This sweet and sour brisket recipe, with its long cooking time, makes tender brisket bathed in a sweet and sour sauce; even better eaten the next day.
Preparation Time
15 mins
Cooking Time
2 hr 20 mins
Total Time
2 hr 35 mins
Calories
580 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Heat oil in a large Dutch oven or heavy roasting pan over medium-high heat; pat brisket dry with paper towels. Rub brisket with garlic and pepper; brown brisket on both sides, 6 to 8 minutes total. Remove brisket and set aside.
Step 3
Reduce heat to medium; cook and stir onions until very brown, about 10 minutes. Stir in broth and wine; scrape up any brown bits and bring mixture to a simmer.
Step 4
Stir chili sauce, vinegar, sugar, and bay leaf into pan; place brisket in sauce. Spoon sauce over brisket; cover the Dutch oven.
Step 5
Bake in the preheated oven until tender, 2 to 3 hours. Let brisket cool in pan. Remove brisket, slice, and return to the pan.
Step 6
Bake until sauce is bubbling, 10 to 15 minutes.
Ingredients
2 tablespoons vegetable oil
1 bay leaf
4 cloves garlic, minced
2 large onions, thickly sliced
1 (3 pound) beef brisket, top cut or thin cut
1 cup bottled chili sauce
0.5 cup packed brown sugar
0.5 cup apple cider vinegar
0.5 cup dry red wine
0.5 cup beef broth
0.25 teaspoon freshly cracked black pepper, or to taste
