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Home -> Main Dishes -> Beef
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 1/2 cups orange juice 1 cup chopped pitted dates 4 large cloves peeled garlic 1/2 tsp. ground cloves 5 tbsp. olive oil, divided 1 pound onions, peeled and thinly sliced 8 large shallots, peeled 2 1/2 cups chicken broth 4 1/2 to 5 pound beef brisket 1 1/2 cups canned tomato puree
Directions
Preheat oven to 300 degrees. Combine orange juice, dates, garlic and cloves in a blender. Process until smooth. Heat 3 tbsp. oil in a large pot. Add onions and shallots and cook until very tender and starting to brown, about 20 minutes. Add chicken broth and bring top a boil. Transfer onion mixture to a large bowl. Add remaining 2 tbsp. oil to pot. Add brisket and brown on all sides. Add onion mixture, date mixture and tomato puree and heat to a boil. Transfer contents of pot to a roasting pan and arrange brisket fat-side up. Cover and bake brisket 3 hours. Uncover and bake about another hour until brisket is tender, basting occasionally. Transfer brisket to cutting board. Let stand 10 minutes. Slice brisket and serve with sauce.
Serves 8 to 10.
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