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| Jewish Style Sweet and Sour Brisket |
"This is the first-rate brisket you will ever flavor. No depend who comes for dinner, they usually make sure that I'll be making this brisket. It is a very conventional dish for Rosh Hashanah and Passover however it simply is a winner any time of the 12 months for anybody who loves very gentle pork."
Ingredients :
- four 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
Instructions :
| Prep : 15M | Cook : 10M | Ready in : 11H |
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- Heat brisket in a large skillet or dutch oven over medium-high warmness. Cook until browned on all facets. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cowl and decrease heat to medium-low. Continue simmering till smooth, turning brisket sometimes, 2 hours and 30 minutes to three hours and 30 minutes.
- Remove brisket and allow to chill earlier than cutting the meat against the grain. Place brisket slices in a 9x13 inch baking pan or big platter and pour gravy on top. Cover and refrigerate in a single day. Remove any extra fats and reheat before serving.
Notes :
- Try the use of a Reynolds® gradual cooker liner in your gradual cooker for easier cleanup.
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