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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
Per serving: Calories 360; Total Fat 12 grams; Saturated Fat 4 grams; Protein 46 grams; Total Carbohydrate 14 grams; Fiber 1 gram; Cholesterol 94 milligrams; Sodium 330 milligrams
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Creole Bbq Shrimp
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By mpf_132
Middletown, CT
on January 05, 2012
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A simple, healthy, and delicious recipe! My husband and I both loved it. Thank you.
By wpayne40
Nashville, Tenn...
on November 26, 2011
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Very good and easy recipe. Works great for sandwiches. Will definitely make again.
By lynnapples
Zephyrhills, FL
on September 29, 2011
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I made this sweet and sour beef brisket for dinner tonight. It was very moist and tender. The sweet and sour sauce was tasty as well. I would make it again and I will add it to my favorites. What other cuts of beef could you use? Thanks Ellie
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