Sweet & Sour Brisket
Submitted by John
Six-pound beef brisket braised low and slow in a tangy ketchup, brown sugar, and vinegar sauce with onions and garlic. Jewish deli-style comfort that falls apart at the touch of a fork.
YIELD
6 servingsPREP
10 minCOOK
READY
If you’ve ever had brisket at a Jewish holiday table, you know this flavor profile in your bones.
Brown sugar, ketchup, and vinegar come together into that unmistakable sweet-and-sour sauce that’s been gracing Rosh Hashanah and Passover dinners for generations.
The whole brisket gets seared, nestled in with sliced onions and garlic, then left to braise for nearly three hours until it practically falls apart when you look at it.
The sauce reduces into a thick, sticky glaze that’s equal parts tangy and sweet.
Chef Tips
- Sear the brisket hard on all sides. That dark brown crust adds layers of flavor to the braising liquid.
- Keep the heat low and the lid on. A gentle simmer is what turns tough brisket into butter. A hard boil will make it dry and stringy.
- This is even better the next day. Slice it cold, lay it back in the sauce, and reheat gently. The flavors deepen overnight.
- Slice against the grain for the most tender results. Look for the direction of the muscle fibers and cut perpendicular.
Ingredients
Directions
Place brisket in heavy skillet and brown on all sides, add onion and garlic and brown.
All other ingredients are now added simmered covered until meat is tender, about 2½ to 3 hours.
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