Ma's Sweet and Sour Brisket
Hope you enjoy this recipe, any questions let us know. Thank you
Ingredients
Top of rib roast, under-blade roast, or chuck roast
2 onions, sliced
2 stalks celery, diced
1 cup water
1 tbsp salt
dash of pepper
clove of garlic, minced
2 carrots sliced into thin pieces
3/4 cup brown sugar
1/2 cup cider vinegar
1 cup ketchup (or small can of tomato soup)
2 onions, sliced
2 stalks celery, diced
1 cup water
1 tbsp salt
dash of pepper
clove of garlic, minced
2 carrots sliced into thin pieces
3/4 cup brown sugar
1/2 cup cider vinegar
1 cup ketchup (or small can of tomato soup)
Cooking Instructions
Heat pot (dutch oven) dry on medium high until hot.
Add a couple tablespoons of olive oil and heat for 10 seconds.
Add onion and garlic, stir to soften slightly (~1 minute).
Add meat, browning both sides. Add ketchup, water, vinegar, brown sugar, and salt & pepper to the meat.
Add remaining ingredients: carrots and celery.
Cover, simmer for 2-3 hours or until meat is tender.
Add more liquids in proper proportions in order to keep meat covered during cooking.
Add a couple tablespoons of olive oil and heat for 10 seconds.
Add onion and garlic, stir to soften slightly (~1 minute).
Add meat, browning both sides. Add ketchup, water, vinegar, brown sugar, and salt & pepper to the meat.
Add remaining ingredients: carrots and celery.
Cover, simmer for 2-3 hours or until meat is tender.
Add more liquids in proper proportions in order to keep meat covered during cooking.
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Chuck roast can be used.
Lindsay Klatzkin (10 Apr 2020)