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| Jewish Style Sweet and Sour Brisket Recipes |
Original recipe makes 10 servings
- 4 pounds beef brisket
- 1 cup water
- 1 cup ketchup
- 1/2 cup white vinegar
- 2 onions, sliced
- 1 clove garlic, minced
- 3/4 cup brown sugar
- 1 tablespoon salt
Directions
- Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
- Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
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