ANNIE'S SWEET AND SOUR BAKED BRISKET
Another great brisket recipe from my mother. Not only is it simple as can be, but clean up is a breeze since the brisket is cooked in foil.
Provided by SheCooksToConquer
Categories European
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325.
- Place brisket on a large piece of foil in a baking dish. Pour other ingredients over it. Seal foil.
- Bake at 325°F for 3 - 3/12 hours until meat is tender.
- Slice against the grain.
- NOTE: Just made a wonderful discovery! I had some leftovers that I had frozen a while ago. I thawed the leftovers out, shopped it very fine, and put it in a pot with about 1/2 cup of BBQ sauce (any kind you like.) And voila! BBQ brisket sandwiches. The kids LOVED them.
Nutrition Facts : Calories 1286.4, Fat 91.1, SaturatedFat 36.4, Cholesterol 248.8, Sodium 1948.7, Carbohydrate 56.2, Fiber 1.1, Sugar 49.2, Protein 60.2
SWEET AND SOUR BRISKET
Here's one dish that never gets old in our house. Tender and juicy, with a great sweet and sour twist. We'd eat it every night if we could! -Jolie Albertazzie, Moreno Valley, California
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the tomatoes, onion, raisins, brown sugar, lemon juice and garlic. Pour half into a 4- or 5-qt. slow cooker coated with cooking spray., Sprinkle meat with salt and pepper. Transfer to slow cooker. Top with remaining tomato mixture. Cook, covered, on low until meat is tender, 8-10 hours., Remove brisket to a serving platter and keep warm. Skim fat from cooking juices. Thinly slice meat across the grain. Serve with tomato mixture.
Nutrition Facts : Calories 248 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 272mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
SWEET AND SOUR BRISKET
This is heaven in a pot and couldn't be easier to make! The sweet and sour flavors come together nicely with melt-in-your-mouth brisket. Serve with mashed potatoes, potato pancakes or roasted potatoes and bread on the side to soak up the scrumptious sauce. If you like intense flavors, you will not be disappointed.
Provided by RebeccaMazz
Categories Main Dish Recipes Roast Recipes
Time 2h35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large Dutch oven or heavy roasting pan over medium-high heat; pat brisket dry with paper towels. Rub meat with garlic and cracked black pepper and place into the hot oil. Brown brisket on both sides, 3 to 4 minutes per side. Remove brisket and set aside.
- Reduce heat to medium and cook and stir onions until very browned, about 10 minutes; stir beef broth and red wine into the Dutch oven. Scrape up any brown bits and bring the mixture to a simmer.
- Stir chili sauce, brown sugar, cider vinegar, and bay leaf into the red wine mixture; place brisket in the sauce. Spoon sauce over the meat and cover the Dutch oven.
- Bake in the preheated oven until the brisket is tender, 2 to 3 hours. Let brisket cool in pan. Remove brisket, slice the meat, and return the slices to the pan.
- Return to oven and bake until the sauce is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 579.9 calories, Carbohydrate 35.4 g, Cholesterol 92.1 mg, Fat 35.7 g, Fiber 1.5 g, Protein 25.1 g, SaturatedFat 12.9 g, Sodium 743.2 mg, Sugar 25.1 g
BRAISED SWEET AND SOUR BRISKET
Make and share this Braised Sweet and Sour Brisket recipe from Food.com.
Provided by Brookelynne26
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Season the brisket liberally with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brown the brisket on both sides, starting fatty side down. Transfer to a 5- to 6-quart slow cooker.
- Add another tablespoon of oil to the skillet. Add the onions, carrots, and celery and cook until browned, about 5 minutes. Add the garlic, and cook for 30 seconds. Add the vinegar, brown sugar, ketchup, and broth and bring to a boil. Pour over the brisket, cover the cooker.
- Cover and cook 4 to 6 hours on high, or 8 to10 hours on low, until the meat is very tender.
- Transfer the brisket to a cutting board and skim the fat from the surface of the juices. Cut the brisket against its grain in 1/4-inch-thick slices and arrange so they are overlapping on a large platter. Surround with vegetables and spoon enough sauce over the top to moisten; serve the remaining sauce on the side.
Nutrition Facts : Calories 937.5, Fat 67.7, SaturatedFat 25.2, Cholesterol 165.8, Sodium 587.2, Carbohydrate 39, Fiber 3.7, Sugar 19.2, Protein 43
BRISKET IN SWEET-AND-SOUR SAUCE
Brisket is the Zelig of the kitchen. It takes on the character of whoever cooks it. In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm. As tastes became more exotic, cranberry or barbecue sauce, root beer, lemonade and even sake worked their way into recipes. Here, Coca-Cola is the secret ingredient, along with ginger. The result is sublime and the dish only improves if it's cooked a day in advance of serving it. However, you can prepare and serve it the same day, if you'd like, though you may want to use a fat separator to strain the fat from the finished sauce. Several readers commented that the original cooking time and temperature on the recipe (3 hours, including 1 hour uncovered, at 350 degrees) was inaccurate. We've retested and adjusted the recipe, so the brisket now cooks for 5 to 6 hours, covered, at 325 degrees. Please also note that this recipe is not kosher for Passover.
Provided by Joan Nathan
Categories dinner, main course
Time 6h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Let meat stand at room temperature for 30 minutes before cooking. Heat oven to 325 degrees.
- Place everything but the soda, olive oil and brisket into a food processor, and process with steel blade until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.
- Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 3 hours. Turn brisket over, cover pan, and bake 2 to 3 hours more or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
- The next day, transfer brisket to a cutting board, cut off fat and slice with a sharp knife against grain, to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.
- Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.
Nutrition Facts : @context http, Calories 575, UnsaturatedFat 23 grams, Carbohydrate 18 grams, Fat 43 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 15 grams, Sodium 622 milligrams, Sugar 14 grams, TransFat 0 grams
SWEET AND SOUR BRISKET (SAUERKRAUT IS THE SECRET)
My friend, Amy, made this for dinner and I absconded with the recipe! It was great. Tangy and a bit different. The tomatoes made it look nice too! This recipe is from a cookbook called Kosher By Design.
Provided by Oolala
Categories Roast Beef
Time 3h5m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Put brisket in a baking pan.
- Pour the sauerkraut over the brisket.
- Add the tomatoes with their liquid.
- Sprinkle with brown sugar.
- Cover with foil and bake for 3 hours.
CROCK POT SWEET & SOUR BRISKET
This recipe can be served as a hearty stew or the meat could be removed and sliced with the thickened broth used as a gravy. Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories Stew
Time 12h10m
Yield 1 1/2 Quarts
Number Of Ingredients 8
Steps:
- Place all the ingredients, except the corn starch into a Crock Pot and cook for 12 hours on low.
- When finished, remove the brisket, shred, and return to the Crock pot.
- Mix the Corn Starch with a tablespoon of water and add to the stew, mix well.
JEWISH STYLE SWEET AND SOUR BRISKET
This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.
Provided by Louise
Categories Main Dish Recipes Roast Recipes
Time 11h
Yield 10
Number Of Ingredients 8
Steps:
- Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
- Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 24.4 g, Cholesterol 74.5 mg, Fat 25.1 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 9.8 g, Sodium 1019.6 mg, Sugar 22.4 g
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