Sweet and Sour Brisket

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I didn't know what allspice "berry" was, so I just used allspice (which you can buy at any grocery store. Plus, I just used ground pepper rather than 5 peppercorns. I also added a bit more sugar and apple cider vinegar. Put it in there for 2.5 hours and all my guests thought I was a cooking genius! It truly was delicious. I sliced up the meat in advanced and soaked it in a big bowl with all the juices and sauce...delicious! I also added home-made garlic mashed potatoes...bad call. This is very easy to make, just takes a while to cook. Good luck!

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I was afraid to make this because I thought it might give everyone indigestion, but it didn't. It was delicious and very easy. Did substitute 1 tsp ground allspice for berries. Will definitely make it again. Very tender meat. I had plenty of liquid in the gravy because I didn't cut off the excess fat from the meat beforehand.

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We made this dish at least 4 times. It was the best brisket we ever had and I am so glad I remembered the name of it. I lost my copy and will be making this for the super bowl.... Thank you

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My family loves this recipe! It is on our rotation quite often especially in the cold months of the year. Great comfort food!

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This was delicious. Even my 4 year old went on and on about it. She loved the sauce and the meat was very tender. I used closer to 4 cloves of garlic, and because it had to share the oven for the beginning of cooking, it was at 350 for the first 45 minutes, and 300 for the remainder - close to 3 hours. Otherwise I prepared it exactly as written. Great for Rosh Hashanah.

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Absolutely delicious! I love one pot meals, and this is definitely at the top of my list of favorites!

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One satisfied customer! Wow, what a delicious sauce. I decided to double sauce so I could get more onions for my husband as well as for me. I used 1 tsp. of Allspice since I could not locate the berries in the store. Thanks Ellie. Love your show.

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This Brisket was delicious.I did add Cumin and some Italian seasoning to my Brisket. I let mine cook until it was easy to pull apart with a fork like pork shoulder. I cooked it for almost 3 hours, so my sauce was very thick. I added some extra raisins and instead of allspice berry i used 3 Jamaican allspice whole corns and crused them.

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This brisket was VERY good. I did add some chicken stock to the sauce at the end with the 1 tbs vinegar to thin it some.

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My family enjoyed and said it's a keeper - it's even better the next day. I make brisket several times during the winter and am always looking for new recipes - this one will be added to the rotation. I did not use the raisins but will try next time. Served over mashed potatoes - yum. The sauce had thinned out a bit so while I was slicing the meat I put the pot on to boil and added the extra tbspn of cider vinegar and that did the trick - brought to boil and then a med simmer about 10 minutes. For those of you saying the meat shredded you were probably slicing with the grain - make sure to slice against the grain. If eating the next day - I always slice my briskets the day I make them and put them back into the sauce and refridgerate. The brisket will absorb the sauce and become even more flavorful - imo. Thanks Ellie!!!! Miss you on foodnetwork - don't get the cooking channel.