SWEET AND SAVORY BRISKET
I like this recipe not only because it makes such tender and flavorful beef, but because it takes advantage of a slow cooker. It's wonderful to come home from work and have this mouthwatering dish waiting for you. The beef doubles as a warm sandwich filling, too.-Chris Snyder, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 10 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 223 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 596mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
JEWISH STYLE SWEET AND SOUR BRISKET
This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.
Provided by Louise
Categories Main Dish Recipes Roast Recipes
Time 11h
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 24.4 g, Cholesterol 74.5 mg, Fat 25.1 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 9.8 g, Sodium 1019.6 mg, Sugar 22.4 g
CROCK POT SWEET & SOUR BRISKET
This recipe can be served as a hearty stew or the meat could be removed and sliced with the thickened broth used as a gravy. Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories Stew
Time 12h10m
Yield 1 1/2 Quarts
Number Of Ingredients 8
Steps:
- Place all the ingredients, except the corn starch into a Crock Pot and cook for 12 hours on low.
- When finished, remove the brisket, shred, and return to the Crock pot.
- Mix the Corn Starch with a tablespoon of water and add to the stew, mix well.
SWEET AND SOUR BRISKET
Provided by Ellie Krieger
Categories main-dish
Time 3h50m
Yield 10 servings
Number Of Ingredients 13
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
SWEET AND SAVORY BRISKET
The mixture sounds weird but it is actually very good. You can add potatoes and carrots if you want during the last couple of hours. This is a good recipe if you aren't going to be home all day to watch it.
Provided by mazzypants
Categories Main Dish Recipes Roast Recipes
Time 8h10m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 22.3 g, Cholesterol 91.1 mg, Fat 19.3 g, Fiber 0.4 g, Protein 27.3 g, SaturatedFat 7.4 g, Sodium 921.7 mg, Sugar 17.8 g
CROCK POT BRISKET
Make and share this Crock Pot Brisket recipe from Food.com.
Provided by Mirj2338
Categories Meat
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except for the brisket.
- Place the brisket into the crock pot and pour the cola mixture over the meat.
- Cook on high for 8 hours or overnight on low.
- Slice and serve.
SWEET AND SOUR HAWAIIAN BEEF CROCK POT
Make and share this Sweet and Sour Hawaiian Beef Crock Pot recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Steak
Time 7h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl combine brown sugar, cider vinegar, reserved pineapple juice, soy sauce and garlic.
- Add/stir in the brown sugar until completely dissolved; set aside.
- Heat oil in a skillet.
- Season the beef cubes with salt and pepper then brown in hot oil on all sides.
- Place the browned meat in the slow cooker along with the red pepper flakes.
- Add in carrots and onion to the slow cooker.
- Pour the pineapple juice mixture over the veggies and beef.
- Cover and cook on LOW setting for 7-9 hours or on HIGH heat for about 3-4 hours, or until the meat is tender.
- Increase the heat to HIGH.
- Dissolve the cornstarch and cold water in a small bowl.
- Add in the cornstarch mixture, pineapple chunks and green pepper into the beef mixture in the slow cooker.
- Continue to cook for about 30 minutes, or until the green pepper is crisply tender and the juices are thickened.
- Serve with cooked rice.
Nutrition Facts : Calories 511.7, Fat 17.4, SaturatedFat 4, Cholesterol 102.1, Sodium 934.9, Carbohydrate 47.3, Fiber 4.8, Sugar 33.4, Protein 40.8
SLOW COOKER SWEET-AND-SOUR POT ROAST
This roast is one of my family's all-time favorites. It makes the house smell amazing all day. If you have leftovers, the sauce is a delicious au-jus-style sauce.
Provided by SB
Categories World Cuisine Recipes Asian
Time 10h35m
Yield 6
Number Of Ingredients 10
Steps:
- Combine potatoes, carrots, and onion in the bottom of a slow cooker.
- Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables.
- Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.
- Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
- Remove roast and vegetables to a serving platter. Pour sauce into skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.
Nutrition Facts : Calories 529.6 calories, Carbohydrate 59.9 g, Cholesterol 105.3 mg, Fat 16.2 g, Fiber 9.2 g, Protein 36.9 g, SaturatedFat 5.4 g, Sodium 993.9 mg, Sugar 21.5 g
BRISKET IN SWEET-AND-SOUR SAUCE
Brisket is the Zelig of the kitchen. It takes on the character of whoever cooks it. In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm. As tastes became more exotic, cranberry or barbecue sauce, root beer, lemonade and even sake worked their way into recipes. Here, Coca-Cola is the secret ingredient, along with ginger. The result is sublime and the dish only improves if it's cooked a day in advance of serving it. However, you can prepare and serve it the same day, if you'd like, though you may want to use a fat separator to strain the fat from the finished sauce. Several readers commented that the original cooking time and temperature on the recipe (3 hours, including 1 hour uncovered, at 350 degrees) was inaccurate. We've retested and adjusted the recipe, so the brisket now cooks for 5 to 6 hours, covered, at 325 degrees. Please also note that this recipe is not kosher for Passover.
Provided by Joan Nathan
Categories dinner, main course
Time 6h30m
Yield 12 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 575, UnsaturatedFat 23 grams, Carbohydrate 18 grams, Fat 43 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 15 grams, Sodium 622 milligrams, Sugar 14 grams, TransFat 0 grams
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