My Mother's Sweet & Sour Brisket
Simple & delicious for Passover
LETS MAKE IT!
This is the simple, delicious brisket recipe Naf grew up with.
PREP TIME
15 Minutes
METHOD
Braise
COOK
3+ Hours
MEAT
Brisket
COOK IN 3 SIMPLE STEPS
4-8lb First Cut Brisket or Whole Brisket
4 tablespoons duck fat or olive oil
1 onion, sliced
1/4 cup brown sugar
1 tablespoon grated black pepper
1/4 cup dry red wine
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Get your ingredients
1/4 cup ketchup
Brown the Brisket
1
Heat oil or duck fat in a large, heavy-bottomed Dutch oven. Brown brisket on all sides. Resist the urge to “check” on the browning — Remove from heat and set aside.
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Make the Marinade
2
Brown a sliced onion. Combine 1/4 cup brown sugar, 1/4 cup ketchup, 1/4 cup dry red wine, 1 tablespoon ground pepper, and rub over the meat.
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Roast in the oven at 350F until tender
Cover pot tightly. Cook at 350F for about 1.5 hours, then turn over and cook for 1.5 hours or until meat is soft and tender
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Slice and Serve!
Finish
Brisket is particularly delicious when served a day after cooking. If you have time, cook first then refrigerate whole; it will be much easier to slice cold. Serve at room temperature or warm.
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