Classic home cooking with a twist of Asian spice and influence.
How To Make Brisket in Sweet and Sour Sauce
It's a simple brisket recipe which ensures you a tender and juicy slab of meat. Let the oven do the heavy lifting in breaking down the meat fibers while soaking up the tasty sweet and sour sauce.
Prep:
15 mins
Rest Time:
8 hrs
Cook:
2 hrs 20 mins
Total:
10 hrs 35 mins
Ingredients
- 7 lb. first-cut brisket, rinsed and patted dry
- 1 cup ketchup
- 1/4 cup cider vinegar
- 1/4 cup soy sauce
- 1/4 cup Dijon mustard
- 1/2 cup dry red wine
- 1 1/2 cup Coca-Cola , or ginger ale
- 1/4 cup honey
- 1/2 cup olive oil
- 1 medium onion, peeled and quartered
- 1 fresh ginger, two-inch piece, peeled
- 6 garlic, large cloves
- 1/4 tsp. ground cloves
- 1 tbsp. pepper , coarsely ground, or to taste
Instructions
- Heat oven to 350 degrees.
- Place everything but the brisket into a food processor, and process with steel blade until smooth.
- 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 2 hours.
- Turn brisket over and bake uncovered for one more hour or 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 cut with a sharp knife against grain, to desired thickness.
- 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.
Nutrition
- Sugar: 13g
- :
- Calcium: 31mg
- Calories: 570kcal
- Carbohydrates: 17g
- Cholesterol: 164mg
- Fat: 29g
- Fiber: 1g
- Iron: 6mg
- Potassium: 997mg
- Protein: 56g
- Saturated Fat: 8g
- Sodium: 722mg
- Vitamin A: 109IU
- Vitamin C: 2mg
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