Sweet and Sour Brisket

This recipe came to me by way of The Smitten Kitchen cookbook, written by Deb Perelman.  Talk about DELICIOUS brisket in a tangy sauce, oh my gosh! 



4-5 lb. beef brisket flat
1 tsp. kosher salt, plus extra for seasoning the brisket
1 cup beef or vegetable broth
3 Tbs. tomato paste
1/4 cup dark brown sugar
1/3 cup red wine vinegar
1 Tbs. balsamic vinegar
4 tsp. paprika
1 Tbs. Worcestershire sauce
1/4 tsp. red pepper flakes
1 tsp. granulated garlic
1 Tbs. granulated onion

Preheat oven to 350 degrees F.  Season the brisket to taste with kosher salt and pepper on both sides.  In a small bowl, whisk together the salt, broth, tomato paste, brown sugar, vinegars, paprika, Worcestershire, red pepper flakes, granulated garlic and onion.  Place brisket into a large baking dish or Dutch oven, and pour the prepared sauce over the top; cover tightly with foil or a tight-fitting lid.  Bake for 3 hours, or until fork-tender. While brisket is still hot, use a spoon to scrape off any large fat deposits around the edges of the brisket.  Let brisket cool, then place into the fridge for several hours or overnight to allow brisket and sauce flavors to blend.  

An hour before you are ready to serve the brisket, remove it from the fridge; preheat your oven to 300 degrees F. Using a slotted spoon, remove any fat that has solidified on the surface of the brisket.  Carefully remove the brisket from the sauce and place onto a large cutting board; cut the brisket into 1/2- inch slices then return the meat to the sauce.  Spoon the sauce over the top of the sliced brisket; replace the lid or foil and reheat in the preheated oven until bubbly around the edges; serve at once.  

Now You’re Cookin’,
Chef Alli 

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