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Sweet and sour brisket taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Braised Sweet and Sour Brisket

This tender brisket is everything you want in a Jewish style brisket. The sweet and sour brisket is braised in a tangy and rich tomato sauce that glazes over the meat beautifully.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings 6 servings
Calories 572 kcal

Equipment

  • 1 Dutch Oven

Ingredients
  

Main ingredients

  • 3 ½-4 pound brisket
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons olive oil more if needed
  • 1 teaspoon paprika
  • 1 tablespoon tomato paste
  • ¾ cup red wine such as Cabernet
  • 15 ounces tomato sauce
  • ¼ cup brown sugar
  • 2 tablespoons fresh lemon juice
  • 2-3 dashes Worcestershire sauce
  • 2 cups beef stock

Instructions
 

Instructions

  • Preheat your oven to 300 degrees Fahrenheit.
  • Season brisket with salt and pepper on all sides.
  • Heat olive oil in a large pot over medium-high heat. Sear brisket on both sides for about 4 to 5 minutes per side.
  • Remove brisket and set aside on a plate.
  • Add thin-sliced onion to pot; sprinkle with paprika and cook until soft, about 5 minutes.
  • Stir in tomato paste and cook for a couple more minutes to enhance flavor.
  • Pour in red wine, bring to a simmer while scraping the pot.
  • Add tomato sauce, brown sugar, lemon juice, Worcestershire sauce, and beef stock; stir well.
  • Return the brisket to the pot, ensuring it's submerged in the sauce.
  • Cover and seal the pressure cooker, cook at high pressure for 80 minutes.
  • Let pressure release naturally or use quick release method as desired.
  • Remove brisket, let it rest for 10 minutes, then slice and serve with sauce.

Notes

Bring to room temperature: Let the brisket sit out for at least 30 minutes before cooking to remove the chill. Pat it dry: A dry surface helps the brisket get a deep, even sear. Sear every side: Don’t rush this step — searing all sides builds essential flavor. Leave the fat on: The fat cap helps keep the brisket tender. You can skim excess fat from the sauce after cooking. Cook until just tender: The brisket is ready when a fork pierces it easily and releases without resistance. Even better the next day: Slice the cooked brisket and store it in the sauce; it reheats beautifully and tastes even richer after resting.