Saturday, February 23, 2013

Sweet and Sour Brisket

I made this brisket this week, and I thought that it was really good.  The original recipe was from, but I have changed it a little.  I served this with mashed potatoes and a salad.

2 lb corned beef brisket
1/2 cup water
1/2 cup ketchup
3 tbl dijon mustard
1/4 cup white wine vinegar
1 onion, sliced
2 cloves garlic, minced
1/3 cup brown sugar
1 1/2 tsp salt
black pepper

1 tbl cornstarch dissolved in 3 tbl water

Leave the fat cap on the meat to ensure moistness.  You can remove it after it is cooked.  Brown brisket on on sides in a dutch oven.  Remove, reduce heat and add onions and garlic.  Stir until onions are translucent.
If the fond (brown stuff in the bottom of the pan) looks like it's getting too brown, add a little water.  Return brisket and add all other ingredients.  Bring to a boil, cover, and reduce heat to simmer.  You can cook it on top of the stove or in a 350 oven for about 2 hours. When it is tender.  Remove the brisket to a carving board, cover, and let rest.  Degrease the sauce and thicken with a little cornstarch mixed with water. I pureed the onions into the sauce, but it is not necessary.

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