Braised beef brisket in sweet and sour sauce
Votes: 10
Time: 30 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
A new twist on a traditional recipe: cook beef with a hearty side of carrots and potatoes in a mixture of red wine vinegar, brown sugar, and tomatoes. This will give you tender, melt-in-your-mouth meat with a savory flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 piece of brisket (2.7 kg) top
- Salt
- Vegetable oil
- 225 g of peeled and cut into 5 cm pieces carrots
- Several stalks of celery, cut into large pieces
- 3 medium onions, peeled and cut into 8 pieces
- 1 head of garlic (separate the cloves, peel and lightly crush)
- 1 pack (740 g) of pureed tomatoes
- 1/3 cup light brown sugar
- 1 cup chicken broth
- 2 tablespoons red wine vinegar or apple cider vinegar
We recommend
Recipes with similar ingredients: beef, celery, carrot, onions, garlic, tomatoes, wine vinegar, apple cider vinegar, brown sugar
Cooking the dish according to the recipe:
- Preheat oven to 90°C.
Rub the brisket with a generous amount of salt and vegetable oil.
Heat a large skillet over medium-high heat. Add vegetable oil to coat the bottom of the pan. When the oil is hot and almost shimmering, add the meat and sear on both sides. Transfer the brisket to a shallow baking dish. Add the vegetables to the skillet.
Fry until golden brown and tender, about 5 minutes. Place the vegetables on top of the brisket. - In a bowl, combine tomatoes, sugar, broth and wine vinegar and pour into the same pan.
Simmer for a few minutes to allow the mixture to absorb the meaty aroma from the pan, then pour into a baking dish. The meat should be 3/4 covered with liquid. Cover the dish loosely with aluminum foil and bake for 8-10 hours, until tender and falling apart.
Slice thinly and serve with the resulting meat-flavored vegetable sauce.
Categories:
recipe / Dinner / Main courses / Meat / Jewish cuisine / Dave Lieberman
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