Mushroom Free Jewish-Style Sweet & Sour Brisket
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Learn more →Ingredients
8 servings
For the brisket
- 3 ½ lb beef brisket (flat cut), trimmed of excess fat
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp garlic-infused olive oil
For the braise
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 6 scallions (green tops only), thinly sliced
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (6 oz) tomato paste
- 1 cup dry red wine
- 1 cup beef broth
- ¼ cup red wine vinegar
- 3 tbsp maple syrup
- 1 tbsp tamari
- 2 bay leaves
- 1 tsp smoked paprika
- ½ tsp ground ginger
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the brisket completely dry with paper towels, then season all over with the kosher salt and black pepper.
- 2
Heat the garlic-infused olive oil in a 6-quart Dutch oven over medium-high heat until shimmering. Add the brisket fat-side down and sear undisturbed for 5–6 minutes, until deeply browned and the meat releases easily from the pot. Flip and sear the second side for 4–5 minutes until browned. Transfer the brisket to a plate.
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