Sweet and Sour Pot Roast

Cooking Instructions

METHOD:

Preheat oven to 325°F. Heat a large skillet. Season brisket well with salt and pepper. When the pan is hot, place brisket in pan and brown evenly on all sides. Place browned brisket in a roasting pan.

In the same skillet, cook onions in olive oil until golden brown. Add garlic and cook the mixture for an additional 2 minutes. Transfer onions and garlic into the roasting pan with the brisket.

In a medium mixing bowl, combine tomato sauce, tomato paste and sugar. Spread evenly over the brisket. Add the wine, water, carrots, and bay leaf. Cover tightly with tin foil and bake for 1 1/2 to 2 hours, until the meat is tender. Remove from oven and cool.

Remove brisket from pan and cut into 1/4-inch thick slices (be sure to slice against the grain of the meat). Place slices back into roasting pan with cooled liquid. Cover and refrigerate overnight.

Preheat oven to 325°F. Remove congealed fat from the top of the pan and add the dried cranberries. Place in the oven for 1/2 hour, or until sliced brisket is heated through.

Divide brisket and gravy between 6 heated plates, pouring remaining gravy into a boat to pass at the table.

Round Out the Meal:

With potato pancakes.

Kid Friendly:

Pair with pureed potatoes.