SWEET-AND-SOUR BRISKET
When Sarah Carey, our editorial director of food and entertaining, was a kid, holiday visits to her grandparents' house often included her grandma's sweet-and-sour version of classic beef brisket. She recreated it from memory, one bite at a time, using three key ingredients: Chili sauce, brown sugar, and vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 4h20m
Number Of Ingredients 11
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.
SWEET AND SOUR BRAISED BRISKET
Provided by Dave Lieberman
Categories main-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees F.
- Rub brisket generously with salt and vegetable oil.
- Heat a large saute pan over medium-high heat. 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. Transfer the brisket to a shallow baking dish. 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.
- 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.
SWEET AND SOUR BRISKET
Provided by Ellie Krieger
Categories main-dish
Time 3h50m
Yield 10 servings
Number Of Ingredients 13
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
JEWISH STYLE SWEET AND SOUR BRISKET
This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.
Provided by Louise
Categories Main Dish Recipes Roast Recipes
Time 11h
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 24.4 g, Cholesterol 74.5 mg, Fat 25.1 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 9.8 g, Sodium 1019.6 mg, Sugar 22.4 g
BRISKET IN SWEET-AND-SOUR SAUCE
Brisket is the Zelig of the kitchen. It takes on the character of whoever cooks it. In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm. As tastes became more exotic, cranberry or barbecue sauce, root beer, lemonade and even sake worked their way into recipes. Here, Coca-Cola is the secret ingredient, along with ginger. The result is sublime and the dish only improves if it's cooked a day in advance of serving it. However, you can prepare and serve it the same day, if you'd like, though you may want to use a fat separator to strain the fat from the finished sauce. Several readers commented that the original cooking time and temperature on the recipe (3 hours, including 1 hour uncovered, at 350 degrees) was inaccurate. We've retested and adjusted the recipe, so the brisket now cooks for 5 to 6 hours, covered, at 325 degrees. Please also note that this recipe is not kosher for Passover.
Provided by Joan Nathan
Categories dinner, main course
Time 6h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Let meat stand at room temperature for 30 minutes before cooking. Heat oven to 325 degrees.
- Place everything but the soda, olive oil and brisket into a food processor, and process with steel blade until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.
- 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 3 hours. Turn brisket over, cover pan, and bake 2 to 3 hours more 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 slice with a sharp knife against grain, to desired thickness. Set meat aside. 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.
Nutrition Facts : @context http, Calories 575, UnsaturatedFat 23 grams, Carbohydrate 18 grams, Fat 43 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 15 grams, Sodium 622 milligrams, Sugar 14 grams, TransFat 0 grams
SWEET AND SOUR BRISKET
This is heaven in a pot and couldn't be easier to make! The sweet and sour flavors come together nicely with melt-in-your-mouth brisket. Serve with mashed potatoes, potato pancakes or roasted potatoes and bread on the side to soak up the scrumptious sauce. If you like intense flavors, you will not be disappointed.
Provided by RebeccaMazz
Categories Main Dish Recipes Roast Recipes
Time 2h35m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 579.9 calories, Carbohydrate 35.4 g, Cholesterol 92.1 mg, Fat 35.7 g, Fiber 1.5 g, Protein 25.1 g, SaturatedFat 12.9 g, Sodium 743.2 mg, Sugar 25.1 g
ZIPPY BARBECUED BEEF BRISKET
This is an authentic Texas dish from a good friend. The tangy sauce not only helps tenderize the meat but also provides fantastic flavor.-Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- For barbecue sauce, in a large saucepan, combine the first 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Remove from the heat. Strain sauce, discarding bay leaves and vegetable pulp; set aside., For marinade, in a large resealable plastic bag, combine the Liquid Smoke if desired, teriyaki sauce, celery seed, pepper, salts and 1 cup reserved barbecue sauce. Add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining barbecue sauce., Drain and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a greased 15x10x1-in. baking pan. Bake at 325° for 3-4 hours or until meat is tender., Remove brisket to a serving platter; let stand for 15 minutes. Reheat reserved sauce. Thinly slice meat across the grain. Serve with sauce.
Nutrition Facts : Calories 341 calories, Fat 14g fat (6g saturated fat), Cholesterol 99mg cholesterol, Sodium 1144mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 42g protein.
BRISKET IN SWEET-AND-SOUR SAUCE
My friend Deb sent this to me from the NY Times, 2002. Adapted from ''Levana's Table,'' by Levana Kirschenbaum (Stewart Tabori & Chang, 2002) . 3 hours plus overnight refrigeration.
Provided by Oolala
Categories Roast Beef
Time 13m
Yield 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 863.8, Fat 69.5, SaturatedFat 25.5, Cholesterol 165.6, Sodium 764.7, Carbohydrate 16.7, Fiber 0.6, Sugar 13.8, Protein 39.9
ZIPPY SWEET-AND-SOUR MEAT LOAF
Put this zippy twist on your meatloaf dinner. It is a sweet and sour taste which will delight your family. They will be requesting all the time.-Deb Thompson, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the egg, 2 tablespoons ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. Crumble beef over mixture and mix well. Shape into an oval loaf., Place in a shallow 1-qt. microwave-safe dish. Cover and microwave on high for 7-8 minutes; let rest 5 minutes. Microwave 1-3 minutes longer until no pink remains and a thermometer reads 160°; drain. , Meanwhile in a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. Cover and microwave on high for 2-3 minutes longer or until heated through. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 353 calories, Fat 11g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 944mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 25g protein.
SWEET-AND-SOUR BRISKET
Provided by Jan Okun
Categories Beer Beef Braise Cranberry Brisket Fall Bon Appétit California
Yield Serves 6 to 8
Number Of Ingredients 6
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.)
ZIPPY SWEET & SOUR BEEF BRISKET
The first time I made this, my kids walked in from school, ooohhing and ahhhing at the delicious aroma. They were begging for "schnibbles"! Adapted from "The Dinner Doctor" cookbook, it has a great zippy flavor that the entire family will love!
Provided by twinsplusonemom
Categories Roast Beef
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pat brisket dry with paper towels.
- Place flour in a shallow bowl and dredge meat.
- Shake off excess.
- Place meat in a 4-1/2 to 6-quart slow cooker.
- Combine onion soup mix, garlic, tomato soup and pepper in a small bowl with 1/2 cup of water and stir to combine.
- Pour over brisket.
- Cover the cooker and cook on high for 4-6 hours until quite tender.
- Remove meat to cutting board and let rest while completing gravy.
- Strain liquid from cooker, spooning off as much fat as possible.
- Add this liquid along with brown sugar and vinegar to a 2-quart saucepan and heat over medium heat, stirring until brown sugar melts.
- Cut meat against the grain and place in a 9 x 13" casserole dish.
- Pour finished gravy over meat.
- Cover casserole and heat in 325 degree oven for a minimum of 30 minutes.
- You can certainly lower the heat and leave in the oven longer.
- Sit back and enjoy the applause!
Nutrition Facts : Calories 1098, Fat 81.5, SaturatedFat 32.6, Cholesterol 221.3, Sodium 1740, Carbohydrate 34.2, Fiber 2.2, Sugar 19.5, Protein 54.4
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