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Sweet and Sour Brisket Recipe

Sweet and Sour Brisket

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (66)

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Average Rating:

Total Reviews: 66

Showing 21-30 of 66

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  • on February 03, 2010

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    This recipe has become a family favorite! I always trim all of the fat completely off and it is still moist and delicious. The leftovers make a wonderful beef/vegetable soup as well.

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  • on January 07, 2010

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    I'll tell you why this recipe is so fantastic: It's easy, and produces a succulent and flavorful main dish, fit for special guests, and it can be made a day ahead. It is actually better that way. Separate the meat and sauce after cooking, refrigerate, and easily slice the meat into uniform slices the next day and warm up in the sauce before serving. I do prefer to puree the sauce a little, although it's not necessary. It makes for low-stress entertaining. Always a good thing! I've made it three times to rave reviews. It goes great with mashed potatoes and simply steamed vegetables. Thanks, Ellie.

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  • on December 19, 2009

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    I LOVE this recipe and want to make it for the family in a buffet at christmas. Want to know if I can make ahead of time and freeze. What do you think?

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  • on December 17, 2009

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    This is a great recipe for brisket. It goes together quickly and with just a few ingredients you have a really tender and flavorful piece of meat with a scrumptious gravy. I've made this several times and have shared the recipe with friends and family who also really like it. It's a good winter dinner. Try it, I don't think you'll be sorry.

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  • on October 30, 2009

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    This is THE BEST BRISKET recipe EVER!!! Do not be afraid to deeply trim the fat - it will still come out the beautiful. I doubled the amount of rasins because I like a bit more sweet to savory.

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  • on October 18, 2009

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    Don't be afraid to trim the brisket vigorously....It is always moist and delicious without the extra fat. First brisket recipe I've ever tried and wonderful every time!

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  • on July 26, 2009

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    I have made this several times now, and it is the most delicious brisket we've ever had! My family loves it, and it's even MORE delicious the next day as a left over lunch! All of my co-workers come ask what smells so good! Thanks Ellie!

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  • on June 09, 2009

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    This recipe was absolutely fantastic. My husband and I both loved it and will definately make again. Thanks Ellie, outstanding.

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  • on June 05, 2009

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    This is a great recipe. I never made a beef brisket before. I got my brisket right at our local grocery store. I left out the raisins because my kids don't like them and didn't have allspice berries so just added a pinch of allspice. My 9 and 6 yr old raved and had two helpings. Simple, easy and delicious.

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  • on May 25, 2009

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    Although the smell from the cider vinegar cooking might lead you to believe this dish won't end well......it does! I doubled the sauce and served over rice. The brisket was very flavorful and tender. Also, don't be put off by adding the raisens - they plump up and blend in to the dish; you won't really even notice them.

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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories
360
 
Total fat
12g
 
Saturated fat
4g
 
Monounsaturated fat
6g
 
Polyunsaturated fat
1g
 
Protein
46g
 
Carbohydrates
14g
 
Fiber
1g
 
Cholesterol
94mg
 
Sodium
330mg
 
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