Sweet and Sour Brisket

This is a favorite from the Joy of Cooking! The house smells so good while the brisket cooks that you are practically drooling by the time it comes out of the oven. The recipe suggests serving them with potato pancakes. Mashed potatoes are also good as is pasta. Guaranteed for a few meals! Great shredded and turned into BBQ beef or chopped into tacos or burritos or into a soup!!

Preheat oven to 350 degrees. Pat dry:

3 1/2# trimmed first cut or thin cut beef    brisket

Spread with 3 cloves of finely chopped garlic and black pepper to taste

Heat in a large roasting pan or ovenproof casserole

2 T. vegetable oil

Brown the brisket on both sides. While it is searing add

2 large onions, sliced .

Remove brisket when browned and reduce heat to medium and cook onions until very brown-at least 20 + minutes.  Add to deglaze pan:

1/2-1 cup wine

1/2 cup beef stock or broth, may need more if using a crock pot as it tends to evaporate

Cook for one minute scraping up the browned bits. Stir in

1 cup chili sauce (you can use ketchup in a pinch)

1/4 c. dijon mustard (My neighbor, Hannah told me about this addition and it makes the sauce like velvet!)

1/2 cup cider vinegar

1/2 cup packed dark brown sugar

1 bay leaf

Return the meat to the pan and spoon sauce over it. Cover tightly and roast 2-3 hours, until the brisket is fork tender. Let brisket cool in sauce. You can serve right away or the next day-this is one of those recipes where it is better the next day!  You can remove the brisket from the sauce and the bay leaf, slice the meat and return it to the sauce. Reheat in a 350 oven for 25-30 minutes. Serves at least 6-8 people.


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