🐰 Easter Feast Essentials
Shop Now >

Brisket with Sweet & Sour Sauce

A delightful twist on brisket, this recipe combines succulent beef with a flavorful sweet and sour sauce, creating a balance of tanginess and sweetness that complements the meat perfectly.

4 hrs 20 mins
12 Serving(s)
Brisket with Sweet & Sour Sauce


  • 6 lb. flat-cut beef brisket
  • 2 tbsp. cracked black pepper
  • 2 tbsp. Schnucks vegetable oil
  • 3 lb. Vidalia onions, peeled & quartered
  • 6 medium carrots, peeled & trimmed
  • 1 small head garlic, cloves separated & peeled

Sweet & Sour Sauce

  • 1 large green bell pepper, seeded & sliced
  • 1 large red bell pepper, seeded & sliced
  • 1 (20 oz.) can pineapple slices, with juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup Schnucks less-sodium soy sauce
  • 1 tbsp. Schnucks ground ginger
  • 1/2 tsp. Schnucks ground cloves
  • 6 green onions, sliced for garnish


  1. Preheat oven broiler with a rack positioned in top third. Coat a roasting pan with cooking spray.
  2. Rub brisket all over with black pepper; season with salt, if desired. Transfer to prepared pan, fat side up; broil 5 minutes per side. Remove from oven and set aside. Reduce oven temperature to 275 degrees and move rack to middle position.
  3. In a large skillet, heat oil over medium-high until shimmering. Add onion, carrot and garlic; cook, stirring frequently, 5 minutes. Season with salt and additional pepper, if desired. Stir in crushed tomatoes, bell peppers, pineapple, vinegar, soy sauce, ginger and cloves. Bring to a simmer, stirring to combine. Remove from heat and set aside.
  4. Pour simmered sauce over brisket. Arrange vegetables in an even layer around brisket, then tightly cover with foil. Roast until fork-tender, 3–4 hours. Remove from oven and set aside.
  5. Turn off oven. Transfer brisket to a cutting board, tent with foil and let rest 30 minutes. Return pan with braising liquid to oven to keep warm.
  6. With a sharp carving knife, thinly slice brisket against the grain, transferring slices to roasting pan with braising liquid.
  7. Cover with foil and let stand 30 minutes in warm oven. Serve warm, garnished with preferred herbs and vegetables.

Nutrition Facts

563 Calories Per ServingFat: 16gSaturated Fat: 5gCholesterol: 220mgSodium: 256mgCarbohydrates: 23gFiber: 5gSugars: 14gProtein: 77g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe