Zippy Sweet Sour Beef Brisket
Get ready to wow your taste buds with this Zippy Sweet Sour Beef Brisket, a mouthwatering combination of tender, slow-cooked beef and a tangy-sweet glaze that’s packed with bold flavors. Perfectly seasoned and seared before simmering in a rich sauce made from ketchup, apple cider vinegar, brown sugar, Dijon mustard, and Worcestershire sauce, this brisket strikes the ideal balance of sweet and savory. The long oven braise ensures a melt-in-your-mouth texture, while a cornstarch slurry adds a luscious thickness to the sauce, making it perfect for drizzling over every bite. Whether served with creamy mashed potatoes or roasted vegetables, this dish is a comforting crowd-pleaser and centerpiece-worthy recipe for family dinners or special occasions. Keywords: sweet sour brisket, beef brisket recipe, slow-cooked brisket, tangy brisket sauce, braised beef brisket recipe.
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Recipe Information
Ingredients
- 3 pounds beef brisket
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 yellow onion, sliced
- 4 garlic cloves, minced
- 1 cup ketchup
- 1 cup apple cider vinegar
- 0.5 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1.5 cups beef broth
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 325°F (165°C).
Pat the brisket dry with paper towels. Season both sides generously with kosher salt and black pepper.
Heat olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the brisket on both sides until browned, about 4-5 minutes per side. Remove the brisket and set it aside.
Lower the heat to medium and add the sliced onions to the pot. Sauté until softened, about 5-7 minutes.
Add minced garlic and sauté for an additional minute until fragrant.
Stir in ketchup, apple cider vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and beef broth. Mix well to combine.
Return the seared brisket to the pot, ensuring it is mostly submerged in the sauce.
Cover the pot with a lid and transfer to the preheated oven. Cook for 3.5-4 hours, or until the brisket is fork-tender.
Once cooked, transfer the brisket to a cutting board to rest for 10 minutes before slicing thinly against the grain.
Meanwhile, in a small bowl, mix cornstarch with water to create a slurry. Bring the pot with the sauce to a simmer on the stovetop and stir in the slurry to thicken the sauce. Cook for about 2-3 minutes, or until the desired consistency is reached.
Serve the brisket slices with the sauce drizzled over the top, along with your favorite sides like mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1599 mg | 70% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 28.3 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 862 mg | 18% | |
*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.
