Zippy Sweet Sour Beef Brisket Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a large Dutch oven or heavy roasting pan over medium-high heat; pat brisket dry with paper towels. Rub meat with garlic and cracked black pepper and place into the hot oil. Brown brisket on both sides, 3 to 4 minutes per side. Remove brisket and set aside.
• Reduce heat to medium and cook and stir onions until very browned, about 10 minutes; stir beef broth and red wine into the Dutch oven. Scrape up any brown bits and bring the mixture to a simmer.
• Stir chili sauce, brown sugar, cider vinegar, and bay leaf into the red wine mixture; place brisket in the sauce. Spoon sauce over the meat and cover the Dutch oven.
• Bake in the preheated oven until the brisket is tender, 2 to 3 hours. Let brisket cool in pan. Remove brisket, slice the meat, and return the slices to the pan.
• Return to oven and bake until the sauce is bubbling, 10 to 15 minutes.

Steps:

• Preheat oven to 400 degrees. Place brisket in a large, heavy-bottomed roasting pan; season with salt and pepper. Heat oil in a large straight-sided skillet over medium-high; add onions, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring, until onions are translucent, 3 to 4 minutes. Add broth, chili sauce, brown sugar, and vinegar; bring to a boil.
• Place roasting pan over two burners; pour in broth mixture and return to a boil. Cover pan with parchment-lined foil and roast in oven 30 minutes. Reduce oven temperature to 350 degrees; roast 1 hour, 15 minutes more. Add carrots and potatoes and continue roasting, uncovered, tossing vegetables occasionally, 1 hour. Baste meat with pan juices and continue to roast, basting and tossing vegetables occasionally, until meat is tender but not falling apart, and potatoes and carrots are cooked, about 1 hour more.
• Transfer brisket to a cutting board. Let stand 10 minutes, then slice and serve with sauce, vegetables, and parsley.

Steps:

• Preheat oven to 200 degrees F.
• Rub brisket generously with salt and vegetable oil.
• Heat a large saute pan over medium-high heat. Add vegetable oil to evenly coat pan and when the oil is hot and is just beginning to smoke, add the brisket and brown on both sides. Transfer the brisket to a shallow baking dish. Add the vegetables to the saute pan. Cook until they brown and start to soften, about 5 minutes. Then pour the vegetables over the brisket.
• Whisk together the tomatoes, sugar, stock and vinegar in a mixing bowl then pour it into the same saute pan. Cook for a few minutes to get all the flavor out of the skillet, and then pour over the brisket. It should be at least 3/4 of the way submersed in the liquid. Cover the dish loosely with aluminum foil and bake for 8 to 10 hours until tender and the meat begins to fall apart. Slice thinly and serve with veggies and cooking liquid.

Steps:

• Preheat the oven to 300 degrees F.
• Pat the brisket dry and sprinkle with the salt and pepper. Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate.
• Add the remaining 1 tablespoon 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, 1/3 cup of the vinegar, the raisins, peppercorns and allspice and stir to combine well. Bring the mixture to a boil, return the 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.
• 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. When you are ready to serve, cut the meat against the grain into 1/4-inch-thick slices. Stir the remaining 1 tablespoon vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve.
• Yield: 10 servings, serving size: 4-ounces brisket plus 3 tablespoons of sauce

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Put flour into a large, sealable plastic bag; add beef cubes and seal bag. Shake bag to coat beef in flour; transfer beef to a large casserole dish.
• Top beef with sliced onions.
• Whisk water, ketchup, soy sauce, vinegar, Worcestershire sauce, and sugar together in a bowl; pour over the onion slices. Cover the dish with aluminum foil.
• Bake in preheated oven until the beef is tender enough to pull apart with a fork, about 3 hours.

Steps:

• Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
• Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
• Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.

Steps:

• Let meat stand at room temperature for 30 minutes before cooking. Heat oven to 325 degrees.
• Place everything but the soda, olive oil and brisket into a food processor, and process with steel blade until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.
• Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 3 hours. Turn brisket over, cover pan, and bake 2 to 3 hours more or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
• The next day, transfer brisket to a cutting board, cut off fat and slice with a sharp knife against grain, to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.
• Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.

Steps:

• Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
• Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

Steps:

• In a large bowl, combine the egg, 2 tablespoons ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. Crumble beef over mixture and mix well. Shape into an oval loaf., Place in a shallow 1-qt. microwave-safe dish. Cover and microwave on high for 7-8 minutes; let rest 5 minutes. Microwave 1-3 minutes longer until no pink remains and a thermometer reads 160°; drain. , Meanwhile in a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. Cover and microwave on high for 2-3 minutes longer or until heated through. Let stand for 10 minutes before slicing.

Steps:

• Cut brisket in half across the grain and place a half into a slow cooker. Spread with half the ketchup and grape jelly; sprinkle with half the dry onion soup mix. Place remaining piece of brisket on top of the first piece and repeat spreading with remaining ketchup, grape jelly, and onion soup mix. Sprinkle black pepper into cooker.
• Cover the cooker and cook on Low until meat is very tender, 8 to 10 hours.

Steps:

• For barbecue sauce, in a large saucepan, combine the first 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Remove from the heat. Strain sauce, discarding bay leaves and vegetable pulp; set aside., For marinade, in a large resealable plastic bag, combine the Liquid Smoke if desired, teriyaki sauce, celery seed, pepper, salts and 1 cup reserved barbecue sauce. Add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining barbecue sauce., Drain and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a greased 15x10x1-in. baking pan. Bake at 325° for 3-4 hours or until meat is tender., Remove brisket to a serving platter; let stand for 15 minutes. Reheat reserved sauce. Thinly slice meat across the grain. Serve with sauce.

Steps:

• Bring brisket almost to room temperature.
• Set oven to 350 degrees.
• In a bowl combine beer, cranberry sauce, ketchup and brown sugar; set aside.
• Season brisket with salt and pepper (I used seasoning salt).
• In a large Dutch oven over high heat heat oil and brown the brisket for about 5 minutes each side, then transfer to a plate.
• Add in sliced onion and garlic (if using) and saute until soft (about 7-8 minutes).
• Place the brisket back into the Dutch oven and pour the sauce over; bring to a boil, and cover pot tightly.
• Transfer to oven and cook until brisket is tender (about 3 hours).
• Remove the brisket to a cutting board and let sit for about 35 minutes, or longer even before slicing.
• Spoon any fat from the top of the gravy.
• Thinly slice the brisket across the grain and return to the Dutch oven and into the gravy.
• Rewarm over low heat on top of the stove before serving.
• Delicious!

Steps:

• Pat brisket dry with paper towels.
• Place flour in a shallow bowl and dredge meat.
• Shake off excess.
• Place meat in a 4-1/2 to 6-quart slow cooker.
• Combine onion soup mix, garlic, tomato soup and pepper in a small bowl with 1/2 cup of water and stir to combine.
• Pour over brisket.
• Cover the cooker and cook on high for 4-6 hours until quite tender.
• Remove meat to cutting board and let rest while completing gravy.
• Strain liquid from cooker, spooning off as much fat as possible.
• Add this liquid along with brown sugar and vinegar to a 2-quart saucepan and heat over medium heat, stirring until brown sugar melts.
• Cut meat against the grain and place in a 9 x 13" casserole dish.
• Pour finished gravy over meat.
• Cover casserole and heat in 325 degree oven for a minimum of 30 minutes.
• You can certainly lower the heat and leave in the oven longer.
• Sit back and enjoy the applause!

Steps:

• In a large skillet, brown steak in oil over medium-high heat; transfer to a 5-qt. slow cooker. Add the next 10 ingredients; stir well. , Cover and cook on low until meat is tender, 7-8 hours. If desired, thicken cooking liquid. Serve with pasta. If desired, top with green onions.

Steps:

• Heat oven to 350 degrees. Place everything but the brisket into a food processor, and process with steel blade until smooth.
• Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for one more hour or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
• The next day, transfer brisket to a cutting board, cut off fat and cut with a sharp knife against grain, to desired thickness. Remove any congealed fat from sauce and bring to a boil on top of stove.
• Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.

Steps:

• Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Mix cornstarch and cold water.
• Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side. Add beef and onion; stir-fry about 3 minutes or until beef is brown. Stir in pineapple, sugar, vinegar, bouillon granules and soy sauce. Heat to boiling. Stir in cornstarch mixture; cook and stir 1 minute.
• Stir in bell pepper and tomatoes; cook and stir 1 minute. Serve with rice.

Steps:

• Preheat oven to 350°F. Combine beer, cranberry sauce and catsup in medium bowl and set aside.
• Heat olive oil in heavy large Dutch oven over high heat. Season brisket with salt and pepper. Add brisket to Dutch oven and sear until brown, about 5 minutes per side. Transfer brisket to plate. Add sliced onion to same pot and sauté until soft and brown, stirring and scraping bottom of pot frequently, about 8 minutes. Place brisket on onions. Pour beer mixture over brisket. Bring liquids to boil. Cover pot tightly. Transfer to oven and bake until brisket is tender, about 3 hours. Let brisket cool 30 minutes before serving.
• Spoon fat from top of gravy. Transfer brisket to cutting board. Thinly slice brisket across grain. Return brisket to gravy. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat before serving.)

Steps:

• Place brisket in heavy heated Dutch oven.
• Brown meat on all sides over medium heat.
• Add onions and garlic. Brown, about 15 minutes. Add remaining ingredients. Cover pot and simmer about 3 hours until meat is tender.
• You can heat it in the oven if the meat is too large for the pot.
• This is best made ahead and you can freeze and reheat it.
• Slice meat against the grain.

Steps:

• Place half of the brisket in a 5-qt. slow cooker. In a small bowl, combine the ketchup, jelly, soup mix and pepper; spread half over meat. Top with the remaining meat and ketchup mixture. , Cover and cook on low for 8-10 hours or until meat is tender. Slice brisket; serve with cooking juice.

Steps:

• In a small bowl, combine the tomatoes, onion, raisins, brown sugar, lemon juice and garlic. Pour half into a 4- or 5-qt. slow cooker coated with cooking spray., Sprinkle meat with salt and pepper. Transfer to slow cooker. Top with remaining tomato mixture. Cook, covered, on low until meat is tender, 8-10 hours., Remove brisket to a serving platter and keep warm. Skim fat from cooking juices. Thinly slice meat across the grain. Serve with tomato mixture.

Steps:

• Preheat oven to 325.
• Place brisket on a large piece of foil in a baking dish. Pour other ingredients over it. Seal foil.
• Bake at 325°F for 3 - 3/12 hours until meat is tender.
• Slice against the grain.
• NOTE: Just made a wonderful discovery! I had some leftovers that I had frozen a while ago. I thawed the leftovers out, shopped it very fine, and put it in a pot with about 1/2 cup of BBQ sauce (any kind you like.) And voila! BBQ brisket sandwiches. The kids LOVED them.