Name: Jewish Style Sweet And Sour Brisket
Prep time: 15 min
Cook time: 2 min
Total time: 10 min
Ingredients: 4 pounds beef brisket; 1 cup water; 1 cup ketchup; ½ cup white vinegar; 2 onions, sliced; 1 clove garlic, minced; ¾ cup brown sugar; 1 tablespoon salt

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.

Jewish Style Sweet And Sour Brisket

beef brisket

water

ketchup

white vinegar

onions, sliced

garlic,

brown sugar

salt

Jewish Style Sweet and Sour Brisket

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.


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).

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. Such a simple recipe and so amazing. Totally making this again pretty much every five minutes for the rest of my life.

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 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.

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.

Make a Jewish-style brisket that’s sweet, sour, and delicious.

Jewish Style Sweet And Sour Brisket

Prep Time: 15 minutes

Cook Time: 2 hours, 45 minutes

Total: 10 hours, 60 minutes

Servings: 10

Cost: $2.60 /serving

Author : Louise

Ingredients

Instructions

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