This tender, melt-in-your-mouth braised brisket is everything you want in a well-made brisket. The sweet and sour brisket is braised in a tangy and rich sauce that glazes over the brisket beautifully.
Jump to:
About This Recipe
A well-made braised brisket is often the star of the show at most Jewish holiday dinners. I have fond memories of enjoying slices of sweet and sour brisket during our Passover seders and Hanukkah dinners. Though brisket is good any time of the year.
This sweet and sour brisket is inspired by my mom's sweet and sour sauce and the results are melt-in-your-mouth delicious! This version braises low and slow in a Dutch oven so the tangy sauce thickens perfectly, or make slow cooker red wine brisket for even more hands off-cooking.
For the perfect pairing serve alongside Celery Root Latkes or go classic with Mom's Crispy Potato Latkes, a fresh shredded kale salad on the side or with lemony matzo ball soup as a first course.
Brisket 101 (a.k.a. Let’s Talk Brisket)
Brisket is a substantial cut of beef, usually anywhere from 3 to 8 pounds. You can buy a whole brisket or choose between two main cuts:
- Flat Cut (aka First Cut): This is the cut used for this Jewish-style brisket. It has a fat cap on one side with very little marbling throughout, which means it needs low and slow braise to stay tender.
- Point Cut (aka Second Cut): This cut has more inter-muscular fat, so it’s richer and more flavorful, but it won’t slice quite as neatly as the flat cut.
For more on cuts and butchery, check out WA State Beef Commission.
Ingredients
- Brisket: 3 to 5 pound flat cut brisket. Do not trim any fat as this cut needs the fat to keep the meat tender.
- Salt and Pepper: This is a good hunk of meat so don't be shy with the salt.
- Tomato Paste: A few tablespoons of tomato paste thickens the initial sauce and creates a lovely sweet flavor.
- Paprika: Use either sweet paprika for a more mild flavor or smoked paprika for a smokier flavor. Tip: Add the spices when you saute the tomato paste to wake up the flavors.
- Red Wine: A red blend or Cabernet can handle the robust brisket.
- Tomato Sauce: Either unseasoned tomato sauce, tomato puree or strained tomatoes is perfect for this recipe.
- Worcestershire Sauce: Optional, but a few dashes gives a great savory element to the sauce.
- Beef Stock: I like using a beef stock base that I can add water to, such as Better Than Bouillon.
- Brown Sugar: This is what gives the sweet flavor in the sweet and sour sauce.
- Lemon Juice: My mom swore by using "sour salt", which is citric acid. But lemon juice works just as well and is what gives the sour flavor to the sauce.
How To Make Sweet and Sour Brisket
Season and Sear the First Side: Place the seasoned brisket into a hot Dutch oven and sear the first side until deeply browned.
Sear All Sides: Turn brisket over and sear the other side. Use tongs to hold it upright and sear the ends.
Remove Brisket and Sauté Onions: Transfer the brisket to a plate. In the same Dutch oven, sauté the onions until they soften and begin to caramelize.
Build the Sauce: Add the spices and tomato paste, then pour in the wine. Let the mixture simmer and reduce to concentrate the flavor.
Nestle Brisket Back Into the Pot: Return the seared brisket to the Dutch oven and spoon some of the sauce over the top before braising.
Cook Until Tender: Cook brisket in the oven until tender and the sauce has reduced. The meat should be tender enough to pierce easily with a fork.
Brisket Making Tips
- Bring to room temperature: Let the brisket sit out for at least 30 minutes before cooking to remove the chill.
- Pat it dry: A dry surface helps the brisket get a deep, even sear.
- Sear every side: Don’t rush this step, searing all sides builds essential flavor.
- Leave the fat on: The fat cap helps keep the brisket tender. You can skim excess fat from the sauce after cooking.
- Cook until just tender: The brisket is ready when a fork pierces it easily and releases without resistance.
- Even better the next day: Slice the cooked brisket and store it in the sauce; it reheats beautifully and tastes even richer after resting.
Braised brisket is one of those dishes that taste better as it sits. To make ahead, braise the brisket until tender, then slice and place the sliced brisket back into the sauce. Let the sauce come to room temperature, then chill and when ready, reheat the brisket in the sauce on the stovetop.
Serving Suggestions
Sweet and sour brisket is incredibly versatile and pairs well with just about anything! Serve it with lemon matzo ball soup as a starter or alongside garlic mashed potatoes to soak up all that tangy sauce. A bright green salad or roasted Brussels sprouts also balance the richness beautifully.
If you have any leftovers, and that's a BIG IF, you can make my Brisket Tacos with Pickled Onions or my Brisket Empanadas with Passion Fruit Chimichurri.
More Brisket Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Sweet and Sour Braised Brisket
LittleFerraroKitchen.com
Equipment
Ingredients
- 3 ½-4 pound brisket
- 2 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 3 tablespoons olive oil more if needed
- 1 yellow or white onion sliced thin
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- ¾ cup red wine such as Cabernet
- 15 ounce tomato sauce
- ¼ cup brown sugar
- 2 tablespoons fresh lemon juice
- 2-3 dashes Worcestershire
- 2 cups beef stock
Instructions
- Pre-heat the oven to 300°F.
- Sear the Brisket: Pat the brisket very dry with paper towels and season generously with salt and pepper.
- Heat a wide Dutch oven over medium-high heat and add olive oil. Sear the brisket on all sides until a deep crust forms, then remove and set aside.
- Sauté the Onions: Add a little more oil if needed, then add the sliced onions and sauté until softened, about 2–3 minutes.
- Build the Sauce: Stir in the paprika and tomato paste and sauté for another 30 seconds, breaking down the tomato paste into the oil.
- Pour in the red wine and scrape up any browned bits with a spatula. Let the wine reduce for 2–3 minutes until thickened.
- Braise: Return the brisket to the pot, fat side up and any accumulated juices.
- In a bowl, whisk together the tomato sauce, beef stock, Worcestershire, brown sugar, and lemon juice and pour the mixture over and around the brisket.
- Bring the mixture to a boil, then cover and transfer to a 300°F oven.
- Braise for 3–3½ hours, or until the brisket is fork-tender and the sauce has thickened.
- Slice & Serve: Transfer the brisket to a cutting board and rest for 10 minutes.
- Slice against the grain, then nestle the slices back into the sauce. Spoon sauce over the top and serve.
Video
Notes
- Bring to room temperature: Let the brisket sit out for at least 30 minutes before cooking to remove the chill.
- Pat it dry: A dry surface helps the brisket get a deep, even sear.
- Sear every side: Don’t rush this step — searing all sides builds essential flavor.
- Leave the fat on: The fat cap helps keep the brisket tender. You can skim excess fat from the sauce after cooking.
- Cook until just tender: The brisket is ready when a fork pierces it easily and releases without resistance.
- Even better the next day: Slice the cooked brisket and store it in the sauce; it reheats beautifully and tastes even richer after resting.
- For more wonderful beef recipes, try my Grilled Tomahawk Steak with Chimichurri Butter or Cast Iron Steak with Mushrooms.
Lisa says
If I use sour salt instead of lemon juice, how much should I use?
Samantha Ferraro says
Hello Lisa, We have not used "Sour Salt", but my Mom did, and as my mom was, she did not measure. With that said, start with 1/2 teaspoon and taste then Increase if needed. You can always add more. Please let us know how it turns out. What a great question that reminds me of watching Mom make the Braised Sweet and Sour Brisket. Have a wonderful day, Samantha.
Linda says
My first ever brisket. It was so delicious. Rave reviews.
Samantha Ferraro says
Hi Linda, Thank you. My first Brisket years ago was nothing to rave about so you deserve all the credit. Have a great week, Samantha.
Sabrina says
wonderful brisket recipe, thank you, have already made mine with red wine or similar, but not with a sweet and sour sauce (thank your mom as well!), so much appreciated!
Samantha Ferraro says
Sabrina, Thank you so much. Have a Fantastic holiday and a Great New Year. Samantha.