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  Brisket In Sweet And Sour Sauce
 
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Submitted:
  2011-02-07
Prep Time:
  20 minutes
Yield:
  12 (servings)
Difficulty Level:
  Moderate
Category:
  Fleishig (Meat)
Meal:
  Lunch
  Dinner
Course:
  Main Dish
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  Oven Cook
Occasion:
  Shabbos
  Yom Tov
  Rosh Hashana
  Purim
  Chanuka
  Pesach
  Shavuos
  Succos
Main Ingredients:
  Garlic
  Meat
Source:
  not specified
Bracha:
  not specified

Units Converter
Every year, the expert cooking staff at Levana Restaurant show cases Passover programs in four prestigious hotels. A few years ago my son Maimon worked as one of the supervisors at the Scottsdale Resort. At one of the dinners, the guests were served brisket. One guest was heard to say, “This is delicious but not as good as Levana’s.” “That’s my mother!” my son cried proudly, like a third-grader, terminating then and there his incognito status as a member of the staff. Anyway, this is guaranteed to be the best brisket you’ve ever had. Never mind the weird ingredients. They work! And don’t worry if the brisket is too much for your guests to finish. It freezes beautifully. This recipe was included in the New York times Kosher cookbook
 
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Comments / Reviews
Thank you for the recipe however it should not be placed under the title of Pesach as there is soy sauce and mustard.
momgeffen, 2012-04-03
See hints that say skip the soy sauce and the mustard if you are making it for Passover. So: why not make it for Passover if only you would skip these two good but not-essential ingredients? Everybody makes my brisket on Passover!
levana_k, 2012-04-03
 
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