Sweet-and-Sour Braised Brisket
With brisket, you have the advantage of many make-ahead options, including braising the meat a day ahead, then slicing it hot or cold and reheating it in the sauce.
Servings: 10 to 12
Ingredients:
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 301 |
| pro | 25 g |
| total fat | 12 g |
| sat. fat | 5 g |
| carb | 23 g |
| fibre | 2 g |
| chol | 61 mg |
| sodium | 259 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 24% |
| vit A | 2% |
| vit C | 12% |
| folate | 7% |
Suggested Recipes
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1-1/2 cups (375 mL) raisins or chopped dates
1-1/2 cups (375 mL) beef stock
1/3 cup (75 mL) red_wine_vinegar
1/3 cup (75 mL) tomato paste
4 onions, cut in wedges
1 whole head garlic, peeled
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) each salt and pepper
1 beef brisket pot roast (about 4 lb/2 kg)
3 tbsp (50 mL) all-purpose flour
Preparation:
In large roasting pan, stir together raisins, stock, vinegar, tomato paste, onions, garlic, thyme, salt and pepper.
Add brisket to pan; spoon stock mixture over top. (Make-ahead: Cover and marinate in refrigerator for up to 24 hours.)
Cover pan with foil or lid; braise in 325°F (160°C) oven, basting every 30 minutes, until brisket is fall-apart tender, 4 to 5 hours. Transfer to cutting board; tent with foil and let stand for 10 minutes. Skim fat from pan juices.
In small bowl, whisk flour with 1/4 cup (50 mL) cold water to make thin, smooth paste; whisk into pan juices. Place pan over high heat; boil, whisking, until thick enough to coat back of spoon, about 4 minutes. (Make-ahead: Let brisket and sauce cool for 30 minutes. Return brisket to sauce and transfer to refrigerator; let cool completely. Cover and refrigerate for up to 1 day. Slice thinly across the grain. Arrange slices in sauce; cover and reheat in 325°F/160°C oven until hot, about 1 hour.) Slice brisket thinly across the grain and serve with sauce.
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