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
SLOW COOKER CRANBERRY BEEF BRISKET
Tender and flavor beef brisket slow-cooked to perfection in a tasty cranberry sauce.
Provided by Rena
Categories Main Course
Time 10h10m
Number Of Ingredients 5
Steps:
- Using a sharp knife, carefully trim off any excess or lose pieces of meat. Generously rub the brisket with salt and pepper.
- Place the brisket into the bottom of the cooker. In a small bowl, combine half the cranberry sauce, broth and tomato paste. Pour this mixture over the brisket.
- Cover and cook on low for 8-10 hours until fork-tender that it falls apart.
- Once finished cooking, remove the beef from the pot and use 2 forks to pull it apart.
- Add the pulled beef back into the cooking liquid together with remaining cranberry sauce, mixing well to combine.
Nutrition Facts : Calories 463 kcal, Carbohydrate 27 g, Protein 49 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 141 mg, Sodium 276 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
SWEET AND SOUR BRAISED BRISKET WITH CRANBERRIES
Provided by David Firestone and Susan Brenna
Categories dinner, main course
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. In a small bowl, combine the garlic, 1 tablespoon brown sugar, rosemary, black pepper, 1 tablespoon salt, chile flakes and Aleppo pepper. Place the brisket, fat side up, in a large Dutch oven. Rub meat all over with the spice mixture. If you have time, let meat rest at room temperature for 1 hour. (You can skip this step if necessary.) Transfer pot to oven and roast, uncovered, 20 minutes.
- While meat cooks, heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, 7 to 10 minutes. Stir in the cranberries and remaining 6 tablespoons sugar. Simmer, uncovered, until cranberries begin to break down, about 5 minutes. Stir in the wine, cider and pomegranate molasses if using. Season with salt.
- Reduce oven temperature to 325 degrees. Pour cranberry mixture over the brisket. Cover and cook until meat is very tender, 3 to 3 1/2 hours; turn meat every hour. Slice meat and serve with plenty of sauce and parsley for garnish.
Nutrition Facts : @context http, Calories 714, UnsaturatedFat 26 grams, Carbohydrate 14 grams, Fat 53 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 21 grams, Sodium 701 milligrams, Sugar 9 grams
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
CRANBERRY BRISKET
This tangy, sweet brisket recipe makes a wonderful main dish, or a fabulous appetizer when paired with crackers or bread rounds. It's been a favorite with my husband's family for years. This recipe can also be prepared in a slow cooker.
Provided by MONKEYGYRL
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place brisket in 9x13 inch pan.
- In a medium bowl, combine dressing, soup mix, and cranberries. Pour over brisket, and cover pan with foil.
- Cook for 3 to 4 hours, or until brisket is extremely tender. Brisket will get very dark/caramelized; this adds flavor, and doesn't mean that you have overcooked it.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 7.7 g, Cholesterol 61.3 mg, Fat 27.9 g, Fiber 1.1 g, Protein 14.4 g, SaturatedFat 9.7 g, Sodium 368.8 mg, Sugar 4.4 g
SWEET AND SOUR BRISKET
Provided by Ellie Krieger
Categories main-dish
Time 3h50m
Yield 10 servings
Number Of Ingredients 13
Steps:
- 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 the mixture to a boil, return the 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
EASY CRANBERRY SWEET AND SOUR BRISKET
This has to be the easiest recipe for brisket and it is so good, you can also make this same recipe using a pot roast! If you can make this a day ahead the sauce flavor intensifies the following day, just rewarm over low heat. If you are making a larger brisket then double the ingredients but still only use 2 onions and 1-2 tablespoons fresh garlic. This brisket is melt in your mouth tender!
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large Dutch oven over high heat.
- In a bowl mix together beer, cranberry sauce and ketchup; set aside.
- Sprinkle the brisket with salt and pepper (I use seasoning salt) brown on both sides about 6 minutes per side; transfer to a plate.
- Add in sliced onion and garlic (if using) saute for about 7-8 minutes or until soft, stirring with a wooden spoon and scraping the bottom of the pan.
- Transfer the brisket back to the pot and pour in the beer mixture and bring to a boil.
- Cover the pot tightly and transfer to the oven.
- Cook for about 3 hours at 325 degrees, or until the brisket is tender, seasoning the sauce with salt and pepper if desired the last 30 minutes of cooking.
- Transfer the brisket to cutting board and slice.
- Spoon any fat off from the top of the gravy.
- Transfer the slices to a serving platter and pour over the gravy.
- Delicious!
CRANBERRY-MUSHROOM BEEF BRISKET
I quickly fell for this fantastic sweet-and-sour brisket when I had it at a family wedding reception. Since the meat needs to be refrigerated overnight after it bakes, it is a great make-ahead entree.
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the broth, cranberry juice concentrate, vinegar, rosemary and garlic; pour into a large roasting pan. Top with onion slices. , Season beef with salt and pepper; place fat side up in the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender., Remove meat and thinly slice across the grain. Cover and refrigerate overnight. , For gravy, skim fat from cooking juices; pour into a saucepan. Combine flour, water and browning sauce if desired until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate., Place beef slices in a shallow baking dish; top with mushrooms, cranberries and gravy. Cover and bake at 325° for 60-65 minutes or until heated through and mushrooms are tender.
Nutrition Facts : Calories 290 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
HOLIDAY BRISKET
A savory, aromatic, slowly cooked brisket with tomatoes, onions, garlic, brown sugar, and a touch of vinegar. Kosher for Passover, Rosh Hashanah, Hanukkah.
Provided by Tori Avey
Categories Main Course
Time 7h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F. Rinse the brisket and pat dry. Rub both sides of the meat with black pepper and salt. Heat a large skillet over a medium flame on the stovetop. Drizzle 2 tbsp of olive oil into the pan. Brown the brisket on both sides-it will take 4-5 minutes per side. A large brisket may overlap the edges of the skillet; you can brown it in stages, letting half the brisket overlap the edge, then adjusting it to brown the other half.
- While brisket is browning, pour canned tomatoes, garlic, brown sugar, apple cider vinegar, and 1 ½ cups broth into a blender or food processor. Add 2 tsp of salt (or 1 tsp if using a salted kosher cut of brisket) and ¼ tsp of black pepper. Pulse till garlic is chopped small and all ingredients are combined.
- Remove the browned brisket from the skillet.
- Drizzle 2 tbsp more olive oil in the pan and add the sliced onions. Saute them over medium high for a few minutes until they begin to soften and shrink in size.
- Add the carrot and celery slices. Sauté for another 5-6 minutes until the onions are soft and browning and the vegetables are fragrant.
- Pour the vegetables out of the skillet and onto a plate, reserve. Add 1/2 cup beef stock or chicken stock into the skillet and let it heat up. Use a spatula to gently scrape up any brown bits and pan juices that are clinging to the skillet. Turn off heat.
- Pour half of the tomato mixture into a large roasting pan.
- Place brisket on top of the tomato sauce, fat cap facing up.
- Pour the sauteed vegetables across the top of the brisket, along with the broth and brown bits.
- Pour the remaining tomato sauce over the top of the vegetables and brisket.
- Cover the roasting pan tightly with a layer of parchment paper followed by a layer of foil. The parchment forms a protective layer between the meat and sauce (which is acidic) and the foil.
- Place brisket in the oven. Let it roast undisturbed for 5 to 7 hours. It will take about 1 hour per pound of meat (leaner cuts of meat like grass fed may take longer-test for doneness). Brisket is ready when it flakes tenderly when pierced with a fork. You can let it cook even longer for a soft, shredded texture if that's what you prefer. When fully cooked, the brisket will have shrunk in size.I recommend making this brisket ahead; allowing it to sit in the refrigerator for 1-2 nights will improve the flavor. If you would like to do this, skip ahead to where it says "Make Ahead Directions." If you are not making ahead, continue reading.
- Remove brisket from the pan and let it rest on the cutting board fat-side up for 20-30 minutes. Meanwhile, pour the sauce and vegetables from the roasting pan into a smaller saucepan. Skim fat from the surface of the cooking sauce, then reheat the sauce till hot (not boiling).Cut fat cap off the brisket, then cut the brisket in thin slices against the grain. Serve topped with hot tomato sauce and softened veggies.
- Make Ahead Directions: Open the foil to vent and let the brisket slowly return to room temperature. Switch the brisket and sauce to a ceramic or glass dish (metal from the roasting pan can react with the acid in the sauce, which can cause an off taste if left to sit). Cover with plastic wrap and place in the refrigerator. Let the brisket chill overnight, or up to two days. You can also freeze the brisket if you prefer.
- 1-2 hours before serving, remove the brisket from the refrigerator and preheat your oven to 350 degrees F. The fat in the sauce will have risen to the top, turned white, and solidified. Use a spoon to scoop the fat bits out of the sauce and discard.
- Take the brisket out of the dish and brush any excess sauce back into the dish. Place brisket on a cutting board, fat-side up. Slice the meat cold-first cut the fat cap off the brisket, then cut the brisket in thin slices against the grain.
- Return the sliced meat to the dish and spoon sauce over it, making sure to spoon a little sauce between each slice. Cover the dish with a layer of parchment paper, then with foil, and place it in the oven.
- Let the brisket roast for 45-60 minutes until heated through. You can cook the brisket even longer to let it become more tender, if you wish. Serve with hot sauce and softened veggies. If you prefer, you can use a slow cooker to reheat. Set the slow cooker to high heat and cook until heated through, about 1 hour.
Nutrition Facts : Calories 414 kcal, Carbohydrate 19 g, Protein 40 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 117 mg, Sodium 356 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
SWEET AND SAVORY BRISKET
I like this recipe not only because it makes such tender and flavorful beef, but because it takes advantage of a slow cooker. It's wonderful to come home from work and have this mouthwatering dish waiting for you. The beef doubles as a warm sandwich filling, too.-Chris Snyder, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place half of the brisket in a 5-qt. slow cooker. In a small bowl, combine the ketchup, jelly, soup mix and pepper; spread half over meat. Top with the remaining meat and ketchup mixture. , Cover and cook on low for 8-10 hours or until meat is tender. Slice brisket; serve with cooking juice.
Nutrition Facts : Calories 223 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 596mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
EASY DUTCH OVEN SWEET AND SOUR BRISKET
How could something so easy be so good, this is a no-fail, no-fuss recipe!...I made this recently with potato pancakes on the side, the brisket turned out simply fabulous, it was melt-in-your-mouth tender! I am going to try this with a regular pot roast also soon.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 3h20m
Yield 1 (5-pound) brisket
Number Of Ingredients 9
Steps:
- Bring brisket almost to room temperature.
- Set oven to 350 degrees.
- In a bowl combine beer, cranberry sauce, ketchup and brown sugar; set aside.
- Season brisket with salt and pepper (I used seasoning salt).
- In a large Dutch oven over high heat heat oil and brown the brisket for about 5 minutes each side, then transfer to a plate.
- Add in sliced onion and garlic (if using) and saute until soft (about 7-8 minutes).
- Place the brisket back into the Dutch oven and pour the sauce over; bring to a boil, and cover pot tightly.
- Transfer to oven and cook until brisket is tender (about 3 hours).
- Remove the brisket to a cutting board and let sit for about 35 minutes, or longer even before slicing.
- Spoon any fat from the top of the gravy.
- Thinly slice the brisket across the grain and return to the Dutch oven and into the gravy.
- Rewarm over low heat on top of the stove before serving.
- Delicious!
Nutrition Facts : Calories 7033.2, Fat 523.4, SaturatedFat 199.4, Cholesterol 1324.5, Sodium 2633.3, Carbohydrate 232.9, Fiber 5.9, Sugar 204.8, Protein 313.2
EASY SWEET AND SOUR BRISKET
Steps:
- Place the brisket in a roasting pan. In a large bowl, mix together the sauerkraut, canned tomatoes, and brown sugar. Pour the mixture over the brisket. Cover and marinate in the refrigerator overnight. (If you are using foil to cover the pan, tent it so that it does not touch the marinade or meat, as this could impart a metallic flavor to the brisket.)
- Remove the brisket from the refrigerator and preheat the oven to 325 F/165 C. When the oven is hot, place the roasting pan on the center rack. Bake the brisket for approximately 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190 F for well done.
- Remove the brisket from the oven. When it is cool enough to handle, carefully transfer the meat to a cutting board. Thinly slice the brisket against the grain, important in meat with connective tissue to ensure that the meat is tender.
- Transfer the meat to a platter and serve with the pan sauce. Or, if making ahead, return the sliced brisket to the roasting pan, cover, and refrigerate overnight. Reheat, covered, before serving.
Nutrition Facts : Calories 3776 kcal, Carbohydrate 41 g, Cholesterol 1325 mg, Fiber 3 g, Protein 361 g, SaturatedFat 91 g, Sodium 978 mg, Sugar 38 g, Fat 230 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
SWEET-AND-SOUR BRISKET
Provided by Jan Okun
Categories Beer Beef Braise Cranberry Brisket Fall Bon Appétit California
Yield Serves 6 to 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Combine beer, cranberry sauce and catsup in medium bowl and set aside.
- Heat olive oil in heavy large Dutch oven over high heat. Season brisket with salt and pepper. Add brisket to Dutch oven and sear until brown, about 5 minutes per side. Transfer brisket to plate. Add sliced onion to same pot and sauté until soft and brown, stirring and scraping bottom of pot frequently, about 8 minutes. Place brisket on onions. Pour beer mixture over brisket. Bring liquids to boil. Cover pot tightly. Transfer to oven and bake until brisket is tender, about 3 hours. Let brisket cool 30 minutes before serving.
- Spoon fat from top of gravy. Transfer brisket to cutting board. Thinly slice brisket across grain. Return brisket to gravy. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat before serving.)
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- Preheat the oven to 400 degrees F. Season the brisket generously on both sides with kosher salt and pepper.
- Heat the oil in a dutch oven over med/high heat (or a roasting pan if your brisket is too large to fit the dutch oven). Brown the brisket on both sides, about 3-4 mins per side and remove to a plate.
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- Combine beer, ketchup, and cranberry sauce in a medium bowl and whisk together (leave a bit of beer to deglaze the pan you brown the brisket and onions in)
- Heat olive oil in a large dutch oven or roasting pan on medium heat. Add sliced onions to pan. Brown the onions, stirring frequently for about 5 minutes. Remove to bottom of slow cooker pot.
- Turn heat to medium high. Salt and pepper the brisket and brown it on both sides - about 5 minutes per side.
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- Preheat the oven to 300°. Season the brisket generously with salt and pepper. In a large enameled cast-iron casserole, spread the onions in a single layer and lay the brisket on top. In a small bowl, whisk the ketchup with the tomato paste, soy sauce, brown sugar and garlic. Spread the sauce all over the brisket.
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- Transfer the brisket to a work surface and slice across the grain. Arrange the slices on a platter and spoon some of the sauce over the top. Garnish with cilantro and serve with the remaining sauce on the side.
JEWISH STYLE SWEET AND SOUR BRISKET - MOTHER WOULD KNOW
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Servings 8Estimated Reading Time 5 minsCategory Main DishTotal Time 7 hrs
- In a large, heavy pan, heat 2 tablespoons of oil under medium high heat. Pat the brisket dry with paper towels on both sides. Sprinkle it with salt and pepper. Place the brisket in the pan and sear it on each side 3-4 minutes, until well browned. If there is slanted or raised portion on any part of the brisket that is not seared when both sides are done, press that part of the meat onto the pan long enough to sear it as well. Once the brisket is fully seared, remove it to the slow cooker, fat side up.
- Add another tablespoon of oil to the pan. Slow cook the onions for 20 minutes, stirring frequently. They should look caramelized when done, although not as richly so as longer cooked caramelized onions. Remove the onions to the slow cooker, on top of the brisket. Add half (2 tablespoons) of the apple cider vinegar to the pan and scrape up any remaining bits of onion. Pour whatever remains over the brisket and onions and return the pan to the stove.
- Add the final tablespoon of oil to the pan and heat it. Add the carrot and celery chunks, cooking them on medium-high heat for a few minutes until they begin to brown. Add the garlic and cook for an additional 30-60 seconds. Pour the vegetables into the slow cooker over the brisket and onions.
- Mix the diced tomatoes, tomato paste, honey, and 2 remaining tablespoons of apple cider vinegar. Pour the mixture into the slow cooker over the brisket and vegetables. Turn the slow cooker onto low and cook for about 6 hours. Let the meat stand at least 30 minutes before serving (cutting it), although it is preferable to put the brisket and sauce into the refrigerator overnight and slice the meat the next day.
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- Season the brisket with salt and pepper. In a very large skillet, heat the oil until shimmering. Cook the brisket over moderately high heat, turning once, until browned on both sides, about 10 minutes total. Transfer to a slow cooker.
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