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
Ingredients:
- 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
Preparation:
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.
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.