Sweet-and-Sour Brisket with Shallots and New Potatoes

Ingredients

• 1 4 3/4- to 5-pound flat-cut (also called first-cut) brisket, trimmed of all but 1/4 inch of fat
• 5 tablespoons olive oil
• 5 large soft dates (such as Medjool)
• 1 ½ cups orange juice
• 16 1- to 1 1/2-inch-diameter red-skinned new potatoes
• 1 ½ cups canned tomato puree
• 2 ½ cups chicken stock or low-sodium chicken broth
• + 4 more ingredients
• • 16 large shallots
  • 4 large garlic cloves
  • 2 pounds onions
  • ½ teaspoon ground cloves

Preheat oven to 300°F. Puree first 4 ingredients in blender until smooth. Heat 3 tablespoons oil in large wide ovenproof pot over medium-high heat. Add onions and whole shallots. Sauté until onions are deep golden and shallots begin to brown, about 20 minutes. Transfer shallots to small bowl; res...

View full recipe at Epicurious