Learn My Secrets to the Best Sweet-and-Sour Brisket

Jump to Recipe Print Recipe

I’ve posted several brisket recipes in the past, but bar none, this year’s brisket is the best I’ve ever made.  It’s so perfectly tender that it melts in your mouth.

The Perfect Brisket

Let me tell you, I’ve had my fair share of tough, chewy brisket in my life. After years of trial and error, I finally found the trick to making a perfectly tender brisket! The next time you’re at the butcher counter, ask for the “second cut” of brisket. They’ll know exactly what you mean. This cut of meat has way more marbling, layers of fat, which ultimately make this cut of meat more flavorful when you cook it for a long period of time.

I was very close to avoiding brisket for Rosh Hashanah this year when a friend of mine expressed how badly she wanted it. We were going to keep it simple and make a roast chicken! Of course, I couldn’t let my friend down. I sent my husband to the store to buy a piece of brisket and he came home with a 16 lb. piece of meat! After cutting off a piece big enough for my crowd, I froze the leftovers.

So, what kind of sauce did I make to go with this beautiful cut of brisket? I used a combination of several ingredients that happened to be in my fridge, and voila! I had a sweet-and-sour sauce ready to go.

With a Fuji apple tree right in my backyard, I happened to have homemade slow cooker apple butter in my fridge. You can find apple butter in grocery stores or farmers markets if you don’t have time to make your own.

I was inspired by a friend of mine who had been raving about a cranberry relish that she used for her brisket.  I found a jar in my pantry of Apple-Cranberry Chutney from Stonewall Kitchen and it proved to be the perfect tangy compliment to my homemade apple butter.

These two ingredients inspired the sweet-and-sour sauce for my brisket. I combined ketchup, cranberry chutney, apple butter, apple cider vinegar,  brown sugar, chicken broth, salt, and pepper.

This brisket cooks for 5-6 hours until it’s perfectly tender. Let me tell you, this incredible “second cut” of brisket combined with my sweet-and-sour sauce turned out to be a home run with my guests! Everyone said this is, by far, the best brisket I have ever made.

Let me know if you think so too!

Sweet-and-Sour Brisket
Sweet-and-Sour Brisket
Print Recipe Sweet-and-Sour Brisket
Prep Time: 10 minutes
Course: Beef, Entree, Jewish
Cuisine: Holiday
Servings: 8 people

Ingredients

  • 4 lbs brisket second cut
  • 1 cup ketchup
  • 1 jar cranberry chutney the Stonewall kitchen brand is my favorite
  • 1 cup apple butter
  • 1 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 2 cups chicken broth
  • 2 onions sliced into half rounds
  • 6 carrots peeled and sliced into chunks
  • 1 Tbsp salt and freshly cracked black pepper
  • 1 Tbsp vegetable oil

Instructions

  • Preheat oven to 400 degrees.
  • Heat vegetable oil in a large roasting pan on top of stove.
  • Add onions. Cook on medium high heat until onions are translucent. Remove the onions and place aside.
    Stir together in a medium bowl, the ketchup, chutney, apple butter, apple cider vinegar, brown sugar and chicken broth.
  • Salt and pepper the brisket. Turn up to high heat and add brisket to the pan. Sear on both sides until well caramelized. Add the rest of ingredients. Add the onions back into the pan. Bring to a boil. Turn off heat and place in oven.
  • Cover with foil and place in oven for 1 hour at 400. Turn oven down to 325. Cook until tender, another 4-5 hours.
  • Take out of oven. Slice and put back into sauce. Keep covered with foil in 300 degree oven until ready to serve.

With all of the beautiful apples from our tree, I also made an apple cake this year! Stay tuned for the recipe.

This brisket is the perfect love letter to fall.  Now that I know about the second cut, I’ll never go back. Don’t just save this recipe for a holiday, make it all year long!

I hope you’ll take my advice and try this perfectly tender brisket recipe on your own. Let me know your favorite way to make brisket in the comments section below.

Xo,

Pamela

69 Comments

  10. Robertflisy on at

    aarp approved canadian online pharmacies: buy medication online – canadian medications

  12. RichardHuddy on at

    indian pharmacy online: world pharmacy india – online shopping pharmacy india

  15. Newsmax TV Live on at

    There is definately a lot to find out about this subject. I like all the points you made

  26. VernonTix on at

    lisinopril 5 mg medicine: zestoretic 5 mg – lisinopril no prescription

  35. ScottCiz on at

    amoxicillin 500mg pill: amoxil for sale – amoxicillin order online

  51. Timothyhon on at

    sildenafil oral jelly 100mg kamagra: buy Kamagra – sildenafil oral jelly 100mg kamagra

  52. Williethutt on at

    amoxicillin in india: amoxicillin 500 mg – amoxicillin no prescipion

  55. Charlesnoich on at

    online pharmacy india: india pharmacy – п»їlegitimate online pharmacies india

  62. TRM Network on at

    I m often to blogging and i really appreciate your content. The article has actually peaks my interest.

  63. bbcfarsi on at

    I very delighted to find this internet site on bing just what I was searching for as well saved to fav Watch bbcfarsi

  64. newsmax live stream on at

    Good post! We will be linking to this particularly great post on our site. Keep up the great writing

  66. Fox News Radio on at

    Very well presented. Every quote was awesome and thanks for sharing the content. Keep sharing and keep motivating others.

  67. Pamela Morgan on at

    I have never made it on the stove but you could try.
    I like the oven because I don’t have to worry about it and
    it stays at the same temperature.

  68. sharon marantz walsh on at

    Can this be made on the stove and not in the oven?

  69. debi levenson on at

    Thank you.Funny i never made a brisket and to top it off i am jewish

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating