Best Sweet and Sour Brisket Recipe

AMAZING!!!! I did do some things different. I let it come to a boil then I put into a baking dish with a lid and put it into the oven at 325 degrees for 2 1/2 hours. I also added Lipton onion soup mix on top and instead of white vinegar I used apple cider vinegar. I also added carrots. It came out delicious, and I will be making this again and again! thank you :)

I've used this recipe twice a year for about 4 years and think it is wonderful. I've made a few changes which enhance the delishiousness of this dish that I thought I would share. First, I add a full 28 oz can of diced tomatoes, 1 1/2 lb of small potatoes, and 4 or 5 large carrots cut into 1 inch pieces to the mix. I baste and turn the meat every 30 minutes using an electric frying pan set at 250 degrees for 3 hours and after overnight in the refridgerator, I add 2 cups of water to create a rich broth with which we smother the slices.

I had to make it with beef chuck tender roast because there wasn't 4lbs of brisket at the store. I still sliced it all in a casserole dish when it was done, poured the juice over it to marinate, covered the casserole dish in aluminum foil and put it in the fridge overnight. I reheated it covered in the oven for 10 minutes and had it for dinner the next day. It was still a winner! Everyone loved it. Even my youngest who is a picky eater decided to have it in a sandwich and ate it all that way.

Turned out great, made it for Easter. We were tired of traditional ham or lamb cycle. Tender ,Juicy, big hit! Changes OH YEAH...recipe was for a four lb. brisket. I did a 10 pounder . Stole the cook times and temp and method from Blackjack Brisket.(kinda) pan browned, 275 degrees , foil covered, baked 7 ,hours.(no beer) Seasoned it with Pappy's Prime Rib Rub before browning, substituted red wine vinegar, head of garlic and , followed rest of recipe ( X3 amounts) and added multi-colored carrots for flavor and color.

I have made this several times because it is a big hit. I'm impatient so I put it in the Instant Pot with half the water for 55 min. *Perfection!* I also prefer the apple cider vinegar instead of white.

Today I looked up recipes for Brisket, clicked on this one and found it to be the same recipe that I have been using since the late 90's. It is my go to recipe for the holidays. I brown the brisket in onions and three cloves of garlic. I also double the sauce and cook the brisket for 3 hours on the first day. I cool it over night in the sauce, slice then cook for an additional 1 1/2 hrs to 2hrs the second day until its fork tender. It's amazing! The longer it simmers in the sauce the better it tastes. I have also cooked it with carrots and potatoes which I add on the second day of cooking.-Jdee

I have been making this recipe for years. I sprinkle the meat with onions soup mix and then pour the sauce over the meat. Cover tightly and roast in the oven for 2 1/2 to 3 hours. It has to chill overnight in order to slice easily and cleanly.

This is a really good recipe very flavorful and extremely tender. I have also used other cuts of meat, pork chops with and with out bone trim off all fat the first time I use the chops there was a larger amount of grease in the sauce. Also use flank steak comes out just like the brisket, going to try chicken next. I use more onions and extra sauce, there usually isnt a lot of leftovers. I’m making this for Christmas dinner I’ll upload a photo.

My recipe is extremely similar to this but with a few modifications. I use balsamic vinegar instead of white. I also put worcester sauce. I use a whole head of garlic, smashed (easier than cutting). I cook for 6 hours at least (uncovered at the end to reduce it). Then I separate the meat and the pour all the sauce into a container and refrigerate both overnight. The next day I remove all the fat from the sauce, then slice the meat and recombine, letting them marinate another day before eating. it's a smash hit every time.

Used ingredients listed, except I was out of white vinegar, so I substituted apple cider vinegar. I put the brisket in the crockpot and then mixed the remainder of the ingredients together and poured over the top. Cooked on Low for 11 hours and then followed the remaining instructions. Meat was delicious and I didn’t have to babysit it at all by using the crockpot!

Loved!! I do have to admit that my review is mostly for the sauce, because unfortunately I did not have beef brisket and used chuck roast (came out delicious cooking it as the recipe states, though only for around 2 hours). The sauce has a delicious home-made barbecue taste to it, but I personally had to make a slurry (2T flour + 2C of the sauce) so it would be more on the gravy-ish side. This will be made again!

Used beef broth instead of water.

Tried and true great recipe. Always a hit.

This recipe is amazing. I made it as written and love it. The whole family loves it.

Wow, just wow. So delicious.

Great recipe made as Louise instructs! We are not Jewish, but my whole family lives this brisket!

Seared on my pellet grill on all sides, then added everything to a crockpot on low for 12 hours. amazing.

I have made this recipe multiple times and it's always a hit. So easy. So delish. I think stove top is better than in the oven.

Fantastic recipe!! Comes out perfect everytime!

I make this recipe every year. I love that I get credit for making something so delicious when it’s so easy!