This slow-cooked sweet shallot brisket is bursting with flavor. It’s tender, rich, and incredibly simple to prepare, making it a perfect addition to your Pesach menu.
2½ lb second-cut brisket
Sea Salt and Black Pepper, to taste
3 Tbs Olive Oil
4 shallots, sliced into strips
½ cup Lieber’s Maple Syrup
½ cup Lieber’s Strawberry Preserves
2 Tbsp Lieber’s Tomato Paste
1½ cups vegetable broth OR 2 tsp Vegetable Consomme, dissolved in 1½ cups boiling water
1. Preheat oven to 350°F.
2. Pat the brisket dry; season with salt and pepper.
3. Heat a skillet over medium-high flame. Add brisket and sear for 2 minutes per side. Place brisket into a 9x13-inch pan.
4. Add olive oil to the same skillet. Add shallots and sauté for about 5-7 minutes, until brown and soft.
5. Add maple syrup, preserves, and tomato paste, using a whisk to combine. Bring to a boil and then turn off the flame. Pour sauce over meat.
6. Add broth to the pan. Cover and bake for 2-3 hours, until tender.
7. Refrigerate. When cold, remove brisket from fridge and slice against the grain.
Recipe by @tastynsimple Yocheved Shvarzblat
Sponsored by Liebers Foods
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