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Easy Sweet and Sour Brisket

User Rating 3 Star Rating (1 Review)




Giora Shimoni
This easy Sweet and Sour Brisket recipe is great for Shabbos as well as Purim and Hanukkah holiday meals. Just marinate the meat in a mixture of sauerkraut, peeled tomatoes and brown sugar, and then bake for 3 hours. It is amazingly easy to prepare a moist and delicious meat main dish for your family.

Prep Time: 5 minutes

Cook Time: 3 hours

Total Time: 3 hours, 5 minutes

Yield: 8-10 servings


  • 1 5 lb. (2.5 kilo) brisket
  • 1 32 oz. jar (2 550 gram cans in Israel) sauerkraut, drained
  • 1 28. oz (800 grams) can whole peeled tomatoes
  • 2 cups dark brown sugar


1. Place brisket in a roasting pan. In a large bowl, mix together the sauerkraut, canned tomatoes and brown sugar. Pour over brisket. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 325° Fahrenheit (165° Celsius).
3. Bake at 325° Fahrenheit (165° Celsius) for approximately 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done.
4. When cool, thinly slice the brisket against the grain. It is very important to slice the brisket correctly. If the meat is not sliced against the grain, it will be tough.

Tip: It is best to prepare the brisket a day before it is served as the taste is enhanced after it sits in the fridge.
User Reviews

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 3 out of 5
, Member Peter.fromManila

The recipe sounds great but i believe there is an error in the conversion of pounds to kilograms. 1.5 lbs should come out around .6 or .7 kilograms. The difference may throw the recipe off.

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