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

Nutrition Info

Healthy
Total:
3 hr 30 min
Prep:
20 min
Cook:
3 hr 10 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

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Smoked Brisket

Recipe courtesy of Eva Pesantez|Josh Lebowitz

Sweet and Sour Fish Fillets

Recipe courtesy of Ching-He Huang

Healthy Sweet and Sour King Prawn Stir-Fry

Recipe courtesy of Ching-He Huang

Spicy Smoked Sweet Potato Salad

Recipe courtesy of Kelsey Nixon

Sweet and Sour Stir-Fried Pork with Pineapple

Recipe courtesy of Kelsey Nixon

Brisket Sandwich

Recipe courtesy of Chuck Hughes

Smoked Brisket

Recipe courtesy of Tiffani Thiessen

Chipotle Sour Cream

Recipe courtesy of Roger Mooking

Beer Braised Brisket

Recipe courtesy of Susan Vu

On TV

Trending Videos

So Much Pretty Food Here