Easy Dutch Oven Sweet and Sour Brisket
Tender, juicy, and bursting with a perfect balance of tangy sweetness, this Easy Dutch Oven Sweet and Sour Brisket is a hearty, crowd-pleasing dish that’s as comforting as it is flavorful. Made with a succulent 4-pound beef brisket seared to perfection, this recipe combines caramelized onions, chunky carrots, and a rich sauce infused with crushed tomatoes, apple cider vinegar, brown sugar, and soy sauce. Slow-cooked in a Dutch oven until melt-in-your-mouth tender, this dish is ideal for cozy family dinners or special occasions. With just 20 minutes of prep time and the magic of low-and-slow oven cooking, the brisket absorbs bold sweet and sour flavors for an unforgettable meal. Serve it with its savory vegetable-laden sauce and garnish with fresh parsley for an effortless yet impressive centerpiece. Perfect for anyone seeking an easy brisket recipe or a slow-cooked comfort food classic!
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Recipe Information
Ingredients
- 4 pounds Beef brisket
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 large Yellow onion, sliced
- 4 Carrots, peeled and cut into chunks
- 4 Garlic cloves, minced
- 28 ounces Canned crushed tomatoes
- 2 cups Beef broth
- 0.25 cup Brown sugar
- 0.25 cup Apple cider vinegar
- 2 tablespoons Soy sauce
- 2 Bay leaves
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C).
Season the brisket on all sides with kosher salt and black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the brisket for 4-5 minutes on each side until browned. Remove the brisket and set aside.
Reduce the heat to medium and add the sliced onions and carrots to the Dutch oven. Sauté for 5-7 minutes, stirring frequently, until softened and slightly caramelized.
Add the minced garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, beef broth, brown sugar, apple cider vinegar, and soy sauce. Mix well to combine.
Return the brisket to the Dutch oven, making sure it's nestled into the sauce. Add the bay leaves.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the brisket is fork-tender.
Remove the Dutch oven from the oven and let the brisket rest in the sauce for 15-20 minutes.
Slice the brisket against the grain and serve with the sweet and sour sauce and vegetables spooned over the top. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1520 mg | 66% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 14.8 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1122 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
