Here’s a list of ingredients for a **Jewish-style sweet and sour brisket**, optimized with SEO-friendly formatting and relevant keywords to help you rank better in search results:
- **Beef brisket** (3-4 pounds, first or second cut) - The star of this traditional Jewish brisket recipe.
- **Olive oil** (2 tablespoons) - For searing the brisket and enhancing flavor.
- **Onions** (3 large, sliced) - Adds sweetness and depth to the sweet and sour sauce.
- **Garlic** (4-6 cloves, minced) - A key aromatic for savory flavor.
- **Tomato sauce** (2 cups) - Forms the base of the sweet and sour sauce.
- **Brown sugar** (1/2 cup) - Adds sweetness to balance the tangy flavors.
This **Jewish-style sweet and sour brisket recipe** is perfect for **Shabbat**, **Jewish holidays**, or any special occasion. The combination of sweet, tangy, and savory flavors makes it a crowd-pleasing **traditional Jewish dish**.
Steps
# How to Make Jewish-Style Sweet and Sour Brisket: A Step-by-Step Guide
If you're looking for a classic Jewish-style sweet and sour brisket recipe that’s tender, flavorful, and perfect for holidays or family dinners, you’ve come to the right place. This dish combines the richness of beef brisket with a tangy-sweet sauce, creating a comforting and memorable meal. Follow these detailed steps to make the perfect sweet and sour brisket.
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## **Ingredients**
- 4-5 lbs beef brisket (first or second cut)
- 2 tbsp olive oil (or vegetable oil)
- 2 large onions, sliced
- 4 garlic cloves, minced
- 1 cup ketchup
- 1 cup brown sugar
- 1 cup apple cider vinegar
- 1 cup beef broth (or water)
- 1 tbsp paprika
- 1 tsp black pepper
- 1 tsp salt (adjust to taste)
- 2 bay leaves
- 1 cup crushed tomatoes (optional, for extra richness)
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## **Step-by-Step Instructions**
### **1. Prepare the Brisket**
- Preheat your oven to 325°F (163°C).
- Pat the brisket dry with paper towels. Season both sides generously with salt, pepper, and paprika.
### **2. Sear the Brisket**
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
- Sear the brisket on both sides until browned (about 4-5 minutes per side). Remove and set aside.
### **3. Sauté the Aromatics**
- In the same pot, add sliced onions and cook until softened and golden (about 8-10 minutes).
- Add minced garlic and cook for another 1-2 minutes until fragrant.
### **4. Make the Sweet and Sour Sauce**
- Stir in ketchup, brown sugar, apple cider vinegar, beef broth, and crushed tomatoes (if using). Mix well to combine.
- Add bay leaves and bring the sauce to a gentle simmer.
### **5. Braise the Brisket**
- Return the seared brisket to the pot, nestling it into the sauce.
- Cover the pot with a tight-fitting lid or aluminum foil.
- Transfer to the preheated oven and braise for 3-4 hours, or until the brisket is fork-tender.
### **6. Rest and Slice**
- Remove the brisket from the oven and let it rest for 15-20 minutes.
- Slice the brisket against the grain for maximum tenderness.
### **7. Serve and Enjoy**
- Serve the sliced brisket with the sweet and sour sauce spooned over the top. Pair it with mashed potatoes, roasted vegetables, or traditional Jewish sides like kugel or latkes.
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## **Tips for Success**
- **Make Ahead:** Brisket tastes even better the next day. Prepare it a day in advance and reheat before serving.
- **Storage:** Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- **Adjust Sweetness:** If you prefer a tangier flavor, reduce the brown sugar or increase the vinegar slightly.
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This Jewish-style sweet and sour brisket is a crowd-pleaser that’s perfect for Rosh Hashanah, Passover, or any special occasion. With its tender meat and flavorful sauce, it’s sure to become a family favorite. Try this recipe today and enjoy a taste of tradition!