Best Sweet and Sour Brisket: Tender Jewish-Style Beef Brisket
This brisket is exceptionally tender and juicy.The sauce is rich, tangy, and slightly sweet.Slow braising develops deep, comforting flavors.Onions and carrots add natural sweetness.The dish tastes even better the next day.Perfect for holidays, celebrations, and make-ahead dinners.
Ingredients
For the Brisket
- 4 to 5 pounds beef brisket
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Vegetables
- 3 large onions, thinly sliced
- 3 carrots, sliced
- 4 cloves garlic, minced
Sweet and Sour Sauce
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon paprika
Instructions
- Pat the brisket dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or roasting pan. Brown the brisket on both sides until richly colored.
- Add onions, carrots, and garlic. Cook for 5 minutes until softened.
- Combine crushed tomatoes, ketchup, brown sugar, vinegar, Worcestershire sauce, tomato paste, beef broth, and paprika.
- Pour the sauce over the brisket. Cover tightly and bake at 325°F (165°C) for 3 1/2 to 4 hours until very tender.
- Transfer the brisket to a cutting board and let rest for 20 minutes.
- Cut into thin slices for maximum tenderness.
- Return slices to the sauce and serve hot.
Notes
- Slice against the grain for tender results.
- Brisket improves in flavor overnight.
- Keep the pan tightly covered while braising.
- Use low, steady heat for best texture.
- Adjust sugar and vinegar to taste.
- Skim excess fat before serving.
- The sauce thickens as it cools.
- Resting prevents juices from escaping.