Food Network
Home> Recipes> Comfort food>
Sweet and Sour Braised Brisket Recipe

Sweet and Sour Braised Brisket

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (26)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 26

Showing 1-10 of 26

Sort by:

Newest

  • on March 28, 2012

    Flag

    The best!!!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 14, 2011

    Flag

    I made this Brisket a few times and even my 14 year old daughter who hates to eat meat asked when we can have it again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 19, 2011

    Flag

    perfect exactly the way it is. the sauce initially doesn't taste like anything special right after combining the ingredients, but after hours of cooking with the meat, it was perfect. the meat held it's shape but was incredibly soft. i had to cut the brisket into 2 pieces to fit into baking dishes. next time i'll just use my large dutch oven and not bother with transferring the brisket from a saute pan to a baking dish.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 25, 2011

    Flag

    The flavors were great. However, the meat was tough. I'm not sure if this is how all briskets are but if it is, I would rather stick with a good trustworthy chuck roast for tenderness. I think I will try this same recipe with a chuck roast next time because the FLAVOR itself was wonderful- just not the texture. Also, the recipe says to use a shallow baking dish. Don't. I would recommend using a regular roasting pan equipped for a lot of juice. I used a shallow baking dish like the recipe said & ended up sloshing hot juice everywhere (thankfully didn't get burned when I removed it from the oven. Use a regualr roasting pan that is equipped for holding such juices!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 06, 2010

    Flag

    This gentile wanted a little taste of Hanukkah brisket, so I came to this trusted chef for inspiration. Dave, come here; I want to kiss your face! It was beautiful. So tangy, so sweet, so tomatoie. For me, the sauce needed just a little extra red wine vinegar, but with that it sang.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 04, 2010

    Flag

    LOVED it!!!!! This is the first time Ive made a brisket and I have to say, this will be the recipe I will always use! The red wine vinegar and brown sugar made it absolutely delicious!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 17, 2009

    Flag

    I followed this recipe to the letter and it came out really tasty! I even had the Pomi strained tomatoes. I cooked it all in the slow cooker instead of the oven, as this recipe is perfect for that. I cooked it for 6&1/2 hours on low and that was more than enough time. The sauce is really flavorful too. The only thing I would do differently next time is to add cornstarch and water to the sauce when it initially goes in the pan to cook down. The reason is b/c the sauce is a little watery and could use a thickening agent. Otherwise, very good and I'd definitely make it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 13, 2009

    Flag

    I made this recipe in a crockpot (on low for 10 hours and it was amazing. My mom, dad, and brother were very pleased...we are having it again a week from today!! Also, we had some corn muffins leftover from a carryout meal the night before; they were a great complement with this great meal.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 14, 2009

    Flag

    I can't even make a regular roast after making this one! The sweet/sour juice from this roast is the best for sopping up with some bread. I froze my leftovers and they were just as tasty the second time around! Excellent recipe and definitely a keeper!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 25, 2009

    Flag

    I browned the meat in a pan and then put everything in my crock pot on low for about 8 hours. (I didn't have any time to sit at my house for 10 hrs to watch the oven. I made the dilled potatoes that went with this and it's a favorite in our household. I used crushed tomatoes instead of the strained because, like others, I had no clue where to find these. The meat was very tender, I doubt it was any less tender than in the oven.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.