Sweet-And-Sour Brisket
- 20m Prep Time
- 3h Cook Time
- 3h Ready In
6 to 8 servings You can serve this immediately, but it is much better if prepared a day ahead, chilled, and reheated, as directed in this recipe. Preheat the oven to 350°F.
Ingredients
- One 3 ½- to 4-pound beef brisket flat portion (or “first cut”), trimmed
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 large onions, sliced
- ½ cup dry red wine
- ½ cup beef stock or broth
- 1 cup mild, tomato-based chili sauce
- ½ cup cider vinegar
- ½ cup packed dark brown sugar
- 1 bay leaf
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- One 3 ½- to 4-pound beef brisket flat portion (or “first cut”), trimmed
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 large onions, sliced
- ½ cup dry red wine
- ½ cup beef stock or broth
- 1 cup mild, tomato-based chili sauce
- ½ cup cider vinegar
- ½ cup packed dark brown sugar
- 1 bay leaf
Let's Cook
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Step 1.
Pat dry: One 3 ½- to 4-pound beef brisket flat portion (or “first cut”), trimmed
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Step 2.
Season with: 1 ½ teaspoons salt; 1 teaspoon black pepper
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Step 3.
Heat in a roasting pan over medium-high heat: 2 tablespoons vegetable oil
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Step 4.
Brown the brisket, about 5 minutes each side, then transfer to a plate. Reduce the heat to medium, add more oil if needed, and add: 2 large onions, sliced
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Step 5.
Cook the onions until golden brown, about 10 minutes. Add: ½ cup dry red wine; ½ cup beef stock or broth
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Step 6.
Cook for 1 minute, scraping up the browned bits. Stir in: 1 cup mild, tomato-based chili sauce; ½ cup cider vinegar; ½ cup packed dark brown sugar; 1 bay leaf
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Step 7.
Taste the sauce and adjust the seasoning. Return the meat to the pan and spoon the sauce over it. Cover the pan tightly with foil, transfer to the oven, and cook until the brisket is fork-tender, 2 to 3 hours. Remove the pan from the oven, uncover, and let cool in the pan, then refrigerate overnight. Remove the bay leaf, slice the meat, and return it to the sauce. Reheat in a 350°F oven for 25 to 30 minutes.