Serve this unusual twist on the classic beef brisket at Rosh Hashanah.
| ||1 || large ripe mango |
| ||1 || Tbsp. vegetable oil |
| ||1 || small onion, chopped |
| ||1 || large clove garlic, minced |
| ||1 || cup bottled chile sauce |
| ||¼ || tsp. cayenne pepper |
| ||¼ || cup orange juice |
| ||¼ || cup molasses |
| ||1 || Tbsp. soy sauce |
| ||6 || lb. brisket of beef |
| ||~ || Salt and pepper |
| ||2 || Tbsp. vegetable oil |
| ||2 || large onions, sliced |
| ||1 || Tbsp. paprika |
- Make the sauce: Peel the mango and purée the flesh in a food processor. Heat the vegetable oil in a nonstick saucepan over moderate heat. Add the onion and cook for 2 to 3 minutes or until slightly softened. Add the garlic and cook briefly, about 30 seconds. Add the mango purée, chile sauce, cayenne pepper, orange juice, molasses, and soy sauce. Stir thoroughly to blend the ingredients and cook over low heat for 15 minutes, until thickened. Let cool.
- Make the brisket: Preheat the oven to 225 degrees. Sprinkle the meat with salt and pepper. Pour the vegetable oil into a large Dutch oven; over medium-high heat, brown the meat on all sides, about 8 minutes. Discard any pan fat. Place the onion slices on top. Sprinkle with paprika. Cover the pan tightly. Bake for 8 hours or overnight (I put it into the oven before I go to bed).
- Remove the meat and onions. Save the onions and juices for other purposes (for example, to use over mashed potatoes). Let the meat cool.
- Just before serving, preheat an outdoor grill or oven broiler. Slather some of the mango sauce over the meat and grill or broil for 12 to 15 minutes, using more sauce occasionally. Slice and serve.
Read more about Rosh Hashanah cooking in Ronnie Fein’s “Brisket, updated.”