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Morning Sun
  • Jewish Style Sweet and Sour Brisket

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  • 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.
    INGREDIENTS
    4 pounds beef brisket
    1 cup water
    1 cup ketchup
    1/2 cup white vinegar
    2 onions, sliced
    1 clove garlic, minced
    3/4 cup brown sugar
    1 tablespoon salt
    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.
    — www.allrecipes.com
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