Best Sweet Brisket 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

BRISKET IN SWEET-AND-SOUR SAUCE



Brisket in Sweet-and-Sour Sauce image

Brisket is the Zelig of the kitchen. It takes on the character of whoever cooks it. In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm. As tastes became more exotic, cranberry or barbecue sauce, root beer, lemonade and even sake worked their way into recipes. Here, Coca-Cola is the secret ingredient, along with ginger. The result is sublime and the dish only improves if it's cooked a day in advance of serving it. However, you can prepare and serve it the same day, if you'd like, though you may want to use a fat separator to strain the fat from the finished sauce. Several readers commented that the original cooking time and temperature on the recipe (3 hours, including 1 hour uncovered, at 350 degrees) was inaccurate. We've retested and adjusted the recipe, so the brisket now cooks for 5 to 6 hours, covered, at 325 degrees. Please also note that this recipe is not kosher for Passover.

Provided by Joan Nathan

Categories     dinner, main course

Time 6h30m

Yield 12 servings

Number Of Ingredients 14

1 first-cut brisket, 6 to 7 pounds, rinsed and patted thoroughly dry
1 medium onion, peeled and quartered
1 2-inch piece fresh ginger, peeled, cut into chunks
6 large cloves garlic
1 cup ketchup
1/2 cup dry red wine
1/4 cup cider vinegar
1/4 cup soy sauce
1/4 cup honey
1/4 cup Dijon mustard
1 tablespoon coarsely ground pepper, or to taste
1/4 teaspoon ground cloves
1 1/2 cups Coca-Cola or ginger ale
1/2 cup olive oil

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.

Nutrition Facts : @context http, Calories 575, UnsaturatedFat 23 grams, Carbohydrate 18 grams, Fat 43 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 15 grams, Sodium 622 milligrams, Sugar 14 grams, TransFat 0 grams

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

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.

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

SUNNY'S EASY BBQ BRAISED BRISKET WITH SWEET POTATO AND CARROT MASH



Sunny's Easy BBQ Braised Brisket with Sweet Potato and Carrot Mash image

Provided by Sunny Anderson

Categories     main-dish

Time 5h40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 beef brisket (approximately 3 pounds)
1/4 cup BBQ rub
2 tablespoons vegetable oil, plus more for drizzling
2 cups pearl onions (frozen or fresh)
2 cups baby carrots
Two 1.5-pound bags steamable sweet potatoes, peeled and halved lengthwise
4 cloves garlic
2 cups BBQ sauce, store-bought or homemade
2 cups beef stock
1/4 cup finely chopped fresh parsley

Steps:

  • Coat the brisket on all sides with the rub and actually rub it in. Pull out a length of plastic wrap for the brisket and drizzle some oil where you plan to place the brisket. Place the brisket on top and drizzle the top with oil. Wrap tightly and rest at room temperature for 2 hours. If you are making this ahead of time, you can refrigerate, then rest on the counter for 2 hours before braising.
  • Add 2 tablespoons of oil to a large Dutch oven over medium-high heat. When the oil begins to swirl, add the brisket and sear on all sides until browned, 3 to 4 minutes per side. Remove to a plate.
  • Add the onions, carrots and potatoes to the pot and cook for a few minutes to coat them in the fat and get a bit of color. Make the contents of the pot as level as possible, toss in the garlic, then place the seared brisket on top of the vegetables.
  • Stir together the BBQ sauce and stock in a medium bowl. Add to the pot around the brisket, being careful to only fill halfway up the brisket, leaving a bit of the seared meat above the liquid line (you may not use all the liquid). Raise to a boil and lower to a low simmer. Cook, covered, for 2 to 3 hours without peeking, until the brisket is tender!
  • Remove the brisket from the pot to a plate and cover gently with aluminum foil. Remove the vegetables from the pot with a slotted spoon and place in a food processor. Blitz until smooth, adding liquid from the pot if needed for texture. Use the remaining liquid as a sauce for the brisket, if desired. Transfer the mash to a bowl and fold in the parsley. Serve with the sliced brisket and additional sauce.

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

Here's one dish that never gets old in our house. Tender and juicy, with a great sweet and sour twist. We'd eat it every night if we could! -Jolie Albertazzie, Moreno Valley, California

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 9

1 can (28 ounces) crushed tomatoes
1 medium onion, halved and thinly sliced
1/2 cup raisins
1/4 cup packed brown sugar
2 tablespoons lemon juice
3 garlic cloves, minced
1 fresh beef brisket (3 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 248 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 272mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

SWEET AND SAVORY BRISKET



Sweet and Savory Brisket image

I like this recipe not only because it makes such tender and flavorful beef, but because it takes advantage of a slow cooker. It's wonderful to come home from work and have this mouthwatering dish waiting for you. The beef doubles as a warm sandwich filling, too.-Chris Snyder, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 10 servings.

Number Of Ingredients 5

1 beef brisket (3 to 3-1/2 pounds), cut in half
1 cup ketchup
1/4 cup grape jelly
1 envelope onion soup mix
1/2 teaspoon pepper

Steps:

  • Place half of the brisket in a 5-qt. slow cooker. In a small bowl, combine the ketchup, jelly, soup mix and pepper; spread half over meat. Top with the remaining meat and ketchup mixture. , Cover and cook on low for 8-10 hours or until meat is tender. Slice brisket; serve with cooking juice.

Nutrition Facts : Calories 223 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 596mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

SWEET AND SOUR DUCK SAUCE BRISKET



Sweet and Sour Duck Sauce Brisket image

This recipe calls for Saucy Susan brand sauce but any Chinese duck sauce should suffice. From Cooking More Creatively.

Provided by Oolala

Categories     Roast Beef

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 6

4 -5 lbs beef brisket
1 cup water
1 (1 1/4 ounce) onion soup mix
4 tablespoons garlic powder
2 tablespoons paprika
1 cup Chinese duck sauce, Saucy Susan brand is nice

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.

Nutrition Facts : Calories 1080.3, Fat 81.4, SaturatedFat 32.5, Cholesterol 221.1, Sodium 948.1, Carbohydrate 30.7, Fiber 2.2, Sugar 2.8, Protein 53.4

EASY CRANBERRY SWEET AND SOUR BRISKET



Easy Cranberry Sweet and Sour Brisket image

This has to be the easiest recipe for brisket and it is so good, you can also make this same recipe using a pot roast! If you can make this a day ahead the sauce flavor intensifies the following day, just rewarm over low heat. If you are making a larger brisket then double the ingredients but still only use 2 onions and 1-2 tablespoons fresh garlic. This brisket is melt in your mouth tender!

Provided by Kittencalrecipezazz

Categories     Roast Beef

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 8

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

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



Sweet and Sour Braised Brisket image

Provided by Dave Lieberman

Categories     main-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 11

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

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



Sweet and Sour Braised Brisket With Cranberries image

Provided by David Firestone and Susan Brenna

Categories     dinner, main course

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 15

2 tablespoons finely chopped garlic
7 tablespoons light brown sugar
1 tablespoon finely chopped rosemary
1 tablespoon black pepper
1 tablespoon kosher salt, more as needed
1 teaspoon crushed red chile flakes
1 teaspoon Aleppo pepper or hot paprika
5 pounds brisket, preferably second cut, trimmed
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 (12-ounce) bag fresh cranberries
1/2 cup fruity white wine
1/3 cup apple cider
2 teaspoons pomegranate molasses, optional
Chopped parsley, for garnish

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.

Nutrition Facts : @context http, Calories 714, UnsaturatedFat 26 grams, Carbohydrate 14 grams, Fat 53 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 21 grams, Sodium 701 milligrams, Sugar 9 grams

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.

SWEET AND SAVORY BRISKET



Sweet and Savory Brisket image

The mixture sounds weird but it is actually very good. You can add potatoes and carrots if you want during the last couple of hours. This is a good recipe if you aren't going to be home all day to watch it.

Provided by mazzypants

Categories     Main Dish Recipes     Roast Recipes

Time 8h10m

Yield 6

Number Of Ingredients 5

1 (3 pound) beef brisket, visible fat trimmed
1 cup ketchup
¼ cup grape jelly
1 envelope dry onion soup mix
½ teaspoon ground black pepper

Steps:

  • Cut brisket in half across the grain and place a half into a slow cooker. Spread with half the ketchup and grape jelly; sprinkle with half the dry onion soup mix. Place remaining piece of brisket on top of the first piece and repeat spreading with remaining ketchup, grape jelly, and onion soup mix. Sprinkle black pepper into cooker.
  • Cover the cooker and cook on Low until meat is very tender, 8 to 10 hours.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 22.3 g, Cholesterol 91.1 mg, Fat 19.3 g, Fiber 0.4 g, Protein 27.3 g, SaturatedFat 7.4 g, Sodium 921.7 mg, Sugar 17.8 g

BRISKET IN SWEET-AND-SOUR SAUCE



Brisket in Sweet-And-Sour Sauce image

My friend Deb sent this to me from the NY Times, 2002. Adapted from ''Levana's Table,'' by Levana Kirschenbaum (Stewart Tabori & Chang, 2002) . 3 hours plus overnight refrigeration.

Provided by Oolala

Categories     Roast Beef

Time 13m

Yield 12 serving(s)

Number Of Ingredients 14

1 medium onion, peeled and quartered
2 inches fresh ginger, peeled
6 large garlic cloves
1/4 cup Dijon mustard
1/2 cup dry red wine
1 1/2 cups Coca-Cola or 1 1/2 cups ginger ale
1 cup ketchup
1/4 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 cup olive oil
1/4 teaspoon ground cloves
1 tablespoon fresh coarse ground black pepper, to taste
1 (6 -7 lb) first-cut beef brisket, rinsed and patted thoroughly dry

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.

Nutrition Facts : Calories 863.8, Fat 69.5, SaturatedFat 25.5, Cholesterol 165.6, Sodium 764.7, Carbohydrate 16.7, Fiber 0.6, Sugar 13.8, Protein 39.9

SLOW-COOKER SWEET AND SAVORY BRISKET OF BEEF



Slow-Cooker Sweet and Savory Brisket of Beef image

Dried fruit adds a hint of sweetness to a hearty beef brisket prepared in the slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h15m

Yield 8

Number Of Ingredients 6

3 1/2- to 4-pound fresh beef brisket (not corned beef), trimmed of fat
1 package (7 ounces) mixed dried fruit
1 carton (32 ounces) Progresso™ beef flavored broth
1/2 teaspoon salt
1/2 teaspoon pepper
5 to 6 tablespoons Gold Medal™ Wondra® quick-mixing flour

Steps:

  • Place all ingredients except flour in 3 1/2- to 4-quart slow cooker, cutting beef to fit if necessary.
  • Cover and cook on Low heat setting 9 to 10 hours.
  • Remove beef to warm platter; cover with aluminum foil. Increase heat setting to High. Beat flour into hot cooking liquid, using wire whisk. Cover and cook 5 to 10 minutes, stirring occasionally, until mixture is thickened. Cut beef into 8 portions; serve with sauce.

Nutrition Facts : Calories 385, Carbohydrate 20 g, Cholesterol 115 mg, Fiber 2 g, Protein 45 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg

SWEET-AND-SOUR BRISKET WITH SHALLOTS AND NEW POTATOES



Sweet-and-Sour Brisket with Shallots and New Potatoes image

Categories     Beef     Fruit     Potato     Roast     Passover     Purim     Spring     Kosher     Shallot     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

1 1/2 cups orange juice
5 large soft dates (such as Medjool), pitted
4 large garlic cloves, peeled
1/2 teaspoon ground cloves
5 tablespoons olive oil, divided
2 pounds onions, thinly sliced
16 large shallots, peeled
2 1/2 cups low-salt chicken broth
1 4 3/4- to 5-pound flat-cut (also called first-cut) brisket, trimmed of all but 1/4 inch of fat
1 1/2 cups canned tomato puree
16 1- to 1 1/2-inch-diameter red-skinned new potatoes, scrubbed

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.

SWEET & SASSY CORNED BEEF BRISKET



Sweet & Sassy Corned Beef Brisket image

This corned beef is sweet and sassy... just like us! We loved this delectable sauce. It's creamy with a sweet and sour taste (reminds us of a honey mustard sauce). The corned beef almost tastes like roast beef when drizzled with the sauce. Any leftovers will make a delicious sandwich.

Provided by Jennifer Jones

Categories     Other Main Dishes

Time 15m

Number Of Ingredients 9

1 pkg corned beef brisket, uncooked
1/2 c yellow prepared mustard
1/2 c deli-style mustard
1/3 c mayonaisse
1/2 c honey
1/2 c brown sugar, packed
1/4 c butter
1/4 c apple cider vinegar
2 Tbsp pickling spice

Steps:

  • 1. Preheat oven to 375 degrees. Rinse brisket in cold water. If you have a roasting pan with a rack, fill the bottom with water, and place the brisket on the rack above the water. If you don't have a roasting rack/pan, you can make one. Pour water at least half-way up in a baking dish. Place a cake cooling rack on top of the baking dish with the brisket on this rack. If you don't have a cooling rack, place the brisket on the top rack of the oven set in the middle with the lower rack just below it with the water-filled baking dish. The water acts as a steam bake for the brisket ensuring optimal juiciness. I like to place the brisket fat side up for the first half of cooking to allow for the fat to render down into the meat some.
  • 2. Place the brisket in the oven to cook. Your complete cooking time will depend on the weight of your brisket, so cooking times are approximate (about 1 hour per pound).
  • 3. Mix the remaining ingredients in a medium saucepan and heat on low on the stove. Keep it on the stove throughout the time the brisket cooks. I know it seems like a lot of sauce, but it will get used.
  • 4. Every 20 to 30 minutes of cooking, spoon some of the sauce over the brisket.
  • 5. Half-way through your cook time, flip the brisket over.
  • 6. Spoon sauce over the top allowing it to run down the sides.
  • 7. Place the brisket back into the oven.
  • 8. Place sauce back on the stovetop on a low setting. The sauce will thicken as it cooks.
  • 9. Once your meat is cook through, allow it to rest for about 15 minutes before cutting as this will allow the juices to set.
  • 10. Slice thin for best tenderness. Pour the remaining sauce over the meat and serve.

SUNNYS'S EASY BBQ BRAISED BRISKET SWEET POTATO CARROT MASH



Sunnys's Easy BBQ Braised Brisket sweet potato carrot mash image

Categories     Beef     Dinner     Braise

Number Of Ingredients 9

3 pounds Beef Brisket
1/4 cup BBQ Rub
2 tablespoons Olive Oil
2 cups Pearl or Chopped Onion
2 cups baby Carrots
2 pounds Sweet Potato peeled, halved lenghwise
4 cloves Garlic
2 cups BBQ Sauce
2 cups Beef Stock

Steps:

  • Coat brisket with rub. rest at room temp for 2 hours if desired.
  • Brown brisket in olive oil in large dutch oven. remove.
  • add onions, carrots, potatoes to pot and cook and stir to coat with oil for a few minutes. toss in garlic. Place seared brisket on top.
  • Stir together BBQ sauce and beef stock in medium bowl. Add to pot. not too high for good braising. rasie to boil, then cover and simmer, or in a 300 degree oven for 2.5-3 hours.
  • Remove brisket and cover with foil. remove veggies into cuisinart. Blitz until smooth with a little liquid if needed. Use remaining liquid as sauce for meat.

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