Sweet and Sour Brisket

Name: Sweet and Sour Brisket
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 10
Cuisine: Jewish
Ingredients: 1 allspice berry; 1 teaspoons freshly ground black pepper; 5 black peppercorns; 3 Tbsps firmly packed dark brown sugar; 425 grams tomato sauce, preferably no salt added; 2 Tbsps canola oil; 79 milliliters cider vinegar; 1 kgs beef brisket, first-cut or flat-half cut, trimmed of any excess fat; 1 Tbsp cloves garlic, chopped (about; 59 milliliters low-sodium chicken broth or water; 1 medium onion, cut in 1/2, then thinly sliced into 1/2 moons; 79 milliliters raisins; 1 teaspoon salt

Sweet and Sour Brisket might be just the main course you are searching for. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 283 calories, 29g of protein, and 13g of fat each. Hanukkah will be even more special with this recipe. It is a rather cheap recipe for fans of Jewish food. Head to the store and pick up garlic, pepper, raisins, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes. Users who liked this recipe also liked Sweet and Sour Brisket, Sweet-and-sour Brisket, and Sweet and Sour Brisket.

Instructions

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

Pat the brisket dry and sprinkle with the salt and pepper.

Ingredients you will need

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Pot

Add the garlic and cook, stirring, for 1 minute.

Ingredients you will need

Garlic

Add the tomato sauce, broth, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns, and allspice and stir to combine well. Bring mixture to a boil, return 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.

Ingredients you will need

Tomato Sauce

Brown Sugar

Peppercorns

Allspice

Raisins

Vinegar

Tomato

Broth

Equipment you will use

Oven

Pot

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.

Ingredients you will need

Vinegar

Sauce

Meat

Equipment you will use

Cutting Board

Oven

Equipment

Ingredients

Servings:

allspice berry 1teaspoons

freshly ground black pepper 5

black peppercorns 3Tbsps

firmly packed dark brown sugar 425grams

tomato sauce, preferably no salt added 2Tbsps

canola oil 79milliliters

cider vinegar 1kgs

beef brisket, first-cut or flat-half cut, trimmed of any excess fat 1Tbsp

cloves garlic, chopped (about 59milliliters

low-sodium chicken broth or water 1medium

onion, cut in 1/2, then thinly sliced into 1/2 moons 79milliliters

raisins 1teaspoon

salt

Recommended wine: Shiraz, Tempranillo, Zinfandel

Brisket works really well 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 Lagier Meredith Syrah. It has 4.5 out of 5 stars and a bottle costs about 53 dollars.

Lagier Meredith Syrah

Our Syrah has been described as having one foot in the Northern Rhône and one foot in Northern California. The flavor is reminiscent of the Northern Rhône with its spice and white pepper and violet aromas, but it has more extract and body. In many red wines, big color usually means big tannin, but (for reasons we may never understand) our wine is not harshly tannic so it drinks well when it is young.