Sweet and Sour Brisket
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.
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 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.
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.
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 SyrahOur 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.