Sweet and Sour Braised Brisket
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.
Servings: 6 servings
Calories: 572kcal
Cost: $40
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
- 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.
Nutrition
Calories: 572kcal | Carbohydrates: 18g | Protein: 58g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 164mg | Sodium: 1509mg | Potassium: 1356mg | Fiber: 2g | Sugar: 13g | Vitamin A: 515IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 6mg