Passover Jewish Style Sweet And Sour Brisket Recipes

PASSOVER BRISKET (JEWISH BRISKET)

Steps:

• Mix all of the sauce ingredients together. Give it a taste. It should be a good balance of sweet and sour. If it needs more sweet, add more sugar, if it needs more sour, add more vinegar. Season well.
• Pat brisket dry. This is a very important step. The beef needs to be very dry before it goes into the pan. If it is wet, it will steam instead of sear which is what you want. Season with salt and pepper right before you sear it. Crank up the heat in your pan and add a little oil. It needs to be screaming hot before the beef goes in. We are after a nice crispy crust on the outside of our brisket.
• When both sides are seared put it in your roasting pan.
• Pour the sauce all over the brisket.
• Cover the brisket with the sliced onions.
• Add a few sprigs of thyme and season with salt and pepper.
• Cover with tin foil. I have a lid for this roasting pan. In fact, this is my favorite roasting vesicle, but my mom and my grandmother, and Rose Zawid, who made many, many of our Passover dinners always covered the brisket in tin foil. I do not mess with tradition. I do as I am told.
• Put the brisket in a 300 degree oven. I hesitate to give an exact time as it depends on how large your brisket is. Mine was 3.5 pounds and it cooked for almost 3 hours. Brisket should be fork tender. If it is not fork tender, put it back in the oven until it is.
• Let it rest a bit before you cut it. Slice on the bias against the grain. This is very important. If you cut with the grain, you will lost the texture of the brisket and it will be tough. This brisket was tender and succulent and all around delicious. This can be made a day ahead of time. In fact, I recommend that you do make it in advance. It will be even better the second day.

PASSOVER: JEWISH STYLE SWEET AND SOUR BRISKET

Steps:

• 1. 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.
• 2. 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.

JEWISH STYLE SWEET AND SOUR BRISKET

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.

BRISKET IN SWEET-AND-SOUR SAUCE

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.