A Christmas Brisket

brisket

This is a traditional Jewish style brisket, sometimes called a Sweet and Sour Brisket. Its tender and tangy and smothered in wonderfully delicious gravy. This is a make-ahead meat which will serve a crowd. I usually make it for Christmas Eve or Christmas night dinner and its always a hit. The leftovers are pretty awesome too.

4 lb brisket

1 cup water

1 cup ketchup

½ cup white vinegar

2 onions, sliced

1 garlic clove minced

¾ cup brown sugar

1 tbsp salt

in a large dutch oven or skillet, heat the brisket over medium high heat and cook until browned on each side. Add all the other ingredients and stir. Bring to a boil then cover and reduce to low.  Simmer until tender, turning occasionally being careful not to overcook. Depending on the thickness of the cut, it may simmer for 2-3 hours.

Remove the brisket and allow to cool. Slice the meat against the grain and arrange in a 9×13 inch baking pan. Pour the gravy on top, cover and refrigerate overnight. Reheat before serving.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s