Recipe courtesy of Ellie Krieger
Print
Sweet and Sour Brisket
Total:
3 hr 30 min
Active:
20 min
Yield:
10 servings
Level:
Easy

Nutrition Info

Healthy
Total:
3 hr 30 min
Active:
20 min
Yield:
10 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 1 (3-pound) beef brisket, first-cut or flat-half cut, trimmed of any excess fat
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons canola oil
  • 1 medium onion, cut in 1/2, then thinly sliced into 1/2 moons
  • 3 cloves garlic, chopped (about 1 tablespoon)
  • One 15- oz. can tomato sauce, preferably no salt added
  • 1/4 cup low-sodium chicken broth or water
  • 3 tablespoons firmly packed dark brown sugar
  • 1/3 cup plus 1 tablespoon cider vinegar
  • 1/3 cup raisins
  • 5 black peppercorns
  • 1 allspice berry

Directions

Preheat the oven to 300 degrees F.

Pat the brisket dry and sprinkle with the salt and pepper. Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate.

Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, broth, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns, and allspice and stir to combine well. Bring mixture to a boil, return brisket and any accumulated juices to the pot, spoon some of the tomato-vinegar mixture over the brisket, cover tightly, and transfer to the oven. Cook until the brisket is fork tender, 2 1/2 to 3 hours.

Remove the brisket from the oven, transfer the meat to a cutting board, and let rest for 10 to 20 minutes or, if serving later, cover and refrigerate the meat and sauce for several hours or overnight. When you are ready to serve, cut the meat against the grain into 1/4- inch thick slices. Stir the remaining 1 tablespoon vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve.

Yield: 10 servings, serving size: 4-ounces brisket plus 3 tablespoons of sauce

More from:

BBQ Recipes

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Sweet and Sour Braised Brisket

Recipe courtesy of Dave Lieberman

Sweet and Sour BBQ Sauce

Recipe courtesy of Vincent Camillo

Smoked Brisket

Recipe courtesy of Eva Pesantez|Josh Lebowitz

Sweet and Sour Sauce

Recipe courtesy of Ching-He Huang

Sweet and Sour Pork

Recipe courtesy of Alton Brown

Sweet and Sour Lychees

Recipe courtesy of Roger Mooking

Sweet and Sour Pork

Recipe courtesy of Ching-He Huang

Sweet n' Sour Monkfish

Recipe courtesy of The Fishermen's Wives of Gloucester

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here