Sweet and Sour Braised Brisket

Name: Sweet and Sour Braised Brisket
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 to 10 servings
Cuisine: jewish-cooking
Ingredients: 1 (6-pound) brisket, upper portion; Salt; Vegetable oil; 1/2 pound carrots, peeled and cut into 2-inch pieces; Few stalks celery, cut into big chunks; 3 medium onions, peeled and cut into eights; Cloves from 1 head garlic, peeled and lightly smashed; 26-ounce box strained tomatoes (recommended: Pomi); 1/3 cup light brown sugar; 1 cup chicken stock; 2 tablespoons red wine vinegar or apple cider vinegar

Recipe courtesy of Dave Lieberman

Watch how to make this recipe.

Sweet and Sour Braised Brisket

0 Reviews

Level: Easy
Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

879

Total Fat

67

Saturated Fat

25

Carbohydrates

16

Dietary Fiber

3

Sugar

11

Protein

51

Cholesterol

257

Sodium

1032

Total: 30 min
Prep: 20 min
Cook: 10 min

Level: Easy
Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

879

Total Fat

67

Saturated Fat

25

Carbohydrates

16

Dietary Fiber

3

Sugar

11

Protein

51

Cholesterol

257

Sodium

1032

Total: 30 min
Prep: 20 min
Cook: 10 min

Ingredients

1 (6-pound) brisket, upper portion

Salt

Vegetable oil

1/2 pound carrots, peeled and cut into 2-inch pieces

Few stalks celery, cut into big chunks

3 medium onions, peeled and cut into eights

Cloves from 1 head garlic, peeled and lightly smashed

26-ounce box strained tomatoes (recommended: Pomi)

1/3 cup light brown sugar

1 cup chicken stock

2 tablespoons red wine vinegar or apple cider vinegar

Directions

Preheat oven to 200 degrees F.
Rub brisket generously with salt and vegetable oil.
Heat a large saute pan over medium-high heat. Add vegetable oil to evenly coat pan and when the oil is hot and is just beginning to smoke, add the brisket and brown on both sides. Transfer the brisket to a shallow baking dish. Add the vegetables to the saute pan. Cook until they brown and start to soften, about 5 minutes. Then pour the vegetables over the brisket.
Whisk together the tomatoes, sugar, stock and vinegar in a mixing bowl then pour it into the same saute pan. Cook for a few minutes to get all the flavor out of the skillet, and then pour over the brisket. It should be at least 3/4 of the way submersed in the liquid. Cover the dish loosely with aluminum foil and bake for 8 to 10 hours until tender and the meat begins to fall apart. Slice thinly and serve with veggies and cooking liquid.