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Photo of Sweet and sour brisket dinner by WW

Sweet and sour brisket dinner

5
Points®
Total Time
3 hr 30 min
Prep
15 min
Cook
3 hr 15 min
Serves
8
Difficulty
Easy
This old-fashioned brisket has an irresistible sweet-sour flavor that comes from a tomato sauce enlivened with brown sugar, sweet onions, and apple cider vinegar. It braises low and slow for 3 hours, yielding perfectly tender meat. The potatoes, carrots, and turnips go in for just the last hour so they don’t overcook. If you end up with leftovers, then lucky you—they might taste even better the next day. To end up with 2 lb of trimmed brisket, you’ll want to purchase one that weighs 2¼ to 2½ lb.

Ingredients

Cooking spray

5 spray(s)

Uncooked flat cut lean trimmed beef brisket

2 pound(s)

Kosher salt

1½ tsp, divided

Black pepper

1 tsp, divided

Sweet onion

2 medium, sliced

Canned crushed tomatoes

2 cup(s)

Unsalted beef stock

½ cup(s)

Cider vinegar

4 Tbsp

Unpacked brown sugar

3 Tbsp

Uncooked baby potatoes

1 pound(s)

Uncooked turnip

1 pound(s), peeled and cut into thick wedges

Carrots

4 large, peeled and cut in half crosswise

Fresh parsley

4 Tbsp, chopped (optional)

Instructions

  1. Preheat oven to 300°F. Heat a Dutch oven or braisier over medium-high heat. Sprinkle brisket evenly with ½ tsp salt and ¼ tsp pepper. Add brisket to pan and cook until well browned, about 5 minutes per side. Remove brisket from pan.
  2. Recoat pan with cooking spray. Add onions and cook until just starting to soften, 3 to 4 minutes. Stir in tomatoes, beef stock, vinegar, sugar, and remaining 1 tsp salt and ¾ tsp pepper. Bring to a boil.
  3. Nestle brisket in tomato mixture. Cover pan and bake at 300°F for 2 hours. Remove pan from oven and add potatoes, turnips, and carrots. Cover and bake at 300°F until vegetables and beef are tender, about 1 hour. Cut brisket across the grain into thin slices. Garnish with parsley, if desired.
  4. Serving size: about 3 oz brisket and 1 cup vegetables

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