May 5, 2014
Authors: Alix Wall and Suzie Rose
Ingredients:
3 lbs. organic, grass-fed brisket
Salt and pepper
3 Tbs. neutral oil such as grapeseed or canola
1 medium red onion, peeled, halved and thinly sliced
1⁄4 cup tamari sauce (if making for Passover and you want to avoid soy, substitute balsamic vinegar)
2 16-oz. cans purple plums
2 Tbs. honey
2 Tbs. lemon juice
3 Tbs. freshly squeezed orange juice
1⁄2 tsp. Worcestershire sauce
1⁄4 tsp. orange zest
1⁄4 tsp. cinnamon
Chopped parsley
Preparation:
Lightly salt and pepper both sides of the brisket. Cover with plastic wrap and refrigerate for at least an hour. Then, pour some oil in a Dutch oven or large skillet and brown brisket on each side for at least three minutes per side. Remove brisket to plate. In a separate skillet, add a bit more oil and heat. Sauté onions with a pinch of salt for about 10 minutes, until translucent. Add tamari sauce (or balsamic vinegar) and cook another minute or two.
Place meat fat-side-up in Dutch oven or large skillet. Pour onion mixture on top. Drain plums over a bowl (important!) reserving 1⁄4 cup syrup. Pour rest of the syrup over the meat. Cover and bake at 350 degrees at least 31⁄2 hours until meat is done (very tender). Meanwhile, remove skins and pits from plums. Mush them up with your hands into a small saucepan. Add reserved syrup, honey, lemon juice, orange juice, Worcestershire, orange zest and cinnamon. Heat to boiling, then reduce heat and simmer 10 minutes.
When meat is done, tent with foil and let it rest for at least an hour. Trim off the fat and slice against the grain. Pour sauce into meat pan to let plum sauce combine with the meat drippings. Let simmer another 20 minutes, to reduce. Place sliced meat on a platter and top with sauce. Finish with chopped parsley. More sauce can be passed tableside. Makes about 6 servings. If brisket is made the day before, refrigerate it overnight, then skim the fat off the sauce as well.