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