Sweet and Sour Beef Brisket
 
Prep time
Cook time
Total time
 
This classic dish is a must at our family's table for any Jewish holiday. It tastes even better after spending some time chilling in the refrigerator, so I like to make it a day or two ahead of time. Getting it out of the way in advance also takes some pressure off when you have lot of other prep and cooking to do for the rest of the meal. Bonus!
Author:
Recipe type: Entree
Cuisine: Jewish, Eastern European, Holiday
Yield: 8 servings
Ingredients
  • 2 lbs (3 large) onions
  • 2 cloves garlic
  • 3 lbs carrots, peeled and roll-cut into 1 to 1 ½ inch pieces
  • 1 ½ lbs white potatoes, peeled and cut into 2-inch chunks
  • 270 ml (1 ¼ cups) ketchup
  • 120 ml (½ cup) white vinegar
  • 90 ml (¼ cup + 2 Tbsp) apple cider vinegar
  • 85 ml (⅓ cup) water
  • 160 grams (¾ cup lightly packed) light brown sugar or coconut sugar
  • 4 tsp salt, divided
  • Scant 2 tsp freshly ground pepper
  • 4 lbs first-cut grass fed beef brisket, trimmed of all but a very thin layer of fat
Procedure
  1. Prep the vegetables: Halve and peel the onions, cut into ⅛-inch sauté slices, and transfer to a bowl. Mince or grate the garlic and add to onion.
  2. Peel the carrots and cut into roll- or stew-cut pieces 1 to 1 ½ inches long. Transfer to a large bowl (keep separate from onions and garlic). Peel potatoes, cut into 2-inch chunks, and add to carrots.
  3. Mix the gravy base: In a bowl or large liquid measuring cup, whisk together ketchup, vinegars, water, brown sugar, 3 teaspoons salt, and the pepper. Set aside.
  4. Brown the brisket: Heat a large dutch oven over medium-high flame. Season brisket with remaining teaspoon salt, and cook until browned on all sides, about 10 minutes. Transfer to a bowl or rimmed plate to catch any released juices and set aside.
  5. Start the aromatics: Reduce heat to medium. Add onions and garlic to pot and sauté, stirring occasionally, until onions are softened and golden, 5-6 minutes.
  6. Braise the brisket and vegetables: Pour in the gravy base and stir to combine. Add the brisket and any collected juices, and arrange the carrots and potatoes around the meat.
  7. Bring to a simmer, cover, reduce heat, and simmer until tender, 2 ½ to 3 hours, stirring and turning the meat occasionally. If the gravy looks very watery at the 2-hour mark, simmer uncovered for the next 30 minutes, stirring occasionally to ensure even cooking.
  8. Serve: Remove the brisket to a cutting board and let rest until cool enough to handle. Slice the meat against the grain or shred with two forks. Transfer to a platter and serve with vegetables and gravy.
  9. Store: Divide sliced or shredded brisket and vegetables evenly among storage containers, cover with gravy, and refrigerate for up to 4 days, or freeze for up to 3 months.
  10. Reheat: Preheat oven to 300°F. Remove brisket from refrigerator and let sit at room temperature for at least 30 minutes. Spread meat and vegetables in a baking or casserole dish and cover with gravy. Tent with foil or lid, transfer to oven, and bake until fragrant and warmed through, 30-45 minutes.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/sweet-sour-beef-brisket/