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
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
JEWISH GRANDMA'S BEST BEEF BRISKET
My mother makes a GREAT beef brisket. She got the recipe after watching a friend's Jewish grandmother make it. It is perfect, delicious and easily kosher for Passover. Enjoy! Great with mashed potatoes or potato latkes (latkes with this meal are also kosher) or roasted vegetables (with olive oil, salt and pepper - also kosher). Mazel Tov!
Provided by FRIENDLYFOOD
Categories Main Dish Recipes Roast Recipes
Time 4h20m
Yield 10
Number Of Ingredients 6
Steps:
- Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
- Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
- Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 2.3 g, Cholesterol 74.5 mg, Fat 26.4 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 10 g, Sodium 49.4 mg, Sugar 0.9 g
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