Brisket with Sweet- and-Sour Onions

[the_cooking_mom]

Очень просто и очень вкусно! Я мясо и лук не обжаривала, а просто часов 7 тушила в медленноварке. Мясо сверху соуса посыпала чесноком, подавала с полентой, которую сделала в рисоварке.



One 5-pound brisket, preferably 
first cut

Kosher salt
Pepper

4 onions, sliced into 1/4-inch-thick rings

1/4 cup ketchup

2 tablespoons tomato paste

1 tablespoon soy sauce

1 tablespoon dark brown sugar
 (белый)
4 garlic cloves, minced

Small cilantro sprigs, for garnish



Preheat the oven to 300°. Season the brisket generously with salt and pepper. In a large enameled cast-iron casserole, spread the onions in a single layer and lay the brisket on top. In a small bowl, whisk the ketchup with the tomato paste, soy sauce, brown sugar and garlic. Spread the sauce all over the brisket.
Step 2

Cover the casserole and transfer 
to the oven. Braise the brisket for about 3 hours, until the meat is very tender. Uncover and continue cooking for 1 hour, until the sauce has thickened. Let 
the brisket cool slightly in the sauce for 
30 minutes.
Step 3

Transfer the brisket to a work surface and slice across the grain. Arrange the slices on a platter and spoon some of the sauce over the top. Garnish with cilantro and serve with the remaining sauce on the side.
Make Ahead
The brisket in its sauce can be refrigerated for up to 5 days. 


Источник: https://www.foodandwine.com/recipes/brisket-sweet-and-sour-onions?did=545547-20200725&utm_campaign=faw-the-dish_newsletter&utm_source=foodandwine.com&utm_medium=email&utm_content=072520&cid=545547&mid=37761269754