Best Sweet And Sour Brisket Recipes

JEWISH STYLE SWEET AND SOUR BRISKET

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.

BRISKET IN SWEET-AND-SOUR SAUCE

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.

SWEET AND SOUR BRISKET

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

SWEET-AND-SOUR BRISKET

Steps:

• Preheat oven to 400 degrees. Place brisket in a large, heavy-bottomed roasting pan; season with salt and pepper. Heat oil in a large straight-sided skillet over medium-high; add onions, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring, until onions are translucent, 3 to 4 minutes. Add broth, chili sauce, brown sugar, and vinegar; bring to a boil.
• Place roasting pan over two burners; pour in broth mixture and return to a boil. Cover pan with parchment-lined foil and roast in oven 30 minutes. Reduce oven temperature to 350 degrees; roast 1 hour, 15 minutes more. Add carrots and potatoes and continue roasting, uncovered, tossing vegetables occasionally, 1 hour. Baste meat with pan juices and continue to roast, basting and tossing vegetables occasionally, until meat is tender but not falling apart, and potatoes and carrots are cooked, about 1 hour more.
• Transfer brisket to a cutting board. Let stand 10 minutes, then slice and serve with sauce, vegetables, and parsley.

SWEET AND SOUR BRISKET

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.

SWEET-AND-SOUR BRISKET

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.)

SWEET AND SOUR BRISKET

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.

SWEET AND SOUR DUCK SAUCE BRISKET

Steps:

• Cover bottom of Dutch oven with water and soup mix.
• Mix the garlic powder and paprika into into the duck sauce.
• Using the mixture like a glaze, coat the meat, all over. Place the brisket in the Dutch oven and cover.
• Bake at 350 degrees for 2 hours. Remove and slice after it cools a bit and return the meat and sauce to the oven for another hour.

EASY CRANBERRY SWEET AND SOUR BRISKET

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!

SWEET AND SOUR BRAISED BRISKET

Steps:

• 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.

SWEET AND SOUR BRAISED BRISKET WITH CRANBERRIES

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.

SWEET AND SOUR BRISKET (SAUERKRAUT IS THE SECRET)

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.

BRISKET IN SWEET-AND-SOUR SAUCE

Steps:

• Heat oven to 350 degrees. Place everything but the brisket into a food processor, and process with steel blade until smooth.
• 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 2 hours. Turn brisket over and bake uncovered for one more hour 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 cut with a sharp knife against grain, to desired thickness. 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.

SWEET-AND-SOUR BRISKET WITH SHALLOTS AND NEW POTATOES

Steps:

• Preheat oven to 300°F. Puree first 4 ingredients in blender until smooth. Heat 3 tablespoons oil in large wide ovenproof pot over medium-high heat. Add onions and whole shallots. Sauté until onions are deep golden and shallots begin to brown, about 20 minutes. Transfer shallots to small bowl; reserve. Add chicken broth to onions; bring to boil, scraping up browned bits. Pour onion mixture into large bowl. Add 2 tablespoons oil to same pot. Sprinkle brisket on all sides with salt and pepper. Add to pot and brown well, about 5 minutes per side. Turn brisket fat side up. Return onion mixture to pot. Add tomato puree and orange juice mixture. Bring to boil, stirring to blend sauce.
• Cover pot; bake brisket 2 hours. Add shallots and potatoes. Cover; bake 1 hour. Uncover; bake until brisket is tender, occasionally spooning sauce over, about 1 hour longer. Let rest 30 minutes. (Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled.)
• Scrape sauce off brisket. Transfer brisket to work surface; slice thinly across grain, trimming any fat, if desired. Overlap hot slices on platter or cold slices in 13x9x2-inch glass baking dish. Surround with shallots and potatoes. Rewarm sauce. Spoon some sauce over. Rewarm brisket, if necessary, in 350°F oven until heated through. Serve, passing remaining sauce separately.

ANNIE'S SWEET AND SOUR BAKED BRISKET

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.

PASSOVER: JEWISH STYLE SWEET AND SOUR BRISKET

Steps:

• 1. 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.
• 2. 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.

BETH'S SWEET AND SOUR BRISKET

Steps:

• Place brisket in heavy heated Dutch oven.
• Brown meat on all sides over medium heat.
• Add onions and garlic. Brown, about 15 minutes. Add remaining ingredients. Cover pot and simmer about 3 hours until meat is tender.
• You can heat it in the oven if the meat is too large for the pot.
• This is best made ahead and you can freeze and reheat it.
• Slice meat against the grain.

BRISKET IN SWEET-AND-SOUR SAUCE

Steps:

• 1. Heat oven to 350 degrees. Place everything but the brisket into a food processor, and process with steel blade until smooth. 2. 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 2 hours. Turn brisket over and bake uncovered for one more hour or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan. 3. The next day, transfer brisket to a cutting board, cut off fat and cut with a sharp knife against grain, to desired thickness. Remove any congealed fat from sauce and bring to a boil on top of stove. 4. 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. Yield: 12 servings. Photo: NOT-SO-SECRET INGREDIENT -- Marinating brisket in Coca-Cola is a tradition in the South. Ginger counters the sweetness. (Susana Raab for The New York Times)

SWEET AND SOUR BRISKET RECIPE - (4.3/5)

Steps:

• Preheat oven to 350. Spread your brisket with your minced garlic and lots of freshly ground black pepper. Heat in a flame proof roasting pan over medium heat, your vegetable oil. Brown the brisket about 3 minutes on each side. While it is searing add your onions. When browned on both sides, remove the brisket. Reduce heat to medium and cook the oinions till very brown, about 4 more minutes. Add your red wine, and beef broth. Cook for 1 minute, scraping up the browned bits. Stir in your chili sauce, ketchup, dark brown sugar, and bay leaf. Taste sauce and adjust seasoning. Return meat to pan and spoon sauce over. Cover pan. Roast until brisket is fork tender, about 2-3 hours. Remove fromoven, uncover and cool in pan. Refrigerate overnight or 2. Slice meat, return to pot, and reheat at 350 for about 30 minutes.

SWEET AND SOUR BRISKET

Steps:

• Brown brisket on both sides either under the broiler on in a skillet. Put a very large sheet of foil at the bottom of a roasting pan. Put brisker in. Put sliced onions on top. Mix all other ingredients and pour over the top of meat and onions. Seal foil tightly around meat(don't want juice to leak out) and cook at 350 degrees for 2-3 hours, depending on size of brisket. Remove from oven and cool. Carefully remove brisket from pan and slice. Return to pan and continue cooking another hour or 2. This can be frozen and cooked more when defrosted. We like the meat very tender and served at least 1 day after cooking.