Best Sweet And Sour Brisket Sauerkraut Is The Secret Recipes

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JEWISH STYLE SWEET AND SOUR BRISKET



Jewish Style Sweet and Sour Brisket image

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

4 pounds beef brisket
1 cup water
1 cup ketchup
½ cup white vinegar
2 onions, sliced
1 clove garlic, minced
¾ cup brown sugar
1 tablespoon salt

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

SWEET AND SOUR BRISKET (SAUERKRAUT IS THE SECRET)



Sweet and Sour Brisket (Sauerkraut is the Secret) image

My friend, Amy, made this for dinner and I absconded with the recipe! It was great. Tangy and a bit different. The tomatoes made it look nice too! This recipe is from a cookbook called Kosher By Design.

Provided by Oolala

Categories     Roast Beef

Time 3h5m

Yield 8-10 serving(s)

Number Of Ingredients 4

1 (32 ounce) jar sauerkraut, partly drained
5 lbs beef brisket
1 (28 ounce) can whole tomatoes, peeled
1 (16 ounce) box dark brown sugar

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.

BETH'S SWEET AND SOUR BRISKET



Beth's Sweet and Sour Brisket image

This is my friend's recipe. She got it from her friend Nina who got it from a kosher cookbook she received when she got married.

Provided by Oolala

Categories     Roast Beef

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

6 lbs beef brisket
2 onions, sliced
1 garlic clove, minced
3/4 cup brown sugar
1/2 cup white vinegar
1 cup ketchup
1 cup kosher wine
1 tablespoon salt

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.

Nutrition Facts : Calories 1208.3, Fat 90.4, SaturatedFat 36.4, Cholesterol 248.3, Sodium 1435.1, Carbohydrate 31.4, Fiber 0.5, Sugar 28.1, Protein 58.5

SWEET-AND-SOUR BRISKET



Sweet-and-Sour Brisket image

Provided by Jan Okun

Categories     Beer     Beef     Braise     Cranberry     Brisket     Fall     Bon Appétit     California

Yield Serves 6 to 8

Number Of Ingredients 6

1 12-ounce bottle beer
1 cup packed canned whole-berry cranberry sauce
1/2 cup catsup
2 tablespoons olive oil
1 4- to 5-pound flat-cut beef brisket
1 large onion, sliced

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



Sweet and Sour Brisket image

Provided by Ellie Krieger

Categories     main-dish

Time 3h50m

Yield 10 servings

Number Of Ingredients 13

One 3-pound beef brisket, first-cut or flat-half cut, trimmed of any excess fat
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 medium onion, cut in 1/2, then thinly sliced into 1/2 moons
3 cloves garlic, chopped (about 1 tablespoon)
One 15-ounce can tomato sauce, preferably no salt added
1/4 cup low-sodium chicken broth or water
3 tablespoons firmly packed dark brown sugar
1/3 cup plus 1 tablespoon cider vinegar
1/3 cup raisins
5 black peppercorns
1 allspice berry

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



Sweet and Sour Brisket image

This is heaven in a pot and couldn't be easier to make! The sweet and sour flavors come together nicely with melt-in-your-mouth brisket. Serve with mashed potatoes, potato pancakes or roasted potatoes and bread on the side to soak up the scrumptious sauce. If you like intense flavors, you will not be disappointed.

Provided by RebeccaMazz

Categories     Main Dish Recipes     Roast Recipes

Time 2h35m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
1 (3 pound) beef brisket, top cut or thin cut
4 cloves garlic, minced
¼ teaspoon freshly cracked black pepper, or to taste
2 large onions, thickly sliced
½ cup beef broth
½ cup dry red wine
1 cup bottled chili sauce
½ cup packed brown sugar
½ cup apple cider vinegar
1 bay leaf

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.

Nutrition Facts : Calories 579.9 calories, Carbohydrate 35.4 g, Cholesterol 92.1 mg, Fat 35.7 g, Fiber 1.5 g, Protein 25.1 g, SaturatedFat 12.9 g, Sodium 743.2 mg, Sugar 25.1 g

SWEET-AND-SOUR BRISKET



Sweet-and-Sour Brisket image

When Sarah Carey, our editorial director of food and entertaining, was a kid, holiday visits to her grandparents' house often included her grandma's sweet-and-sour version of classic beef brisket. She recreated it from memory, one bite at a time, using three key ingredients: Chili sauce, brown sugar, and vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 4h20m

Number Of Ingredients 11

3 1/2 to 4 pounds beef brisket, fat cap trimmed to 1/4 inch thick
Kosher salt and freshly ground pepper
1 tablespoon safflower oil
2 onions, thinly sliced (4 cups)
2 cups low-sodium chicken broth
1 cup chili sauce (such as Heinz) or ketchup
1/2 cup packed dark-brown sugar
1/3 cup distilled white vinegar
4 large carrots (about 1 1/2 pounds total), peeled and cut into 2-inch pieces
1 3/4 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
Flat-leaf parsley leaves, for serving (optional)

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.

EASY DUTCH OVEN SWEET AND SOUR BRISKET



Easy Dutch Oven Sweet and Sour Brisket image

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

1 (12 ounce) bottle beer
1 1/4 cups whole berry cranberry sauce
1/2 cup ketchup
3 tablespoons brown sugar
3 -4 tablespoons oil
1 (4 -5 lb) beef brisket
salt and pepper
1 large onion, sliced
1 -2 tablespoon chopped garlic (optional)

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

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