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Home » Recipes » Dinner Recipes

Braised Sweet and Sour Brisket

Published: Dec 17, 2022 by Samantha Ferraro · This post may contain affiliate links · 6 Comments

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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.

Braised sweet and sour brisket in a tomato and red wine based sauce.

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, if I do say so myself.

For the perfect pairing try my Celery Root Latkes or go classic with Mom's Crispy Potato Latkes. For a sweet finish to this classic Brisket try my Italian Rainbow Cookie Hamantaschen.

Sweet and Sour Brisket

This sweet and sour brisket takes strong inspiration from my mom's sweet and sour sauce and the results are melt in your mouth delicious!

The braised brisket is cooked low and slow and makes for a fantastic main course to any holiday celebrations. I would suggest serving sweet and sour brisket alongside crispy potato latkes for Hanukkah with a nice fresh shredded kale salad on the side or with lemony matzo ball soup as a first course.

If you're looking for a more savory brisket, check out my slow cooker red wine brisket.

Let's Talk Brisket

Brisket is a good hunk of beef that usually ranges anywhere from 3 pounds up to 6 or even 8 pounds. There are different cuts of brisket where you can buy a whole brisket or different cuts of the brisket. For more info on cuts and butchery, check out WA State Beef Commission.

  • Flat Cut: Also called the first cut, the flat cut is what is used in this Jewish style brisket. The flat cut has a layer of fat on one side and not a lot of inter-muscular fat, which means it needs a good long low and slow braise in a sauce to keep the meat tender.
  • Point Cut: The other part of the brisket, called the point or the "second cut", has more inter-muscular fat, which over all is more flavor, but may not slice as nicely as the flat cut.
Cooked braised brisket in a large dutch oven served in a sweet and sour tomato sauce.

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: Kosher salt and freshly ground pepper is all you need to season the uncooked brisket. This is a goo hunk of meat so don't be shy with the salt.
  • Oil: Olive oil, avocado oil or grapeseed oils are the ones I use to drizzle the dutch oven with.
  • Onion: A yellow or white onion, sliced thinly is sauteed and gives the sauce a lovely sweet and savory flavor.
  • 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.
  • Worstechire 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

Sear the Brisket

  1. Dry the brisket very well with paper towels and season liberally with salt and pepper on all sides.
  2. Bring a wide dutch oven over medium-high heat and drizzle with olive oil.
  3. Once the oil is hot, sear the brisket on all sides until a deep crust forms on the meat. This is creating fond and the initial layer of flavor. Once seared, remove the brisket and set aside.
Dry the brisket well with paper towels and season with salt and pepper on all sides.
Drizzle a wide dutch oven with oil and sear the brisket.
Sear the brisket in the dutch oven on all sides until a deep crust forms.
Sear the brisket on all sides, including the ends so a deep crust forms.
Remove seared brisket to a cutting board while you saute the aromatics.

Make the Sauce and Braise the Brisket

  1. To the dutch oven, drizzle more oil if needed and add sliced onions. Saute the onions until just softened, about 2-3 minutes,
  2. Stir the paprika and tomato paste in and saute for another 30 seconds. Pour the red wine and use a sturdy spatula to scrape up any meaty bits from the bottom of the dutch oven. Reduce wine and continue cooking for another 2-3 minutes until thickened. Place the brisket back into the dutch oven, fat side up.
  3. In another bowl, add the tomato sauce, beef stock, a few dashes of Worcestershire sauce, brown sugar and lemon juice and mix until combined. Pour the mixture over and around the brisket.
  4. Bring the sauce up to a boil, cover, then place in 300 degree Fahrenheit oven for 3-3 ½ hours until the brisket is fork tender and sauce has thickened.
  5. Once done, remove the cooked brisket from the dutch oven and place on a cutting board. Let the brisket rest for at least 10 minutes, then slice the brisket, across the grain.
  6. Place the sliced brisket back in the sauce and use a spoon to baste the sauce onto the brisket.
  7. Garnish with fresh chopped herbs, if desired and serve.
  8. 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.
Saute sliced onions in the same dutch oven for a few minutes to soften.
Add tomato paste to onions and saute so the tomato paste breaks up.
Reduce the red wine until thickened.
Add the seared brisket back into the dutch oven with the reduced wine sauce.
After the brisket is cooked, it will shrink a bit and sauce will reduce.

Brisket Making Tips

  • Take the brisket out of the refrigerator at least 30 minutes before cooking, so get the chill off and so the meat can come to room temperature.
  • Make sure to dry the brisket very well with paper towels so it gets a good sear.
  • Take the time to sear the brisket on all sides to create and initial layer of flavor.
  • Don't remove any of the fat from the brisket. The first cut needs the fat to keep it tender. After the brisket is cooked, you can skim away fat from the sauce if needed.
  • Don't overcook the brisket. Just cook until you can easily pierce the brisket with a fork and it releases easily, then slice the brisket.
Can I make braised brisket ahead of time?

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 stove top.

More Jewish Recipes to Try

  • Crispy Potato Latkes
  • Cherry Pistachio Rugelach
  • Sweet and Sour Cabbage Rolls
  • Garlic Rosemary Challah
  • Chicken Liver Paté
Braised beef brisket in a rich sweet and sour tomato sauce.

Sweet and Sour Braised Brisket

Samantha Ferraro

LittleFerraroKitchen.com

This tender brisket is everything you want in a Jewish style brisket. The sweet and sour brisket is braised in a tangy and rich tomato sauce that glazes over the meat beautifully.
4.88 from 8 votes
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Prep Time 30 minutes mins
Cook Time 3 hours hrs 30 minutes mins
Resting Time 10 minutes mins
Total Time 4 hours hrs 10 minutes mins
Course Dinner, Main, Main Course
Cuisine Jewish
Servings 6 servings
Calories 572 kcal

Equipment

  • Dutch Oven Braiser

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
 

  • Dry the brisket very well with paper towels and season liberally with salt and pepper on all sides.
  • Bring a wide dutch oven over medium-high heat and drizzle with olive oil.
  • Once the oil is hot, sear the brisket on all sides until a deep crust forms on the meat. This is creating fond and the initial layer of flavor. Once seared, remove the brisket and set aside.
  • To the dutch oven, drizzle more oil if needed and add sliced onions. Saute the onions until just softened, about 2-3 minutes,
  • Stir the paprika and tomato paste in and saute for another 30 seconds. Pour the red wine and use a sturdy spatula to scrape up any meaty bits from the bottom of the dutch oven. Reduce wine and continue cooking for another 2-3 minutes until thickened.
  • Place the brisket back into the dutch oven, fat side up.
  • In another bowl, add the tomato sauce, beef stock, worstechire sauce, brown sugar and lemon juice and mix until combined. Pour the mixture over and around the brisket.
  • Bring the sauce up to a boil, cover, then place in 300 degree Fahrenheit oven for 3-3 ½ hours until the brisket is fork tender and sauce has thickened.
  • Once done, remove the cooked brisket from the dutch oven and place on a cutting board. Let the brisket rest for at least 10 minutes, then slice the brisket, across the grain.
  • Place the sliced brisket back in the sauce and use a spoon to baste the sauce onto the brisket.
  • Garnish with fresh chopped herbs and serve.

Video

Notes

  • Take the brisket out of the refrigerator at least 30 minutes before cooking, so get the chill off and so the meat can come to room temperature.
  • Make sure to dry the brisket very well with paper towels so it gets a good sear.
  • Take the time to sear the brisket on all sides to create and initial layer of flavor.
  • Don't remove any of the fat from the brisket. The first cut needs the fat to keep it tender. After the brisket is cooked, you can skim away fat from the sauce if needed.
  • Don't overcook the brisket. Just cook until you can easily pierce the brisket with a fork and it releases easily, then slice the brisket.
  • For more wonderful beef recipes, try my Grilled Tomahawk Steak with Chimichurri Butter or Cast Iron Steak with Mushrooms.

Nutrition

Calories: 572kcalCarbohydrates: 18gProtein: 58gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 164mgSodium: 1509mgPotassium: 1356mgFiber: 2gSugar: 13gVitamin A: 515IUVitamin C: 9mgCalcium: 48mgIron: 6mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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Reader Interactions

Comments

  1. Lisa says

    February 02, 2025 at 8:46 am

    5 stars
    If I use sour salt instead of lemon juice, how much should I use?

    Reply
    • Samantha Ferraro says

      February 02, 2025 at 9:25 am

      5 stars
      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.

      Reply
  2. Linda says

    March 05, 2024 at 10:16 pm

    My first ever brisket. It was so delicious. Rave reviews.

    Reply
    • Samantha Ferraro says

      March 06, 2024 at 9:00 am

      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.

      Reply
  3. Sabrina says

    December 24, 2022 at 10:18 am

    5 stars
    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!

    Reply
    • Samantha Ferraro says

      December 26, 2022 at 10:12 am

      Sabrina, Thank you so much. Have a Fantastic holiday and a Great New Year. Samantha.

      Reply
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