Sweet N Sour Brisket
Elevate your dinner table with this tender, flavorful Sweet N Sour Brisket, a guaranteed crowd-pleaser that perfectly balances savory and tangy notes. This recipe features a melt-in-your-mouth beef brisket slow-braised in a rich sauce made with tomato paste, apple cider vinegar, brown sugar, and honey, creating an irresistible sweet and tangy glaze. It’s paired with hearty chunks of carrots and celery, infusing every bite with comforting goodness. The brisket is oven-roasted to perfection in a Dutch oven, ensuring every slice is fork-tender and full of flavor. Whether you’re preparing a holiday feast or a cozy family dinner, this one-pot wonder is easy to make and perfect for serving up to six guests. Serve it with its robust, velvety sauce drizzled over the top, and watch it become an instant favorite!
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Recipe Information
Ingredients
- 4 pounds Beef brisket
- 2 large Yellow onion
- 4 cloves Garlic cloves
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 3 tablespoons All-purpose flour
- 3 tablespoons Tomato paste
- 2 cups Beef broth
- 0.25 cup Apple cider vinegar
- 0.25 cup Brown sugar
- 2 tablespoons Honey
- 2 tablespoons Worcestershire sauce
- 3 large Carrots
- 2 Celery stalks
Instructions
Preheat your oven to 325°F (160°C).
Season the beef brisket generously on all sides with kosher salt and black pepper.
Heat a large oven-safe Dutch oven or heavy pot over medium-high heat. Add 2 tablespoons of oil and sear the brisket on both sides until browned, about 5–6 minutes per side. Remove the brisket and set aside.
Thinly slice the onions and mince the garlic. Add them to the pot and sauté for 5–7 minutes, or until the onions are softened and lightly golden.
Sprinkle the flour over the onions and garlic, stirring until the flour is fully incorporated. Cook for 1-2 minutes to remove the raw flavor of the flour.
Stir in the tomato paste, cooking for another minute.
Gradually add the beef broth, scraping up any bits stuck to the bottom of the pot for added flavor. Stir in apple cider vinegar, brown sugar, honey, and Worcestershire sauce.
Return the brisket to the pot, ensuring it is mostly submerged in the sauce. Add the carrots (peeled and cut into chunks) and celery stalks (cut into large pieces) around the brisket.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook the brisket for 3–4 hours, basting it with the sauce every hour. The brisket is done when it is fork-tender and easily shreds.
Remove the brisket from the pot and let it rest for 15 minutes before slicing against the grain into thin pieces.
Serve the brisket with the sweet-and-sour sauce spooned over the top, along with the cooked vegetables.
Nutrition Facts
Calories |
4896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.3 g | 282% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 10493 mg | 456% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 103.6 g | ||
| Protein | 550.4 g | 1101% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 498 mg | 38% | |
| Iron | 57.5 mg | 319% | |
| Potassium | 7741 mg | 165% | |
*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.
