat on sculpting board and slice thinly or thickly according to preference.Reheat sauce over medium

heat or till heated through. Place meat on a serving dish and coat with sauce. Garnish with cilantro.

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