Sweet and Sour Braised Brisket
Sweet and Sour Braised Brisket
This recipe doesn’t call for browning brisketbefore braising it. Removing the foil cover from the meat during the last 30minutes of cooking ensures an inviting deep color.Brisket is sold whole, which is 10 or 15pounds, and too much meat for even me to suggest. Instead choose either thefirst cut (also called the flat), which is a lean and expensive piece ofbrisket, or the front cut, which is fatty but tasty. I opt for the inexpensivefront cut.
Ingrediënten
- 2 jars 12 ounces each chili sauce
- ÂĽ cup balsamic or white wine vinegar
- ÂĽ cup Dijon-style mustard
- 1 cup lightly packed brown sugar
- 2 large cloves garlic chopped
- 1 large onion chopped
- 4 cups baby carrots
- 6 pounds brisket trimmed of outside fat
Instructies
- Preheat the oven to 350 degrees.
- Spoon the chili sauce into a 15-x-20-inch roasting pan.
- Fill the chili jars with water and add both jars of water, which is 3 cups of water to the pan.
- Add the vinegar, mustard, brown sugar, garlic, onion, and baby carrots and stir well.
- Place the brisket over the vegetables.
- Add a sheet of heavy-duty foil and cover the roasting pan.
- Place the pan in the oven and let the beef braise for 2 1/2 hours.
- Don’t be tempted to baste the beef.
- Let it simmer in it’s own juices while you put your feet up.
- After the 2 1/2 hours, remove the foil and let the beef brown for 30 minutes.
- Remove the pan from the oven.
- Remove the beef from the pan liquids and let it stand for 10 minutes to make carving easier.
- Cut 1/3 of the beef into a serving piece.
- Slice this portion across the grain into slices 1/4-inch thick.
- Arrange the sliced beef on a serving platter.
- Spoon 1 cup of the pan juices and the vegetables over the beef.
- Refrigerate the remaining beef and pan juices and vegetables for two more dinners.
