Jewish Style Sweet and Sour Brisket

77 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    2 h 45 m
  • Ready In

    11 h
Louise
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

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.

Share It

Reviews (77)

Rate This Recipe
jennifer
87

jennifer

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
72

pressurecook

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
54

Mike

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).

More Reviews

Similar Recipes

Deli Style Brisket
(77)

Deli Style Brisket

Jewish Grandma's Best Beef Brisket
(34)

Jewish Grandma's Best Beef Brisket

Bangin' Smokey Beef Brisket
(32)

Bangin' Smokey Beef Brisket

Slow Cooker Corned Beef-Style Brisket
(9)

Slow Cooker Corned Beef-Style Brisket

The Greatest Brisket Ever
(7)

The Greatest Brisket Ever

Black Lung Braised Brisket
(4)

Black Lung Braised Brisket

Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Bangin' Smokey Beef Brisket

>

next recipe:

Mom's Brisket or Pot Roast