Slow-Cooked Sweet and Sour Brisket

This Sweet & Sour Braised Brisket is a delicious and easy-to-make main dish perfect for your Passover Seder. The brisket is slow-cooked until tender and infused with a flavorful balance of sweet and tangy sauce. It’s a comforting meal that brings a fresh twist to the traditional holiday table without adding extra fuss.

Gourmet Sweet & Sour Braised Brisket

Sweet & Sour Braised Brisket

Sweet & Sour Braised Brisket

Tender brisket slow-braised in a flavorful sweet and sour sauce, making a delicious and easy main dish perfect for Passover or any special occasion.

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Yields: 5 people

Ingredients

• One 5 lb brisket fat cap intact
• 4 cloves garlic minced
• 3 sweet onions thinly sliced
• 3 tbsp vegetable oil
• 2 bay leaves
• 4 medium carrots peeled and sliced into large chunks
• 1 can tomato paste confirm size 5.5 oz.
• 2 cups beef stock
• 1 can crushed tomatoes confirm size 28 oz.
• 2 tbsp balsamic vinegar
• 1/2 cup brown sugar
• 1/2 cup red wine
• 6 tsp kosher salt
• 1 tsp ground black pepper
• 1 bunch rosemary
• 1 bunch thyme

Instructions

• Preheat your oven to 325°F (165°C).
• Season the brisket with salt and pepper on all sides.
• Heat oil in a large oven-safe pot or Dutch oven over medium-high heat.
• Sear the brisket on all sides until browned, about 4-5 minutes per side. Remove and set aside.
• In the same pot, add chopped onions and sauté until softened.
• Add garlic and cook for another minute until fragrant.
• Stir in the sweet and sour sauce ingredients (such as vinegar, sugar, ketchup, or any other you use).
• Return the brisket to the pot, spoon some sauce over the top, and cover with a lid.
• Place the pot in the oven and braise for 3 to 4 hours, until the brisket is tender.
• Check occasionally and spoon sauce over the meat to keep it moist.
• Once done, remove the brisket and let it rest for 10 minutes before slicing.
• Serve with the braising sauce spooned over the top.

Watch the Recipe Below