Jewish Style Sweet and Sour Brisket

AMAZING!!!! I did do some things different. I let it come to a boil then I put into a baking dish with a lid and put it into the oven at 325 degrees for 2 1/2 hours. I also added Lipton onion soup mix on top and instead of white vinegar I used apple cider vinegar. I also added carrots. It came out delicious, and I will be making this again and again! thank you :)

Simple, delicious, made it as the recipe was posted. Note: A cast iron dutch oven + the vinegar in the recipe can cause the meat to have an "off" taste. This is better suited for a ceramic slow cooker.

I enjoyed this quite a bit. I'm a tough scorer, so 3 stars for me is pretty good. I don't understand the sitting in the fridge overnight though. In theory it must be to absorb more flavor, but I found it to be opposite. It tasted better to me fresh off the stove than refrigerated till the next day. I made a large enough brisket were it lasted 3 days for leftovers (I'm the only meat eater in the house besides my dogs LOL).

Please, please do not drop the salt to 1 tsp. This is MY recipe and if 55 people gave it 5 stars and it was not too salty for them, my guess is that you bought the wrong brisket. You CAN NOT buy the corned beef that comes with the spices - you MUST buy fresh, 1st cut brisket from the butcher. This recipe can be made the same with up to 6+ pounds of brisket with no additional seasoning if you wish. I made 3 huge briskets for the holiday and had only a morsel left.

This is the best brisket recipe I have made it came out perfect . I froze the leftovers when I used it for suprise guest everone raved and thought i had just made it . I wouldn"t change a thing about this recipe.

I thought this recipe was excellent. I followed it exactly, except that my brisket was 6lbs, so I added a little more water to the pot. I used homemade spicy ketchup, and raw apple cider vinegar. It was perfectly seasoned, and very tender. Thanks for a great recipe! I am saving this one!

I have made this brisket for the past 2 years for Passover Seder. Both times it has come out beautifully! Instead of cooking in a pot on the stove I browned the meat in a pan and they placed the meat in a slow cooker for 12 hours on low. This is perfect because I can start the meat in the morning before work and it is ready when I am ready to have guests over in the evening. The meat is tangy and sweet. This is perfect served with Cole-slaw.

I bought an 8 pound brisket & cut it in half. This gave me a chance to try the recipe twice & have plenty of leftovers as most said that was the only draw back... not enough left over. Both briskets turned out super and I know this is going to be made again & again. Thanks for sharing!!!! Amazingly easy to make. I made exactly as the recipe was written.

This was wonderful. The only changes I made were that I added the onion and garlic while I was browning the meat. I also used chili sauce instead of ketchup. Definitely a keeper.

Fabulous! I made it in a pressure cooker and it took about an hour. When I took my first bite it made my mouth sing! I can't wait to make it again.

This was excellent!!! Many years ago I cooked a few meals for our local synagogue gatherings. One meal was a kind of sweet and sour brisket. The brisket meat came from a famed kosher butcher shop in NYC. Along with the meat came a suggested recipe. Recently when I bought a brisk, I was trying to remember how I made that brisket. Finally I gave up and came here for ideas and found this recipe. Can't say it's the same recipe but the results were the same.....an outragious tasty piece of meat. The only very minor change I made was using more fresh garlic. Aside from that followed the recipe to the letter. THANK YOU SOOO MUCH FOR THIS RECIPE Louise!!!! EDIT: I had made corned beef hash out of the left overs. Used diced potatoes, onion, and red pepper fried up together. It was great. NOW HERE'S THE BEST PART!!! I had some left over hash and about a cup of left over juice from the original brisket (couldn't bring myself to throw it away) Long story short. Makes GREAT SOUP: Dice up 2 russet potatoes, 1 large sweet onion, 2 carrots, and 2 stalks of celery. Put in pot with 1 cup left over juice and just enough chicken broth to cover the veggies well. Cook them until tender and then add the leftover hash. OMG...the soup IS SOOO GOOD!!

This was unbelieveable! I made this tonight and it was a hit! I can't wait until tomorrow so I can have the leftovers for lunch.

I made this for dinner tonight and it is a keeper. It was easy to prepare and it came out tender with plenty of flavor. I did add and extra clove or two of garlic as we love garlic. The leftovers will definately be used! Thanks for a great and easy recipe!

I followed the recipe and directions to a T. Absolutely delicious and amazing. I made no modification what so ever. There were no left overs at all. I had it with BBQ baked bean, coleslaw, corn bread and for desert peach pie and vanilla iced cream. Thank you for this awesome recipe that I will not only use time and time again in the futre but I will also share with those close to me.

Today I looked up recipes for Brisket, clicked on this one and found it to be the same recipe that I have been using since the late 90's. It is my go to recipe for the holidays. I brown the brisket in onions and three cloves of garlic. I also double the sauce and cook the brisket for 3 hours on the first day. I cool it over night in the sauce, slice then cook for an additional 1 1/2 hrs to 2hrs the second day until its fork tender. It's amazing! The longer it simmers in the sauce the better it tastes. I have also cooked it with carrots and potatoes which I add on the second day of cooking.-Jdee

This is really good brisket! I added quite a bit of extra garlic, browned the meat in a skillet and cooked it in the slow cooker for about eight hours on low. I'm looking forward to the leftovers!

So simple, yet so delicious! My husband RAVED about it! All 3 of my kids loved it, including the picky eater! I followed the recipe exactly except for letting it sit overnight, and I cooked it in a crockpot all day after browning it. My husband WANTED the leftovers the next day, but there wasn't enough left for a whole meal for him; we ate THAT much. I made it earlier this week, and I'm going to use the same sauce recipe today for a pork shoulder roast and make pulled pork sandwiches. My mouth is watering just thinking about it.

In place of water add 1 can of beer In place of vinegar add 1 cup of chili sauce and reduce the brown sugar to 2 tbls. So good

I've been following this recipe to the letter for years and it's always a big hit!

Wow, did this surprise me! I've made beef in the crockpot before, and to me most recipes end up all taste pretty similar. This recipe, however, is much different. Its very tangy and sweet which was so delicious! I just browned the meat and threw the rest into the crockpot and turned on low for 10 hours. With a side of garlic red potatoes, this meal will make my mouth water whenever thinking about it. I think this might be a good sauce for pork shoulder too, which could turn into shredded pork sandwiches.

Wow! This recipie wonderful. I onle had a 2lb rost and halved the inredients and it was perfect! I will be making this again soon!!!

ZERO complaints. Everyone at Passover wanted the recipe! Even non-meat eaters were enjoying it!

This is a wonderful recipe and a great treat for the taste buds. We had a small passover this year and I decided last minute to go with brisket for main course. Not a scrap left on the platter!!!

I would highly recommend! I tweaked the recipe a little bit and it came out REALLY amazing! I used 3 lbs of brisket (trimmed), used 2 cloves of garlic, added 1/2 cup syrup (log cabin 'natural' brand), and added 2 cups of coke zero to the called for ingredients. I also didn't add salt. I threw all of the ingredients in the crock pot and cooked it on low for 14(?) hours before transferring it over to a pot and placing it in the fridge. You'll definitely need to let this dish sit in the refrigerator overnight... after six hours the fat didn't solidify enough to skim as I've done in the past with other dishes. The final result was an amazing dish that my boyfriend and I were both impressed by. I made the changes to the recipe trying to make it similar to a recipe I tried in the past that I forgot to save and couldn't find. This will be liked but all, trust and believe that! : )

Served this at Passover and it was a hit. Very tasty. I will be making this again.

I had a london broil I wanted to do something different with; so I potted it like a brisket and used this recipe..AMAZING !!! Everyone raved about it.

My Husband loved this recipe. He never eats leftovers, but he did this one. I wouldn't change a thing.

This is GREAT! I made it also with other cuts of meat...this is perfect. I added more everything...I love vinegar...tripled it and added 1 c dark brown sugar...the whole bulb of garlic and 4 onions...it's a keeper. My John, LOVED IT...fantastic with roasted veggies..any kind and garlic. Thank you for posting!

This was awesome! I browned the brisket and then put it in the crockpot with the rest of the ingredients for about 9 hours on low. We ate it the same day. Even my fussy 3 year olds liked it!

WOW!!! So simple & so good. My husband compared it to the best restaurant in town and he's picky. Can't wait to make it again.

This brisket was a big hit at my house. I only made two small modifications. I used beer in place of the water, and subbed Splenda Brown for the brown sugar. It turned out fantastic - There were NO leftovers. Thanks, Louise!

Followed the recipe as is. This brisket came out awesome! Will use this recipe every time I make brisket!

This was to die for. I have had nothing but compliments on this and its so easy in the crockpot. I will always use this recipe.

i added more spice. cayenne, red pepper and fresh ground pepper.

I followed the recipe except I added a little bit extra vinegar. I found the beef to be too sweet and too tough. I had to cook it for much longer than the recipe called for. If I make this again, I would definably cut back on the brown sugar. It was almost like eating candied meat, the more I ate, the sweeter it got. My family echoed my comments about the sweetness.

I made it for traditional Friday night Shabbat dinner and got excellent reviews from my guests!

was way too sweet, but that could just be my taste

OMG! this was soooo good! I think I may have to fight the family for the leftovers

Great recipe. The only thing I did different was to thicken the sauce so that we could enjoy more of it with the brisket.

Had very good flavor, but sauce was a little watery for my liking.

DELICIOUS!!!! THANK YOU :)

YOU HAVE TO TRY THIS ONE!

Delicious. It definitely took more around 3.5 hours of simmering to get tender. The vinegar plus sweetness combo in the sauce is perfect.

I made this for my family and they loved it. I simmered it the three hrs. and sliced it up,put in the frig as per recipe. But later doubled on the sauce and finished it in the slow cooker on low for 10 hrs. It turned out really tender and tangy. localboy

Delicious! Even my toddler liked it. We ate it immediately after cooking and it was still good. However, the next day the refrigerated leftovers were even better.

I don't think I've ever really had a brisket so I bought one and decided to make it. I chose to make this recipe. It was very good, especially made by someone who didn't know how it should taste. My family loved it so I guess it turned out right! I will make this again!

So good and so easy. I didn't have time to let it sit over night. So I cooked it this morning starting at 9. Got it sliced and in the fridge by 12, reheated it for dinner at 6:30. SO GOOD. Even my picky eaters devoured it.

The recipe is solid. The meat turned out tender and the sauce was balanced with its various flavors. The reason I give it one star is hopefully due to a typographical error. To add 1 tablespoon of salt for any recipe you better be making pickles or serving 20. This was almost inedible as written. The salt quotient was so high that we had to mitigate the leftovers with plain tomatoes to make it even remotely edible. Anyone attempting this recipe should reduce the salt to 1 teaspoon and adjust at the close of the dish as needed.

Made this for a Seder meal at my church. People raved about it! This was great.

PERFECTION. I followed this recipe exactly as it was printed. It was fantastic. Letting it sit overnight made a world of difference. I couldn't believe how much more flavorful and tender the brisket had become. Mine was only four pounds since there were just my husband and I. And my husband, for years, talked about wanting a Sweet and Sour Brisket. THIS was the dish that brought back the most wonderful memories for him. It was such joy to see him so happy, especially during the Jewish New Year. Thank you for sharing it. (To those not accustomed to a Jewish Sweet and Sour Brisket, this may be too sweet. But really, it's authentic. Be sure to use WHITE vinegar as apple is not bracing or sour enough to compensate for the sweetness of the brown sugar. And do use a tablespoon of salt. Less, and it won't be right at all.)

Very tastey and tender. Will definately make again. I fogot the salt, but we didn't miss it. Though I did use a kosher brisket, so it's kind of already "pre salted"

WOW! Always had my grandmother's and mother's brisket, so it was gonna be hard to live up, but this super easy recipe was a huge huge hit. Made it exactly as is, although cooked longer... 5 hours on the stovetop, then put it in the fridge for two days, then cooked another hour or two the day of serving. Will be a new family tradition!

Excellent! Used brown sugar Splenda but otherwise followed the recipe exactly and it was great.

My first brisket for Passover. Everyone loved it. I didn't slice onions small enough so I put them in a blender at the end to purée a lot of them. If possible cook in advance so slices can sit in juice overnight.

This came out delicious. I also browned the meat first and put everything into a dutch oven in the oven, since this way you don't have to watch it. I added chunks of potatoes which also came out delicious. You could add other things like chunks of carrots, peppers, etc, so you have a meal in one pot.

This is a fabulous recipe. The brisket was so tender and flavorful and with the gravy it was just melt in your mouth good. I followed the recipe as written except for storing in the fridge. We will have leftovers so I will be making meal sized portions to freeze for lunches at a later time.

This brisket was incredible. I will definitely make it again.

Wow! This was AMAZING! I am getting hungry just thinking about it while I post my rating. Aside from the minor prep work, there really wasn't much to do, a big plus for me. I will definitely be making this dish again!

I loved it! I can't wait to make it again on Passover!!!

This is one of the tastiest dishes I have ever made! I'm not Jewish and I was not familiar with cooking brisket this way. Man, what I have been missing! Every family member I've made this for has loved it. It's so much fun to find a new dish to make. I did put extra garlic and I used apple cider vinegar. Thanks for sharing!

YUM! Used palm sugar in place of brown sugar (lower glycemic)and cider vinegar in place of white. It was great! Sauce got a little too thick towards the end. Yummy recipe.

I LOVE IT . REALLY TASTY

Very nice, easy to make and scalable recipe. My Jewish friends were impressed.

greatrecipe

I absolutely LOVED this! The piece of meat I had was only a bit over 2 lbs, and I used that and the full amount of the other ingredients, along with a lb. of carrots (which came out almost candied and were great! Cooked it for 2 1/2 hrs on medium and couldn't resist, so didn't do the overnight thing - no need to - it was terrific!

This brisket was out of this world. My boyfriend is Jewish and grew up eating brisket, but I am not super familiar with Kosher cooking. I gave this a try and WOW! It was so delicious and tender. I'm sure I'll be making this again... only next time, I will try making my own corned beef first out of London Broil, or perhaps another cheap piece of meat. Can't wait, and will update!

I followed the recipe exactly and brisket came out great. It was smelling so good after 2 1/2 hours that I had no patience to let it cook for another 1/2-1 hr although I probably should have to make it even more tender. In any case, it got very high compliments from everyone who had tried it.

Amazing love it and so does my whole family!!!

Didn't change a thing from this recipe. I did however brown on the grill rathar than in the pot. (personal preference). I even upsized the amounts and it came out perfect. Ive been trying to find the perfect brisket recipe for years and this is it. Now will be a family favorite forever!

Amazing! I have not found another recipe that compairs

I used Apple Cider Vinegar instead of White Vinegar. It was fantastic. Best brisket I ever made.

My mother made this one weekend when we visited. Before we left I had saved the recipe to my Recipe box. It was amazing. I have used it several times since and have never been disappointed. Love it!!!!

Came out perfect the first time I tried it... I am now on my 5th time making it... and have passed it on others....

My go to brisket recipe. Instead of 1 cup ketchup, I use 1/2 cup ketchup and 1/2 cup chili sauce. Cuts down on the sweetness and adds another layer of flavor. Easy and delicious!

Delicious! Although the ketchup flavor really comes through. Skipped the overnight step. Will make again.

I had something similar to this at a friend’s house. They had baked their brisket somehow but I figured I would make this & see if it was similar. It was close but not quite as good. In any event, I had a 2.5 lb brisket & made exactly as stated (I did not reduce the sauce ingredients). After 3 hours I figured it was done, rested it then sliced. It was tasty but not as tender as I had hoped. I sliced the leftover beef & refrigerated it overnight in the sauce In a casserole dish. Day 2, I heated the casserole at 350 for 40 minutes....it was definitely better...so tender & flavorful. So I think slicing it & waiting a day to eat it adds a lot to this recipe.

I have been on this site for almost 10 years and this is my first post. I’ve made some great recipes on here but this one blew me away. I made the worst brisket last year in the oven, it got all dried out and nobody ate it so for the first night of Hanukkah I wanted to make it up to my family. Well, they told me hands down it was the best meal I had ever made! Followed the recipe exactly as directed and it couldn’t have been easier or more delicious. Thank you!

Awesome recipe and an instant family favorite. I loved how easy it was to prepare with ingredients I always have on hand. Made as directed and only refrigerated a little bit left over. The gravy is amazing.

I cooked the brisket exactly as the recipe suggested and it was fantastic. I would make it again. My husband said it reminded him of the brisket of his youth at a restaurant in Chicago. It was delicious and very tender.

I only changed the type of meat. I used a pot roast. This is delicious. It is better the next day and I will be making this again. I’m going to add carrots and new potatoes next time.

This is the recipe I've been using for years, and my son says it's the best brisket ever. I also add carrots and mushrooms.

Definitely will make it again! I didn't change a thing, it was delicious.

This was simply delicious, this was the perfect recipe for a very important dinner party, only difference was we added red onions to help enhance the flavor.

I prepared this dish and I have only one comment...DELISH!

This dish is the bomb! Easy to prepare and loaded with flavor! I added carrots and served with a side dish of Roasted potatoes .( Lipton onion Soup Mix Roasted Potatoes)

It was just as delicious as they said. Made it exactly as recipe calls for. Ate it the night I made it and scrumptious as leftovers the next night.

I used a flank steak and cut the ingredients in half for the gravy. This made a very good dinner with roasted potatoes and vegetables.

perfect

Made this according to recipe. I used 1/2 Tbs of salt. I did add some mushrooms, not carrots. Cooked about 2 & 3/4 hours. This does turn a piece of inexpensive meat/brisket into a very good dish. I trimmed the brisket of excess fat diligently before cooking. The 'rest' overnight in the sauce, I'm guessing, is to infuse and 'pickle' the beef in the vinegar? I will make this again and cook more toward the 3.5 hour time. Thanks for a memorable recipe.

I'm not a great cook, so I'm leery of recipes. But I made this for upcoming Passover, and it's delish. So easy. The trick is to be patient and slow simmer as long as it takes to get fork tender, which could be over 3 hours. I used a thin cut of Angus beef brisket. Remember to sear it first on both sides before adding the other ingredients. I used a Dutch oven with a cover. I substituted apple cider vinegar and used 2 large vidalia onions. Thank you for this recipe! You've made a cook of me at last!

Very easy to make, I browned the brisket in a Dutch oven, then transfer it to a roasting pan, put all ingredients on top including carrots. Came out delicious. Will make again

Difficult in the beginning, but definitely worth the time in the end.

I am a pescatarian, so I substituted the beef for mahi mahi. It was really good.

I didn't change much about the recipe except I halved it for a small brisket. That worked out fine. Served with mashed potatoes and green beans.

Used a slow cooker, 6 hours on low was a little too long but still delicious. I did use 2 tsp. Salt instead of 1 T and I think it was just right.

I changed the vinegar to white wine. Very tasty. I will make this again. Just enough tang-good with a bit of barbecue sauce for a sandwich or good as a stand alone.

I added 3 pinches of dried chili pepper seeds (type you put onto of pizzas) added a little kick to it. Super simple to make and it was GREAT! Super moist, tender and great flavor. I am keeping this recipe for repeat and have shared with family.

Turned out great, made it for Easter. We were tired of traditional ham or lamb cycle. Tender ,Juicy, big hit! Changes OH YEAH...recipe was for a four lb. brisket. I did a 10 pounder . Stole the cook times and temp and method from Blackjack Brisket.(kinda) pan browned, 275 degrees , foil covered, baked 7 ,hours.(no beer) Seasoned it with Pappy's Prime Rib Rub before browning, substituted red wine vinegar, head of garlic and , followed rest of recipe ( X3 amounts) and added multi-colored carrots for flavor and color.

My Guests RAVED!! I followed the recipe. But I worried that I had overcooked the brisket. So when I sliced it and put it in the 9 x 12 to sit in the fridge - I added a can of beef broth to make sure it was moist. And it was!! This one gets printed to put in the "family favorites" binder.