Sweet and Sour Brisket

asian european filipino french korean vietnamese soup main side sweet spicy sour bitter savory hard fast

Prep

25 min

Cook

108 min

Total

133 min

Ingredients (11)

1 (3 pound) beef brisket, top cut or thin cut g

4 cloves garlic, minced g

¼ teaspoonground black pepper, or to taste ground black pepper, or to taste g

2 tablespoons vegetable oil g

2 large onions, thickly sliced g

½ cup beef broth g

½ cup dry red wine g

1 cup bottled chili sauce g

½ cup apple cider vinegar g

½ cup packed brown sugar g

1 bay leaf g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C).

Pat brisket dry with paper towels; rub with garlic and black pepper. Heat oil in a large Dutch oven or heavy roasting pan over medium-high heat; brown brisket on both sides, 6 to 8 minutes total. Transfer brisket to a plate; set aside.

Reduce heat to medium. Add onions; cook and stir until very brown, about 10 minutes. Stir in broth and wine; scrape up any brown bits of food off the bottom and bring to a simmer.

Stir in chili sauce, vinegar, sugar, and bay leaf; place brisket in sauce. Spoon sauce over brisket; cover the Dutch oven.

Bake in the preheated oven until tender, 2 to 3 hours. Cool brisket in the Dutch oven. Transfer brisket to a cutting board; slice and return to the Dutch oven.

Warm in the oven until sauce is bubbling, 10 to 15 minutes.