A kosher brisket dish that will melt in your mouth that will rival any mother-in-law’s is Jewish Sweet and Sour Brisket! Brisket cooked in a fragrant tomato broth in the oven.
JEWISH BRISKET (SWEET AND SOUR BRISKET)
This is a simple and delicious brisket dish that would be great for any occasion, including Passover or Christmas. It can accommodate a sizable gathering and slow-braises everything throughout the day, allowing you to prepare all of your side dishes. Additionally, you can modify this recipe for Jewish brisket for the Instant Pot if you’re pressed for time or use a slow cooker to save up space in your oven!
The sweet and tangy sauce that a Jewish-style brisket is slow-cooked in is what gives it its delicious, melt-in-your-mouth texture. Though there aren’t many ways to prepare a sweet and sour brisket sauce, we adore this simple vinegar-ketchup sauce. It contains precisely the right quantity of vinegar to tenderize a tough piece of beef, like brisket, in a matter of hours, so that it falls fork-tender.
Once the braised Jewish brisket has absorbed the flavorful sauce overnight, it becomes even more delectable the following day. In addition, chilled meat slices more easily. To save time on the day of your dinner party, this is a perfect meal to prepare a day or two in advance. Just let cool and store in the refrigerator with the sauce in the roasting pan without cutting. Before serving, slice the meat cold, return it to the sauce, cover it again, and reheat it over low heat in the oven for approximately an hour.
Tips for Buying and Preparing Brisket
- For the highest quality, get your meat from a butcher in your neighborhood or at a more upscale grocery shop.
- Request a first-cut of brisket from the butcher. The first cut is somewhat more soft and contains more marbling than the brisket, which is often a harder cut of beef.
- To avoid doing the trimming yourself, request that the butcher cut off everything but ¼ inch of the fat cap. To seal in fluids and produce a natural braise in addition to your sauce, leave on some fat. However, too much fat will make your food oily.
- Before trimming, keep your brisket chilled; a cooler piece of beef will be simpler to cut. Starting from the thinner point, make flat, parallel cuts to the meat using a sharp knife. Once more, leave a ¼-inch fat cap.
- This brisket recipe doesn’t need searing the beef, but if you have the time, it’s a terrific way to enhance the taste! Add salt and pepper for seasoning, then sear in a cast-iron skillet with olive oil for three to four minutes on each side.
VARIATIONS ON JEWISH BRISKET
- Wine: To provide a distinct taste profile, swap out the water for red wine, dry white wine, Coca-Cola, or beef broth. Once the brisket has cooked, you may double the liquid components (except from the vinegar) to make a gravy sauce to serve with it.
- Vinegar: This brisket gets its sour flavor from the vinegar component. You may use vinegar-based BBQ sauce, white wine, lemon juice, or apple cider vinegar.
- vegetables To add extra taste, use aromatic veggies like celery, tinned tomatoes, and carrots. To make this a one-pan dinner, add the carrots, potatoes, and mushrooms in the last hour of roasting.
- Seasonings: You may also experiment with adding paprika, oregano, bay leaves, thyme, gravy mix, or onion mix to your sauce.
- Ketchup: You can use tomato sauce, tomato-vegetable juice, BBQ sauce, or tomato paste in place of ketchup. If you use tomato sauce or paste, adjust the other ingredients to taste since you want the acidity and sweetness from the ketchup.
Leftover Jewish Brisket Sandwiches
There are few things better in the world than a handmade brisket sandwich, and you can eat leftover brisket hot or cold. For sliders the following day, arrange brisket slices with any remaining sauce on Dinner Rolls. Put your sauce in a skillet over medium-low heat and add a little amount of cornstarch slurry to make it thicker.
Instant Pot Jewish Brisket
- Best served with a 2-3 pound brisket. It takes three pounds of brisket to cook.
- Press the Sauté button on the Instant Pot. Sear the brisket for three to four minutes on each side after heating up one tablespoon of olive oil till it shimmers.
- Take out the meat and place it aside.
- Using a cup of beef broth or water, deglaze the saucepan while scraping out any browned pieces. Switch off the Instant Pot.
- Stir in the remaining sauce ingredients in the saucepan.
- If necessary, split the brisket in half and stack it back in the pot.
- Seal the pressure valve and close the lid. For seventy minutes, cook on manual high pressure.
- Release pressure naturally; it takes around 20 minutes. Cut and serve the brisket by removing it.
Slow Cooker Jewish Brisket
- Remove the meat’s fat cap and put it fat side up in the slow cooker.
- Combine the sauce ingredients and cover the meat with it.
- Once the beef is soft and readily punctured, simmer it on low for 7 to 8 hours with a cover on.
- Remove brisket and crisp fat cap by broiling for 1 minute.
- After ten minutes of rest, carve. Serve by slicing against the grain.
HOW TO STORE JEWISH BRISKET
- Serve: Before storage, leave Jewish brisket at room temperature for up to two hours. It may be served warm or cold.
- Store: For up to four days, keep sliced Jewish brisket with sauce in an airtight container. Reheat the sauce in a Dutch oven over medium-low heat on the stovetop.
- Freeze: Slice the brisket and place it in a covered container with sauce before freezing. Before reheating, Jewish brisket should be thawed overnight if it has been stored for up to three months.
MORE RECIPES YOU MIGHT LIKE
- Slow Cooker Stuffed Peppers
- Honey Roasted Apples and Potatoes
- Garlic Pork Loin Roast
- Perfect Garlic Prime Rib
- 1 cup water
- 1 cup ketchup
- 1/2 cup vinegar
- 2 large onions diced
- 3 cloves garlic minced
- 3/4 cup brown sugar
- 1 tablespoons Kosher salt
- 4 pounds beef brisket trimmed
- Set the oven’s temperature to 300.
- In a large mixing bowl, combine water, ketchup, vinegar, onions, garlic, brown sugar, and Kosher salt.
- After putting the brisket in a large baking dish, cover it with the ketchup mixture.
- Tightly cover the baking dish with foil. Meat should be fork-tender after 4 hours in the oven.
- Serve against the grain with thinly sliced.