Reviews Add Rating & Review
Back to Sweet-and-Sour Brisket All Reviews for Sweet-and-Sour Brisket - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 35 mins total: 4 hrs 20 mins Servings: 8 sweet and sour pork on serving platter
Ingredients Ingredient Checklist 3 1/2 to 4 pounds beef brisket, fat cap trimmed to 1/4 inch thick Kosher salt and freshly ground pepper 1 tablespoon safflower oil 2 onions, thinly sliced (4 cups) 2 cups low-sodium chicken broth 1 cup chili sauce (such as Heinz) or ketchup 1/2 cup packed dark-brown sugar 1/3 cup distilled white vinegar 4 large carrots (about 1 1/2 pounds total), peeled and cut into 2-inch pieces 1 3/4 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces Flat-leaf parsley leaves, for serving (optional)
Cook’s Notes For an easy, satisfying meal, shred leftover meat, then reheat it in its braising liquid, toss it with penne or rigatoni pasta, and top with Parmesan and basil.
Gallery Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 4 hrs 20 mins Servings: 8 sweet and sour pork on serving platter
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 4 hrs 20 mins Servings: 8
Recipe Summary
prep: 35 mins total: 4 hrs 20 mins
Servings: 8
prep: 35 mins
total: 4 hrs 20 mins
prep:
35 mins
total:
4 hrs 20 mins
Servings: 8
8
sweet and sour pork on serving platter
sweet and sour pork on serving platter
Ingredients
Ingredients
- 3 1/2 to 4 pounds beef brisket, fat cap trimmed to 1/4 inch thick Kosher salt and freshly ground pepper 1 tablespoon safflower oil 2 onions, thinly sliced (4 cups) 2 cups low-sodium chicken broth 1 cup chili sauce (such as Heinz) or ketchup 1/2 cup packed dark-brown sugar 1/3 cup distilled white vinegar 4 large carrots (about 1 1/2 pounds total), peeled and cut into 2-inch pieces 1 3/4 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces Flat-leaf parsley leaves, for serving (optional)
Directions
Preheat oven to 400 degrees. Place brisket in a large, heavy-bottomed roasting pan; season with salt and pepper. Heat oil in a large straight-sided skillet over medium-high; add onions, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring, until onions are translucent, 3 to 4 minutes. Add broth, chili sauce, brown sugar, and vinegar; bring to a boil.
Place roasting pan over two burners; pour in broth mixture and return to a boil. Cover pan with parchment-lined foil and roast in oven 30 minutes. Reduce oven temperature to 350 degrees; roast 1 hour, 15 minutes more. Add carrots and potatoes and continue roasting, uncovered, tossing vegetables occasionally, 1 hour. Baste meat with pan juices and continue to roast, basting and tossing vegetables occasionally, until meat is tender but not falling apart, and potatoes and carrots are cooked, about 1 hour more.
Transfer brisket to a cutting board. Let stand 10 minutes, then slice and serve with sauce, vegetables, and parsley.
Cook’s Notes For an easy, satisfying meal, shred leftover meat, then reheat it in its braising liquid, toss it with penne or rigatoni pasta, and top with Parmesan and basil.
Cook’s Notes
For an easy, satisfying meal, shred leftover meat, then reheat it in its braising liquid, toss it with penne or rigatoni pasta, and top with Parmesan and basil.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Sweet-and-Sour Brisket
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sweet-and-Sour Brisket
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
