Jewish Style Sweet And Sour Brisket
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
59
Spice
59
Sweetness
39
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
1810 g
Beef Brisket1 cup
Water1 cup
Ketchup1 cup
White Vinegar1 clove
Garlic (minced)3 cup
Brown Sugar1 tbsp
SaltDirections:
1
Heat brisket in a large skillet or dutch oven over medium-high heat
2
Cook until browned on all sides
3
Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt
4
Bring to a boil, then cover and reduce heat to medium-low
5
Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes
6
Remove brisket and allow to cool before slicing the meat against the grain
7
Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top
8
Cover and refrigerate overnight
9
Remove any excess fat and reheat before serving