Sweet & Sour Brisket
There’s just something so cozy about digging into a nicely cooked brisket, especially when it’s soaked in a tangy-sweet sauce. This Sweet & Sour Brisket recipe is great for get-togethers with family or when you’re celebrating something special. With its perfect blend of flavors and that melt-in-your-mouth tenderness, it’s bound to become a regular star in your cooking lineup.
What takes this classic comfort dish to new heights is the De La Rosa Olive Oil and De La Rosa Balsamic Vinegar. These premium ingredients elevate the dish, adding depth and complexity to every bite. Best of all these products are not just gluten-free but also certified Kosher for Passover and all year round.
Whether you are hosting a get together or simply craving a comforting meal this dish is sure to hit the spot. Enjoy this timeless classic with friends and family and savor every bite.
Get more brisket recipes here.
Sweet & Sour Brisket
Ingredients
- 2 tablespoons De La Rosa Olive Oil
- Kosher or fine sea salt
- Black pepper
- 4 pounds beef brisket
- 2 onions , sliced
- 4 cloves garlic , minced
- 1 cup water
- 1 cup ketchup
- ½ cup De La Rosa Balsamic Vinegar
- ¾ cup brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch or arrowroot starch , optional
- Chopped parsley
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Season beef generously with salt and pepper. Brown the brisket on all sides. Remove from pot to a plate.
- Add onions and cook, stirring occasionally, for 4 minutes. Add garlic and cook, stirring, for 30 seconds. Add water, ketchup, vinegar, brown sugar, onion powder, and garlic powder. Raise heat and bring to a boil. Stir well. Add the brisket back to the pan along with any juices accumulated. Cover the pan, lower heat, and simmer for 2 ½-3 ½ hours, flipping the brisket every 30 minutes. When the meat is tender but not falling apart, take off the heat, let it cool to room temperature, and refrigerate overnight.
- Thirty minutes before serving, remove from the refrigerator and scrape off any fat accumulated at the top. Remove the meat and slice. Return to the pot and heat over medium heat for 15 minutes or until heated through. Put the meat on a platter.
- To thicken the gravy, mix cornstarch or arrowroot starch with about ¼ cup water. Bring the gravy to a boil, stir in the cornstarch slurry, and boil for about 1 minute or until thickened. Ladle some of the gravy over the brisket and serve the rest on the side. Sprinkle chopped parsley over and serve.
Nutrition
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