Rediscovering the Joy of Cooking

October 13, 2009

Sweet-and-Sour Brisket

Filed under: beef, freezer, main dish, make ahead — Emily @ 8:48 am

This brisket is unbelievable. My husband actually said “this is the best meat dish I’ve ever eaten…” and yet, it is very easy to throw together. It is best if you make it a day or two in advance and let it marinate for awhile—it just continues to get better and better. After eating it for a day or two, buy some big, crusty sandwich rolls and enjoy it with a side of jus. Since it’s essentially just slabs of meat, the picture really doesn’t do it justice. But I promise, you will not regret making this dish.

Sweet-and-Sour Brisket

1/2 cup red wine

1 can (14 ounces) low-sodium beef broth

3/4 cup chili sauce, such as Heinz

1/4 cup apple cider vinegar

1/4 cup firmly packed light brown sugar

1/2 teaspoon dried thyme

1 bay leaf

1 brisket (about 5 pounds)

Kosher salt and freshly ground pepper

2 tablespoons vegetable oil

4 medium yellow onions, cut into 1/2-inch thick slices

Preheat the oven to 350 degrees F.

To make the sweet-and-sour sauce:

Combine the wine, broth, chili sauce, vinegar, brown sugar, thyme, and bay leaf in a medium bowl. Set aside.

To prepare the brisket:

Season the brisket on both sides with kosher salt and pepper to taste. Heat 1 tablespoon of the oil in a 6-quart pot or Dutch oven over medium-high heat. When the oil is hot, add the brisket, fat-side down, and cook until golden brown, about 4 minutes. Turn the brisket over and cook until browned, 3 to 4 minutes more. Transfer to a plate. Add the remaining 1 tablespoon oil to the pot. Add the onions and cook, stirring occasionally, until they begin to caramelize, about 5 minutes. Place the brisket on top of the onions and cover with the sauce.

Cover the pot, place in the oven, and bake for 1 1/2 hours. Transfer the brisket to a cutting board, scrape off the excess fat, and cut across the grain of the meat into 1/8-1/4-inch-thick slices. Return the slices to the pot, overlapping them. Spoon the sauce over the brisket, covering the meat well. Bake until the meat is fork tender, 1 1/2 to 2 hours more.

For the best flavor, let the brisket cool, then cover and refrigerate overnight. When ready to serve, preheat the oven to 350 degrees F. Put the brisket in a large pot and smother with the sweet-and-sour sauce to enhance the flavor and preserve moistness. Cover and bake for 20 to 30 minutes.

Tip: This brisket freezes beautifully. Because the flavors get better over time, we refrigerate the brisket for a day or two before freezing (if you can resist eating it!) Thaw the brisket before reheating it.

Source: Bride and Groom First and Forever

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1 Comment »

  1. This looks awesome, I am ALWAYS looking for new recipes, this is on my to try list.

    Comment by Carrie — October 14, 2009 @ 5:31 am


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