Sweet-and-Sour Brisket with Shallots and New Potatoes

(14) Course Main Dishes

Ingredients in this Recipe

1 1/2 cups canned tomato puree
1 1/2 cups orange juice
1 4 3/4 to 5 pound flat cut (also called first cut) brisket, trimmed of all but 1/4 inch of fat
1/2 teaspoon ground cloves
16 1 to 1 1/2 inch diameter red skinned new potatoes, scrubbed
16 large shallots, peeled
2 1/2 cups low salt chicken broth
2 pounds onions, thinly sliced
4 large garlic cloves, peeled
5 large soft dates (such as Medjool), pitted
5 tablespoons olive oil, divided

See Full Recipe at Epicurious