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Jewish Style Sweet and Sour Brisket

Jewish Style Sweet and Sour Brisket

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Louise

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.

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1020 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

jennifer
97
9/8/2010

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 :)

pressurecook
80
7/19/2010

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.

Mike
59
1/5/2010

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).