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.
12 Serving(s)
Ingredients
- 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
Instructions
- Preheat oven broiler with a rack positioned in top third. Coat a roasting pan with cooking spray.
- 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.
- 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.
- 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.
- 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.
- With a sharp carving knife, thinly slice brisket against the grain, transferring slices to roasting pan with braising liquid.
- 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: 77gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe