Brisket In Sweet And Sour Sauce Recipes

SWEET-AND-SOUR BRISKET

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.

JEWISH STYLE SWEET AND SOUR BRISKET

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.

BRISKET IN SWEET-AND-SOUR SAUCE

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.

SWEET AND SOUR BRISKET

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.

SWEET AND SOUR BRISKET

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

EASY CRANBERRY SWEET AND SOUR BRISKET

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 BRISKET

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.)

EASY DUTCH OVEN SWEET AND SOUR BRISKET

Steps:

• Bring brisket almost to room temperature.
• Set oven to 350 degrees.
• In a bowl combine beer, cranberry sauce, ketchup and brown sugar; set aside.
• Season brisket with salt and pepper (I used seasoning salt).
• In a large Dutch oven over high heat heat oil and brown the brisket for about 5 minutes each side, then transfer to a plate.
• Add in sliced onion and garlic (if using) and saute until soft (about 7-8 minutes).
• Place the brisket back into the Dutch oven and pour the sauce over; bring to a boil, and cover pot tightly.
• Transfer to oven and cook until brisket is tender (about 3 hours).
• Remove the brisket to a cutting board and let sit for about 35 minutes, or longer even before slicing.
• Spoon any fat from the top of the gravy.
• Thinly slice the brisket across the grain and return to the Dutch oven and into the gravy.
• Rewarm over low heat on top of the stove before serving.
• Delicious!

SWEET N' SOUR BRISKET

Steps:

• Preheat oven to 325 degrees.
• Mix together the onion soup mix, water and the jellied cranberry sauce, mixing and smashing until mixed well.
• Put brisket in a roasting pan.
• Pour cranberry mixture over the brisket.
• Season with pepper.
• Cover and bake for 3 hours or until tender, stirring sauce once.
• Skim fat from sauce and serve with noodles.