Posted by Brisket, a classic dish synonymous with Jewish celebrations like Rosh Hashanah and Hanukkah, holds a special place in many homes. However, this sweet and sour brisket recipe is so versatile that it can be enjoyed throughout the year. Whether you’re preparing for a holiday feast or simply craving comfort food, this hearty brisket recipe promises to deliver robust flavors, making it a family favorite.
This Jewish brisket recipe is rooted in tradition, yet it’s uniquely delicious with its combination of tart cranberries and savory ketchup. It is a delightful balance of sweet and sour, making it a perfect centerpiece for your next gathering.
The combination of tender brisket, savory braising liquid, and vegetables makes it a complete meal in one dish. And, like many stews and slow-cooked meals, it only gets better with time, which is why this brisket is a great dish to prepare ahead of time. Once it’s cooked and cooled, the flavors meld and intensify, making for an even tastier second-day meal.
Ingredients for the Perfect Brisket
- 12 oz dark beer (a heavy, dark beer works best, but any beer you have on hand will do)
- 1 cup whole berry cranberry sauce (whether homemade or store-bought)
- ½ cup ketchup (choose your favorite brand or make your own)
- 4-5 lbs brisket (ideally, a well-marbled cut for optimal tenderness)
- 2 tbsp olive oil (or vegetable oil for a neutral flavor)
- 1 large onion, thinly sliced
- 12 oz baby carrots, or sliced carrots if baby carrots are unavailable
- 12 small red or white potatoes, cut into even-sized chunks for even cooking
- Salt and pepper, about 1 tsp of each (adjust to taste)
How To Make
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures your cooking environment is set to braise the brisket perfectly.
- Prepare the Braising Liquid: In a medium-sized bowl, mix together the beer, cranberry sauce, and ketchup. This will be your braising liquid. Set it aside for later use.
- Brown the Onions: In a roasting pan, heat the olive oil over medium heat on the stovetop. Add the thinly sliced onions and sauté them until they begin to soften and brown. As the onions cook, season your brisket generously with salt and pepper on both sides.
- Sear the Brisket: Once the onions have begun to brown, push them to the side of the pan. Add the brisket to the pan, fat side down. Let the brisket brown completely on the first side, which should take about 5-7 minutes. Afterward, flip the brisket over to brown the other side for an additional 5 minutes.
- Add the Braising Liquid: Turn off the burner once the brisket is browned on both sides. Carefully pour the prepared beer, cranberry, and ketchup mixture over the brisket. If you’re using a Le Creuset pot or any covered braising dish, you can skip using foil, but if not, cover the pan with aluminum foil.
- Braise the Brisket in the Oven: Place the covered pan in the preheated oven. Set a timer for 2 hours. During this time, the brisket will absorb all the savory and sweet flavors of the braising liquid.
- Check the Brisket’s Tenderness: After 2 hours, carefully remove the pan from the oven. Using tongs, transfer the brisket to a large cutting board. Let the meat rest for a few minutes to retain its juices. Once it’s cool enough to handle, slice the brisket against the grain. Cutting against the grain ensures that the meat remains tender and easy to chew.
- Add Vegetables for the Final Cook: If you want to enhance the meal, add the carrots and potatoes to the roasting pan along with the sliced brisket. Cover the pan again and return it to the oven for an additional hour, or until the vegetables are fork-tender and the brisket is falling apart when pierced with a fork.
- Cool, Slice, and Serve: You can serve the brisket right away, or let it cool uncovered for 30 minutes. If you’re not serving it immediately, refrigerate it for up to two days. For longer storage, freeze the brisket for a later date.
Pro Tips for Perfect Brisket
- Slicing Against the Grain: It’s important to slice the brisket against the grain to keep the meat tender. Cutting with the grain can make the brisket tough and hard to chew, even if it’s cooked properly.
- Slow-Cooked Flavor: Brisket is one of those cuts of meat that’s hard to overcook. Don’t worry if you leave it in the oven a little longer; it only improves the flavor as it cooks slowly in the braising liquid.
- Make Ahead for Better Flavor: This recipe is perfect for preparing in advance. The brisket’s flavor intensifies after a day or two in the fridge, so don’t hesitate to make it ahead of time for an even more flavorful meal.
- Gravy Perfection: The braising liquid left in the pan becomes a delicious gravy that you can serve alongside the brisket. Remember to heat it up before serving for the best experience.
- Serve with Side Dishes: For a traditional Rosh Hashanah meal, serve this brisket with a green salad or your favorite vegetable. It pairs wonderfully with mashed potatoes or roasted vegetables.
Brisket Recipe with a Sweet and Sour Braising Sauce
This simple yet flavorful Jewish brisket recipe is perfect for any occasion, from Jewish holidays to casual family dinners. It combines the savory flavors of brisket with the tang of cranberries and the sweetness of ketchup, resulting in a dish that’s both comforting and crowd-pleasing.
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 10 servings
Calories: 574 kcal
Ingredients:
- 12 oz dark beer (any beer works, but a dark one adds depth)
- 1 cup cranberry sauce (whole berry)
- ½ cup ketchup
- 4-5 lbs brisket (choose a well-marbled cut)
- 2 tbsp olive oil
- 1 large onion, sliced thinly
- 12 oz baby carrots or sliced carrots
- 12 small red or white potatoes, cut into even-sized pieces
- Salt and pepper, to taste (about 1 tsp each)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix beer, cranberry sauce, and ketchup. Set aside.
- In a roasting pan, heat olive oil over medium heat. Sauté onions until soft and browned. Season brisket with salt and pepper, and brown on both sides in the pan.
- Pour braising liquid over the brisket, cover, and bake for 2 hours.
- After 2 hours, remove brisket and slice against the grain. Add carrots and potatoes to the pan, return brisket, and cook for another hour.
- Cool for 30 minutes, then serve or refrigerate for up to 2 days.
Nutrition:
- Calories: 574 kcal
- Carbs: 61g
- Protein: 43g
- Fat: 17g
- Saturated Fat: 5g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 8g
- Cholesterol: 112mg
- Sodium: 328mg
- Potassium: 1915mg
- Fiber: 6g
