Sweet and Sour Braised Brisket

Name: Sweet and Sour Braised Brisket
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Jewish
Ingredients: 2 Tbsps red wine vinegar or apple cider vinegar; 3 kilograms brisket, upper serving; 227 grams carrots, peeled and cut into 2-inch pieces; 3 stalks Few celery, cut into big chunks; 237 milliliters chicken stock; 1 Clove from 1 head garlic, peeled and lightly smashed; 79 milliliters light brown sugar; 3 mediums onions, peeled and cut into eights; 10 servings Salt; 737 grams box strained tomatoes (recommended: Pomi); 10 servings Vegetable oil

The recipe Sweet and Sour Braised Brisket could satisfy your Jewish craving in approximately 30 minutes. One portion of this dish contains approximately 58g of protein, 35g of fat, and a total of 618 calories. This recipe serves 10. Hanukkah will be even more special with this recipe. It works well as a pretty expensive main course. A mixture of onions, cloves from 1 head garlic, brown sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Watch how to make this recipe.

Preheat oven to 200 degrees F.

Equipment you will use

Oven

Rub brisket generously with salt and vegetable oil.

Ingredients you will need

Vegetable Oil

Salt

Dry Seasoning Rub

Heat a large saute pan over medium-high heat.

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Frying Pan

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.

Ingredients you will need

Cooking Oil

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Frying Pan

Transfer the brisket to a shallow baking dish.

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Baking Pan

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.

Ingredients you will need

Vegetable

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Frying Pan

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.

Ingredients you will need

Tomato