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Sweet-and-Sour Braised Brisket

By The Canadian Living Test Kitchen

Tested till perfect

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Sweet-and-Sour Braised Brisket

This recipe makes 12 servings

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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

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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.

Ingredients

  • 1-1/2 cups chopped dates or raisins
  • 1-1/2 cups beef stock
  • 1/3 cup red wine vinegar
  • 1/3 cup tomato paste
  • 4 onions, cut in wedges
  • 1 whole head garlic, peeled
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 beef brisket pot roast, (about 4 lb/2 kg)
  • 3 tbsp 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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