Sweet and sour brisket

Our favorite brisket recipe out of the oven, perfect for Passover, Rosh Hashana or whenever the mood for tender, delicious slow roasted beef strikes you. This recipe is a balance of tangy and sweet and salty. It's pretty hands off, just give the meat plenty of time to roast until it's nice and tender-- it's not a recipe to be rushed. At the shop, we usually cook the meat the day before we plan to serve it so we don't feel any pressure to get it out of the oven until it's really, truly ready. 

Sweet and sour brisket

Serves 8-10

Ingredients:

• Heat oven to 275 degrees F.
• Season brisket generously on both sides with salt and pepper. Spread sauce over both sides of the briskets. 
• Place onions on the bottom of a 9 x 13 roasting pan and lay briskets on top.  
• Cover and transfer to over.  Braise for about 3 hours, until the meat is very tender.  Uncover and continue cooking for another hour, until the sauce has thickened.  
• Once cool, reserve sauce and onions
• Remove fat from reserved sauce, blend a stick blender until smooth. 
• Slice brisket against the grain and serve with the reserved sauce