Chef Michael Luboff’s Roasted Brisket of Beef with Sweet & Sour Pan Gravy
Two of his favorite dishes were his mother’s Roasted Brisket of Beef and Sweet & Sour Meatballs with Cabbage. Here, he combines these two recipes into a tender, succulent dish that’s a wonderful homage to his family’s history.Ingredients
1 Whole First Cut Beef Brisket, approx. 5-7 lb.s
1 can (28 oz.) Crushed Tomatoes
1 cup Ketchup
1cup Tomato Puree
1-1/2 tsp. Sour Salt
8 oz. Sugar
1 tsp. Granulated Garlic
1/2 tsp. Thyme, whole, dried
1 lb. Green Cabbage, finely chopped
1/2 lb. Onion, finely chopped
1/4 lb. Baby Carrots, finely chopped
1/4 lb. Celery, finely chopped
2 cups Beef Stock
1. In a large pan, sear both sides of the brisket (about 3 minutes per side) in a ¼ inch of olive oil on medium-high heat.
2. Place the cabbage, onions, carrots and celery in the bottom of a large roasting pan; place the brisket on top.
3. Mix the remaining ingredients until blended. Pour the mixture over the brisket and cover all with aluminum foil. Bake under fork tender (about 2 hours).
4. Remove the brisket and allow it to rest for 15-20 minutes. Cut against the grain of the meat and ladle generously with sweet & sour pan gravy.