Ingredients Jump to Instructions ↓

  1. 1 (1 1/2kg) beef brisket, first-cut or flat-half cut, trimmed of any excess fat

  2. 1 tsp salt

  3. 1/2; tsp freshly ground black pepper

  4. 30ml rapeseed oil

  5. 1 medium onion, cut in

  6. 1/2;, then thinly sliced into 1/2; moons

  7. 3 cloves garlic, chopped

  8. 450ml tinned tomato sauce, preferably no salt added

  9. 60ml low-sodium chicken broth or water

  10. 3 tbsps firmly packed dark brown sugar

  11. 85ml plus 15ml cider vinegar

  12. 50g raisins

  13. 5 black peppercorns

  14. 1 allspice berry

Instructions Jump to Ingredients ↑

  1. Sweet and Sour Brisket 1) Preheat the oven to 150 degrees C. Pat the brisket dry and sprinkle with the salt and pepper.

  2. Heat 15ml of the oil over medium-high heat in a casserole dish or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate.

  3. Add the remaining 15ml oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, broth, brown sugar, 85ml of the vinegar, the raisins, peppercorns, and allspice and stir to combine well.

  4. Bring mixture to a boil, return brisket and any accumulated juices to the pot, spoon some of the tomato-vinegar mixture over the brisket, cover tightly, and transfer to the oven. Cook until the brisket is fork tender, 2 1/2 to 3 hours.

  5. Remove the brisket from the oven, transfer the meat to a cutting board, and let rest for 10 to 20 minutes or, if serving later, cover and refrigerate the meat and sauce for several hours or overnight.

  6. When you are ready to serve, cut the meat against the grain into 0.5cm thick slices. Stir the remaining 15ml of vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve.


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