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 kgs 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

Sweet and Sour Braised Brisket is a Jewish recipe that serves 10. One serving contains 621 calories, 58g of protein, and 35g of fat. This recipe covers 36% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. It works well as a pretty expensive main course. It can be enjoyed any time, but it is especially good for Hanukkah. Head to the store and pick up onions, brisket, brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. Users who liked this recipe also liked Sweet and Savory Braised Brisket, Braised Brisket with Sweet Potatoes, and Sweet and Sour Brisket.

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

Vinegar

Stock

Sugar

Meat

Equipment you will use

Aluminum Foil

Mixing Bowl

Oven

Frying Pan

Whisk

Equipment

Ingredients

Servings:

2Tbsps

red wine vinegar or apple cider vinegar 3kgs

brisket, upper serving 227grams

carrots, peeled and cut into 2-inch pieces 3stalks

Few celery, cut into big chunks 237milliliters

chicken stock 1Clove

from 1 head garlic, peeled and lightly smashed 79milliliters

light brown sugar 3mediums

onions, peeled and cut into eights 10servings

Salt 737grams

box strained tomatoes (recommended: Pomi)10servings

Vegetable oil

Recommended wine: Shiraz, Tempranillo, Zinfandel

Brisket can be paired with Shiraz, Tempranillo, and Zinfandel. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. One wine you could try is Happy Face Syrah Wine. It has 5 out of 5 stars and a bottle costs about 13 dollars.

Happy Face Syrah Wine

The big hitter of the Rhone world, On the nose an old world earthy-herbaceous aroma. Bright Boysenberry, blackberry fruit up front followed by a wonderful plum, apricot finish! Pepper, clove and a hint of rosemary are contributing factors in this wines complexity complemented with its medium body and beautiful deep color. Pairs great with a wide array of BBQ! Tri-tip, red meats and my favorite a blue cheese burger.