Sweet and Sour Brisket
Today I chose to share with you the recipe for Sweet and Sour Brisket we just made for a Hanukah dinner. The protein content is wonderful as is the taste of this brisket!Brisket has a long history in the United States. Brisket is the meat of choice for slow smoking barbecue in Texas, and is often considered the "National Dish of Texas".In Britain it is generally not smoked, but is one of a number of low-cost cuts which historically may have been boiled with root vegetables and mild spices, or cooked very slowly in a lidded casserole with gravy. In Germany, brisket is braised in dark beer and cooked with celery, carrots, onions, bay leaf and thyme.In traditional Jewish cooking, brisket, is most often braised as a pot roast, especially as a holiday main course and on the Sabbath.. In Hong Kong, it is cooked with spices over low heat until tender, and is commonly served with noodles in soup or curry.In Korean traditionally it is first boiled at low temperature with aromatic vegetables, then pressed with a heavy object in a container full of a soy sauce-based marinade. It is a common cut of meat used in Vietnamese phở soup.In Italian cuisine brisket is used to prepare bollito misto, a typical Northern Italy recipe.In Mexican cooking brisket is used to prepare suadero tacos.
Want More Recipes?Find more bone-loving recipes in my Comprehension Bone Health Program (CBHP) Waiting List here!
See all recipes here.
Equipment
- 1 blender
- 1 roasting pan
- 1 knife
- 1 mixing bowl large
Ingredients
- 3 lb brisket first cut
- 1/2 onion peeled and quartered
- 6 inch ginger fresh, peeled and cut into chunks
- 3 cloves garlic
- 1/2 cup ketchup
- 1/4 cup red wine dry
- 1/8 cup apple cider vinegar
- 1/8 cup tamari
- 1/8 cup maple syrup
- 1/8 cup Dijon mustard
- 1.5 tsp black pepper
- 1/8 tsp cloves ground
- 3/4 cup ginger ale
- 1/4 cup olive oil
Instructions
- Let meat stand at room temperature for 30 minutes before cooking. Heat oven to 325
- Place everything but the soda, olive oil and brisket into a blender, and process until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.
- Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 3 hours. Turn brisket over, cover pan, and bake for 2-3 hours, covered, at 325 degrees or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
- Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 3 hours. Turn brisket over, cover pan, and bake for 2-3 hours, covered, until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
- The next day, transfer brisket to a cutting board, cut off fat and slice with a sharp knife against grain to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.
- Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition
Calories: 517kcalCarbohydrates: 19gProtein: 48gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 141mgSodium: 424mgPotassium: 930mgFiber: 1gSugar: 13gVitamin A: 111IUVitamin C: 3mgVitamin E: 2mgVitamin K: 10µgCalcium: 39mgIron: 5mgMagnesium: 70mgPhosphorus: 483mgSelenium: 40µgZinc: 10mg
Tried this recipe?Let us know how it was!