Sweet and Sour Brisket

RebeccaMazz 0

"This is heaven in a pot and couldn't be easier to make! The sweet and sour flavors come together nicely with melt-in-your-mouth brisket. Serve with mashed potatoes, potato pancakes or roasted potatoes and bread on the side to soak up the scrumptious sauce. If you like intense flavors, you will not be disappointed."

Ingredients 2 h 35 m {{adjustedServings}} servings 580 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 35.7 g
  • 55%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 743 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat vegetable oil in a large Dutch oven or heavy roasting pan over medium-high heat; pat brisket dry with paper towels. Rub meat with garlic and cracked black pepper and place into the hot oil. Brown brisket on both sides, 3 to 4 minutes per side. Remove brisket and set aside.
  3. Reduce heat to medium and cook and stir onions until very browned, about 10 minutes; stir beef broth and red wine into the Dutch oven. Scrape up any brown bits and bring the mixture to a simmer.
  4. Stir chili sauce, brown sugar, cider vinegar, and bay leaf into the red wine mixture; place brisket in the sauce. Spoon sauce over the meat and cover the Dutch oven.
  5. Bake in the preheated oven until the brisket is tender, 2 to 3 hours. Let brisket cool in pan. Remove brisket, slice the meat, and return the slices to the pan.
  6. Return to oven and bake until the sauce is bubbling, 10 to 15 minutes.
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  • Cook's Note:
  • For even better results, this dish gets even tastier if you prepare it the day before and refrigerate overnight. Reheat at 350 degrees for 20-30 minutes, stirring halfway through.
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Reviews 4

  1. 5 Ratings


This was a great meal. Easy and for a brisket, failry quick. I held the garlic back only putting it in to the onions about a minute or two before adding the rest of the ingredients. That way the garlic doesn't burn and become harsh tasting. The 1 cup of chili sauce threw me. I can't imagine what chili sauce would be appropriate in that quantity. I used about 1 tablespoon of Siracha which gave it just a teeny hint of heat to counterpoint the sweet of the brown sugar and the sour of the vinegar. If you can't get Siracha you could probably use just a little by of cyan, but don't leave the heat out. It adds that certain something that wakes up the rest of the flavors even if your fussy kids orGrama can't quite tell its in there. These flavors could stand up to a touch of ginger if your tastes run that way, mine don't but I can see how for some it would work. Serve with mashed or something to sop up the cooking liquor. I happened to use wide egg noodles. My family is already asking when we can have it again. THANKS


I altered the recipe by adding chunks of bell pepper prior to going in the oven, but otherwise followed the recipe to the letter. It tastes amazing and it got rave reviews from my guests, but I personally think that the recipe makes a bit too much sauce and the sauce is a bit too thin. Next time, I will: 1) Reduce the amount of sauce by 25% 2) Add cornstarch during the boiling 3) Add some pineapple. I will also clarify from the prior review that the "Chili Sauce" is a ketchup-like sauce sold in a glass bottle and it is only very slightly spicy. I personally prefer Heinz's product.


Good but a little too sweet. Would recommend limiting the brown sugar if your chili sauce is already sweet. Could use some additional crushed chilies, again depending on your taste and the sauce you are using.