Sweet and Sour Brisket

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This is one of my favorite recipes from Ellie. It's delicious and super easy. I made this for a dinner party and it was gone before everyone had a chance for seconds...oops :. It's also perfect for a busy Mom like me (with 3 kids under six to not have to spend to much time cooking a great meal. You won't regret trying this recipe!

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I had this recipe in Ellie's cookbook and decided to make it. I did not change anything for this recipe and it turned out soooo flavorful I thought I died and went to heaven with my first bite. I made it with mashed potatoes and peas. I could not believe how easy it is to make. It is a Sunday dinner spectacular. Thanks Ellie for another staple in my house.

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This is one of my "go to" dishes. I often substitute prunes or apricots or currants for the raisins (just depends on my pantry. It is my family-favorite Hanukkah brisket. Super with latkes! Thanks Elie!

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Delicious! The raisins were a nice surprise... I was a little skeptical but they plumped up so nice and were super sweet. One of mine and my husband's favorites!

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i had a brisket in the freezer for a while and didnt want another smoke or barbeque. this was perfect.
i love country captain chicken and it has raisns so i gave this a shot. my husband ate and ate and i ate and ate. and after all the eating there were leftovers for sanwiches.
It cut perfect thin slices and the sauce was rich and savory with the raisins add a suprise sweetness that is perfect. i served it with whole grain noodles. there were plenty of left overs which didn't last long.
dont knock the recipe or the raisins unless you've tried it!
yum

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Any time that you cut a brisket, cut it with an electric knife and it will cut perfectly

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This was one of the best tasting dishes I've made of Ellie's. I served it over egg noodles (No Yolk of course. All of my co-workers wanted the recipe once I let them taste it. Once again Ellie, you've got a winner!!!!!

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I normally like Ellie for her low fat meals but this one is such a dissapointment. I followed the directions exactly, thought wonderful, we can eat this tonight and I'll make some sandwiches with the leftovers later... I dont even know if I can eat this now let alone later... maybe with a ton of bbq suace to drown out the flavor... YUCK.. sorry Ellie, maybe next one will be better.

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This brisket turned out so good, I loved it. I loved the flavors and it was easy to make. I did leave out the raisins both times I made it, but that's the great thing about a recipe, you can tweek it to fit your taste. With the exception of the raisins, I followed this recipe to the letter and it is the best dish I have ever made. Thanks Sylvia, for tip about refrigerating prior to slicing, because I did have difficulties. Thanks Ellie, for a great and easy recipe!!!

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Ellie, really... raisins are SO wrong. You got the cider vinegar right; brisket needs the acidity. I have to say, Dave Lieberman's brisket recipe (elsewhere on foodnetwork.com is quite superior to this one.

Sylvia is right - always prepare the day before, chill, then slice. (Don't slice while hot - you won't get neat slices, you'll get shreds and tears and a real mess. Reheat the sauce, slip the cold slices into the hot sauce to reheat, and serve.

Freeze the sauce in single-serving units; freeze the slices lying flat on a sheet pan on wax paper. Once they're frozen, wrap'em and bag'em. Now you can have hot brisket any time: just melt/reheat the sauce (don't boil; not even simmer; target temp 150 F or so and slip the frozen (!! slices in. They'll defrost, then reheat, very quickly.