MAIN DISH

SWEET AND TANGY BRISKET

Of the book's three (count 'em -- three) brisket recipes, this one is hands-down the family favorite.

• 1 clove garlic

• 3-4 pounds flat or first-cut brisket

• 1 tablespoon vegetable oil

• Pepper

• 1 32-ounce bottle of ketchup

• 1 cup light or dark brown sugar

• ½ cup green olives

• 1/4 cup capers

• ½ cup golden raisins

• 5-6 carrots, peeled and cut in half

Heat oven to 350 degrees.

Peel the garlic clove and slice into slivers.

Stud top of brisket with garlic slivers (can be done the day before or right before cooking).

Heat large skillet with oil, just enough to cover the bottom. Set burner on high.

Rub brisket all over with pepper and put in pan. Brown the brisket on both sides. Each side should take 2 to 3 minutes.

While the brisket is browning, mix together in a large bowl the ketchup, brown sugar, olives, capers and raisins.

When the brisket is browned on both sides, place it in a large baking dish. Place the carrots around it and pour the ketchup mixture on top. Cover tightly with aluminum foil.

Bake the brisket for 3 to 3 ½ hours. You should be able to pull it apart with a fork when it's done.

Cool and slice brisket. Serve the sauce on the side.

Brisket may be prepared weeks ahead and frozen. Freeze it unsliced in baking dish. Make sure it is covered tightly for the freezer. Makes 10 to 12 servings.

Source: Adapted from Jewish Cooking Boot Camp: The Modern Girl's Guide to Cooking Like a Jewish Grandmother by Andrea Marks Carneiro and Roz Marks ($19.95).

Per serving: 433 calories (24 percent from fat), 11.3 g fat (3.1 g saturated, 5.3 g monounsaturated), 80.3 mg cholesterol, 31.5 g protein, 54.4 g carbohydrates, 1.8 g fiber, 1,343 mg sodium.

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