Sweet and Sour Braised Brisket
- 1 first-cut or thin-cut beef brisket (about 4 pounds, or 2 kg)
- 2 teaspoons lemon-pepper seasoning
- 1 tablespoon (14 ml) vegetable oil
- 3 cups (390 g) prechopped onion
- 1/2 to 1 cup (120 to 235 ml) beef broth
- 1 1/2 cups (375 g) refrigerated or jarred marinara tomato sauce with red wine
- 1/2 cup (120 ml) apple cider vinegar
- 1/2 cup (110 g) light brown sugar
- 1 bay leaf
Instructions:
Like many slow-cooked dishes, this one tastes best the next day. To serve it that way, let the meat cool to room temperature, then refrigerate it overnight. Reheat the next day and serve with potatoes or noodles and roasted or steamed vegetables.
- Preheat the oven to 350ºF (180°C, or gas mark 4). Pat dry the brisket, then rub with the lemon-pepper.
- Heat the oil in a Dutch oven or other large ovenproof pot over medium-high heat. When hot, add the brisket and brown all over, about 5 minutes per side. Remove the meat to a platter and cover with foil to keep warm.
- Add the onions to the pan and cook until golden, about 4 minutes, stirring frequently. Add 1/2 cup (120 ml) of the broth, scraping the pan bottom to loosen any browned bits. Stir in the sauce, vinegar, brown sugar, and bay leaf. Return the brisket to the pan with its juices and spoon some sauce over it.
- Cover tightly and roast in the oven until fork-tender, 21⁄2 to 3 hours. If necessary, add additional broth to keep the liquid level about halfway up the meat. Remove the brisket to a platter and let cool for 5 to 10 minutes.
- Carve the brisket against the grain into 1/2-inch thick slices.
- Serve with the sauce.