Sweet and Sour Braised Brisket
Show: Good Deal with Dave Lieberman
Episode: All Night Roasting Party
Rate This RecipeRead users' reviews (26)
- Recipe categories: Meat, Beef, Vegetables, Carrot, Celery, Tomato,
- recipe
- ratings & reviews(26)
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
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.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Funky Fried Chicken
(03:31)
-
Easy Rice Bake Casserole
(02:57)
-
Easy Party Appetizers
(01:47)
-
Three Simple Appetizers
(02:38)
-
Mac and Cheese Throwdown
(03:01)
-
A Star Is Chopped
(00:42:00)
-
Paula's Broccoli Salad Recipe
(02:36)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
30 Essential Summer Foods
30 Photos
-
Ina Garten's Top 5 Places to Eat in Long Island
5 Photos
-
Recipe of the Day: What to Cook in June 2013
36 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Top Cheeseburger Recipes
18 Photos
-
Best BBQ Rib Recipes
26 Photos
-
4th of July Desserts
11 Photos
-
Healthy Summer Sides
27 Photos
-
30 Essential Summer Foods
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 26
Showing 11-20 of 26
Sort by:
SELECT
By JR Doc'
Livonia, MI
on November 10, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is an incredible brisket recipe! I did use a small amount of roux to slightly thicken the sauce prior to putting in the oven. I braised it (covered casserole in the oven for 3 hours at 325 degrees and it turned out perfect! My family loved it! This is a keeper... nice job Dave!
By smith4s
Garland
on March 02, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was a very good recipe for brisket. It just takes a long time to cook. I baked it at 250 for a shorter amount of time and it made it a little less tender.
By Shopinful Chef
Winter Park, FL
on January 08, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My family loved this recipe. I improvised a bit because I didn't have the tomato stuff but had one 15 oz can of diced tomatoes and 1 10oz can of regular Rotel. Put both in the blender for a couple spins, added the rest of ingredients as normal and heated. Since a few people had mentioned that the sauce was to runny, I added about a tablespoon of flour slowly and whisked in before pouring on vegetables and meat. Cooked for 8 hours at 220. Was very tender and tasty. Served it over jasmine rice. Everyone had seconds!!
By chamjoyce_5776683
long beach, CA
on May 23, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
definitely a keeper.
By mryikes
Honolulu, HI
on May 15, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was really good. I can imagine that it would have been better if I had roasted it all day in the oven. I tried to short cut with my crock pot and it wasn't as tender as the tv version. But, the flavor was great!
By nbis1119_7699095
Newington, CT
on May 08, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe tasted great. The cooking time should be 8-10 hrs. not 10 min. I tried baking it for 3 hrs. at 350 degrees and it wasn't tender enough. I then cooked it in my crock pot over night and it was excellent. I suggest using a crock pot, but cutting the brisket to fit in the crock pot and addiing potatoes. The carrots and celery weren't mushy at all. I love this recipe.
By e.grogg_7562102
Williamsport, MD
on April 09, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have been trying different recipes and this one turned out the best and the easiest to find in the grocery store. I am an extreme novice at shoppong in the grocery store and cooking! So trying to cook something from a TV show really seems tough sometimes but this is the easiest to find at the grocery store!
The only issue was trying to find the "Strained Tomatoes"...I couldn't find that? Or even knew what that was so I went with the tomatoe sauce...still turned out fantastic!
Thanks!!!
By Marieh1049
Boston, MA
on March 04, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used a really well aged balsamic vinegar and it came out fantastic!! I'll make this again for sure!!
By pboyce_5699056
Dagsboro, DE
on February 23, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
After browning the meat, I cooked this in my crock pot and it was wonderful. Like the other reviewer I used crushed tomatoes (I only had a 28 oz can and it made a lot of liquid, but I think next time I will just add some other root vegies (parsnips, potatoes, etc because the flavor was really good!
By slievemore_5356408
Brecksville, OH
on February 15, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This brisket turned out beautifully...my only complaint is that it made A LOT of liquid, and it was of a much thinner consistency than I had expected. This might be my fault, though, for not having it covered loosely enough. I only left a couple of small air vents around the edges of the foil, as I was planning to leave it in the oven the full ten hours. Overally, really yummy and the meat was fork-tender.