Sweet and Sour Brisket
Happy New Year! I hope your New Years was eventful or that you spent it with those you care about.
We had a quiet night. Our kids were both out of town so we held down the fort with our two dogs who enjoyed some rawhide bones for a special treat while we had dinner.
I always love to make something over the top special for New Years. This year my hubby said he’d be fine with a burger and fries. Of course that didn’t sound good to me at all. Realizing that going to the trouble to make something incredible wasn’t really on his agenda so I decided to make Sweet and Sour Brisket. Nothing fancy or too time consuming but delicious!
The way to make this brisket may sound unusual but trust me it’s amazing. Ask anyone who has ever tried it. In fact, I serve this often for large parties because it’s so easy and loved by all.
You start by taking the brisket and putting it in a large stockpot of water. Bring to a boil, and skimming off the foam that comes to the top.
After it’s boiled for the amount of time specified in the recipe below I place it in the refrigerator to cool down. It’s easier to slice this way. Then I slice it and place it in a casserole dish that’s been sprayed with non-stick cooking spray.
Then I make the sauce and pour it over the brisket. Cover it and place in the oven for approximately 30-45 minutes. If I’ve had the brisket refrigerated I will leave it out on the counter to get to room temperature before placing it in the oven. This way it’s nice and hot when it comes out.
The finished dish is so tender and delicious! The photo below has some additional sauce covering the top. Since the sauce is so scrumptuous I like to double or even triple the recipe.
The Sweet and Sour Brisket is perfect served with mashed potatoes and a simple salad. For a party I would slice it thin (or have the butcher slice it once chilled) and then once heated can be served with dollar rolls for a buffet. If serving for a small group we just put it directly on the plate and gobble it up.
Sweet and Sour Brisket
- 6-8 pounds beef brisket
- 5 tablespoons Ketchup
- 1 tablespoon Mustard
- ½ cup brown sugar
- 3 tablespoon white vinegar
- 2 tablespoon butter
- Place ingredients in a sauce pan and bring to a slight boil. Just enough for the ingredients to blend together before pouring over sliced brisket.
- Brisket (figure ½ pound per person or more depending on who you’re feeding - brisket shrinks a lot so purchase more than you need)
- Put brisket in stock pot, cover with water, and bring to a boil. Pour out water, add new water, and bring to a boil. Cook 2 ½ hours at simmer, covered. Then slice pieces against the grain.
- Put sliced brisket in a casserole dish and pour sauce over it. Let cook 30-45 minutes, covered. Sauce should be bubbling slightly.
Note: I always double or triple the recipe for the sauce.
Instead of using a Beef Brisket try using a Corned Beef Brisket. It tastes just as good.
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