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My review
Jewish Style Sweet and Sour Brisket
7
Louise
"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."
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Ingredients
11 h servings 401Original recipe yields 10 servings
- Adjust
- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 161200 Ratings
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Most helpful positive review
9/7/2010
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 s...
Most helpful critical review
1/4/2010
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...
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9/7/2010
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 s...
7/15/2010
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 ...
1/4/2010
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...
3/10/2010
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 ...
4/23/2011
Dear god. I'm not much of a chef, but this was the best thing in the world. Simmered that for probably 3.5 hours, and the 8 people at our super Jewish Seder party loved the hell out of it. Suc...
4/15/2012
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 b...
1/5/2010
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 vinega...
6/23/2010
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 br...
4/3/2010
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.