Best 9 Annies Sweet And Sour Baked Brisket Recipes

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Welcome to the realm of culinary wonders, where flavors dance and aromas entice. In this article, we embark on a delectable journey to explore the best recipe for Annie's sweet and sour baked brisket. Prepare to tantalize your taste buds with a symphony of sweet, tangy, and savory notes that will leave you craving for more. Discover the secrets behind creating a tender, fall-off-the-bone brisket infused with a vibrant blend of spices, the perfect balance of sweetness from honey and brown sugar, and the invigorating tang of vinegar. Get ready to impress your family and friends with a dish that will effortlessly steal the spotlight at any gathering.

Let's cook with our recipes!

SWEET AND SOUR BRAISED BRISKET



Sweet and Sour Braised Brisket image

Provided by Dave Lieberman

Categories     main-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 11

1 (6-pound) brisket, upper portion
Salt
Vegetable oil
1/2 pound carrots, peeled and cut into 2-inch pieces
Few stalks celery, cut into big chunks
3 medium onions, peeled and cut into eights
Cloves from 1 head garlic, peeled and lightly smashed
26-ounce box strained tomatoes (recommended: Pomi)
1/3 cup light brown sugar
1 cup chicken stock
2 tablespoons red wine vinegar or apple cider vinegar

Steps:

  • Preheat oven to 200 degrees F.
  • Rub brisket generously with salt and vegetable oil.
  • Heat a large saute pan over medium-high heat. Add vegetable oil to evenly coat pan and when the oil is hot and is just beginning to smoke, add the brisket and brown on both sides. Transfer the brisket to a shallow baking dish. Add the vegetables to the saute pan. Cook until they brown and start to soften, about 5 minutes. Then pour the vegetables over the brisket.
  • Whisk together the tomatoes, sugar, stock and vinegar in a mixing bowl then pour it into the same saute pan. Cook for a few minutes to get all the flavor out of the skillet, and then pour over the brisket. It should be at least 3/4 of the way submersed in the liquid. Cover the dish loosely with aluminum foil and bake for 8 to 10 hours until tender and the meat begins to fall apart. Slice thinly and serve with veggies and cooking liquid.

ANNIE'S SWEET AND SOUR BAKED BRISKET



Annie's Sweet and Sour Baked Brisket image

Another great brisket recipe from my mother. Not only is it simple as can be, but clean up is a breeze since the brisket is cooked in foil.

Provided by SheCooksToConquer

Categories     European

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 -3 1/2 lbs lean beef brisket
1 1/2 cups ketchup
1/2 cup brown sugar, packed
1 tablespoon garlic powder
1 (1 1/4 ounce) package onion soup mix

Steps:

  • Preheat oven to 325.
  • Place brisket on a large piece of foil in a baking dish. Pour other ingredients over it. Seal foil.
  • Bake at 325°F for 3 - 3/12 hours until meat is tender.
  • Slice against the grain.
  • NOTE: Just made a wonderful discovery! I had some leftovers that I had frozen a while ago. I thawed the leftovers out, shopped it very fine, and put it in a pot with about 1/2 cup of BBQ sauce (any kind you like.) And voila! BBQ brisket sandwiches. The kids LOVED them.

Nutrition Facts : Calories 1286.4, Fat 91.1, SaturatedFat 36.4, Cholesterol 248.8, Sodium 1948.7, Carbohydrate 56.2, Fiber 1.1, Sugar 49.2, Protein 60.2

SWEET AND SOUR BRISKET



Sweet and Sour Brisket image

Provided by Ellie Krieger

Categories     main-dish

Time 3h50m

Yield 10 servings

Number Of Ingredients 13

One 3-pound beef brisket, first-cut or flat-half cut, trimmed of any excess fat
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 medium onion, cut in 1/2, then thinly sliced into 1/2 moons
3 cloves garlic, chopped (about 1 tablespoon)
One 15-ounce can tomato sauce, preferably no salt added
1/4 cup low-sodium chicken broth or water
3 tablespoons firmly packed dark brown sugar
1/3 cup plus 1 tablespoon cider vinegar
1/3 cup raisins
5 black peppercorns
1 allspice berry

Steps:

  • Preheat the oven to 300 degrees F.
  • Pat the brisket dry and sprinkle with the salt and pepper. Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate.
  • Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, broth, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns and allspice and stir to combine well. Bring the mixture to a boil, return the brisket and any accumulated juices to the pot, spoon some of the tomato-vinegar mixture over the brisket, cover tightly and transfer to the oven. Cook until the brisket is fork tender, 2 1/2 to 3 hours.
  • Remove the brisket from the oven, transfer the meat to a cutting board and let rest for 10 to 20 minutes or, if serving later, cover and refrigerate the meat and sauce for several hours or overnight. When you are ready to serve, cut the meat against the grain into 1/4-inch-thick slices. Stir the remaining 1 tablespoon vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve.
  • Yield: 10 servings, serving size: 4-ounces brisket plus 3 tablespoons of sauce

BRISKET IN SWEET-AND-SOUR SAUCE



Brisket in Sweet-and-Sour Sauce image

Brisket is the Zelig of the kitchen. It takes on the character of whoever cooks it. In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm. As tastes became more exotic, cranberry or barbecue sauce, root beer, lemonade and even sake worked their way into recipes. Here, Coca-Cola is the secret ingredient, along with ginger. The result is sublime and the dish only improves if it's cooked a day in advance of serving it. However, you can prepare and serve it the same day, if you'd like, though you may want to use a fat separator to strain the fat from the finished sauce. Several readers commented that the original cooking time and temperature on the recipe (3 hours, including 1 hour uncovered, at 350 degrees) was inaccurate. We've retested and adjusted the recipe, so the brisket now cooks for 5 to 6 hours, covered, at 325 degrees. Please also note that this recipe is not kosher for Passover.

Provided by Joan Nathan

Categories     dinner, main course

Time 6h30m

Yield 12 servings

Number Of Ingredients 14

1 first-cut brisket, 6 to 7 pounds, rinsed and patted thoroughly dry
1 medium onion, peeled and quartered
1 2-inch piece fresh ginger, peeled, cut into chunks
6 large cloves garlic
1 cup ketchup
1/2 cup dry red wine
1/4 cup cider vinegar
1/4 cup soy sauce
1/4 cup honey
1/4 cup Dijon mustard
1 tablespoon coarsely ground pepper, or to taste
1/4 teaspoon ground cloves
1 1/2 cups Coca-Cola or ginger ale
1/2 cup olive oil

Steps:

  • Let meat stand at room temperature for 30 minutes before cooking. Heat oven to 325 degrees.
  • Place everything but the soda, olive oil and brisket into a food processor, and process with steel blade until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.
  • Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 3 hours. Turn brisket over, cover pan, and bake 2 to 3 hours more or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
  • The next day, transfer brisket to a cutting board, cut off fat and slice with a sharp knife against grain, to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.
  • Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.

Nutrition Facts : @context http, Calories 575, UnsaturatedFat 23 grams, Carbohydrate 18 grams, Fat 43 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 15 grams, Sodium 622 milligrams, Sugar 14 grams, TransFat 0 grams

SWEET AND SOUR BRISKET



Sweet and Sour Brisket image

This is heaven in a pot and couldn't be easier to make! The sweet and sour flavors come together nicely with melt-in-your-mouth brisket. Serve with mashed potatoes, potato pancakes or roasted potatoes and bread on the side to soak up the scrumptious sauce. If you like intense flavors, you will not be disappointed.

Provided by RebeccaMazz

Categories     Roasts

Time 2h35m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
1 (3 pound) beef brisket, top cut or thin cut
4 cloves garlic, minced
¼ teaspoon freshly cracked black pepper, or to taste
2 large onions, thickly sliced
½ cup beef broth
½ cup dry red wine
1 cup bottled chili sauce
½ cup packed brown sugar
½ cup apple cider vinegar
1 bay leaf

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a large Dutch oven or heavy roasting pan over medium-high heat; pat brisket dry with paper towels. Rub meat with garlic and cracked black pepper and place into the hot oil. Brown brisket on both sides, 3 to 4 minutes per side. Remove brisket and set aside.
  • Reduce heat to medium and cook and stir onions until very browned, about 10 minutes; stir beef broth and red wine into the Dutch oven. Scrape up any brown bits and bring the mixture to a simmer.
  • Stir chili sauce, brown sugar, cider vinegar, and bay leaf into the red wine mixture; place brisket in the sauce. Spoon sauce over the meat and cover the Dutch oven.
  • Bake in the preheated oven until the brisket is tender, 2 to 3 hours. Let brisket cool in pan. Remove brisket, slice the meat, and return the slices to the pan.
  • Return to oven and bake until the sauce is bubbling, 10 to 15 minutes.

Nutrition Facts : Calories 579.9 calories, Carbohydrate 35.4 g, Cholesterol 92.1 mg, Fat 35.7 g, Fiber 1.5 g, Protein 25.1 g, SaturatedFat 12.9 g, Sodium 743.2 mg, Sugar 25.1 g

SWEET AND SOUR BRISKET



Sweet and Sour Brisket image

Here's one dish that never gets old in our house. Tender and juicy, with a great sweet and sour twist. We'd eat it every night if we could! -Jolie Albertazzie, Moreno Valley, California

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 9

1 can (28 ounces) crushed tomatoes
1 medium onion, halved and thinly sliced
1/2 cup raisins
1/4 cup packed brown sugar
2 tablespoons lemon juice
3 garlic cloves, minced
1 fresh beef brisket (3 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, combine the tomatoes, onion, raisins, brown sugar, lemon juice and garlic. Pour half into a 4- or 5-qt. slow cooker coated with cooking spray., Sprinkle meat with salt and pepper. Transfer to slow cooker. Top with remaining tomato mixture. Cook, covered, on low until meat is tender, 8-10 hours., Remove brisket to a serving platter and keep warm. Skim fat from cooking juices. Thinly slice meat across the grain. Serve with tomato mixture.

Nutrition Facts : Calories 248 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 272mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

BRAISED SWEET AND SOUR BRISKET



Braised Sweet and Sour Brisket image

Make and share this Braised Sweet and Sour Brisket recipe from Food.com.

Provided by Brookelynne26

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs beef brisket, trimmed of excess fat
kosher salt and coarsely ground black pepper (to taste)
3 tablespoons vegetable oil, divided use
2 large onions, chopped
6 carrots, peeled and cut into 1-inch lengths
4 celery ribs, sliced 1/2 inch thick
4 cloves garlic, minced
6 tablespoons cider vinegar
1/4 cup dark brown sugar
1/2 cup ketchup
1 1/2 cups beef broth

Steps:

  • Season the brisket liberally with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brown the brisket on both sides, starting fatty side down. Transfer to a 5- to 6-quart slow cooker.
  • Add another tablespoon of oil to the skillet. Add the onions, carrots, and celery and cook until browned, about 5 minutes. Add the garlic, and cook for 30 seconds. Add the vinegar, brown sugar, ketchup, and broth and bring to a boil. Pour over the brisket, cover the cooker.
  • Cover and cook 4 to 6 hours on high, or 8 to10 hours on low, until the meat is very tender.
  • Transfer the brisket to a cutting board and skim the fat from the surface of the juices. Cut the brisket against its grain in 1/4-inch-thick slices and arrange so they are overlapping on a large platter. Surround with vegetables and spoon enough sauce over the top to moisten; serve the remaining sauce on the side.

Nutrition Facts : Calories 937.5, Fat 67.7, SaturatedFat 25.2, Cholesterol 165.8, Sodium 587.2, Carbohydrate 39, Fiber 3.7, Sugar 19.2, Protein 43

SWEET AND SOUR BRAISED BRISKET WITH CRANBERRIES



Sweet and Sour Braised Brisket With Cranberries image

Provided by David Firestone and Susan Brenna

Categories     dinner, main course

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 15

2 tablespoons finely chopped garlic
7 tablespoons light brown sugar
1 tablespoon finely chopped rosemary
1 tablespoon black pepper
1 tablespoon kosher salt, more as needed
1 teaspoon crushed red chile flakes
1 teaspoon Aleppo pepper or hot paprika
5 pounds brisket, preferably second cut, trimmed
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 (12-ounce) bag fresh cranberries
1/2 cup fruity white wine
1/3 cup apple cider
2 teaspoons pomegranate molasses, optional
Chopped parsley, for garnish

Steps:

  • Heat oven to 450 degrees. In a small bowl, combine the garlic, 1 tablespoon brown sugar, rosemary, black pepper, 1 tablespoon salt, chile flakes and Aleppo pepper. Place the brisket, fat side up, in a large Dutch oven. Rub meat all over with the spice mixture. If you have time, let meat rest at room temperature for 1 hour. (You can skip this step if necessary.) Transfer pot to oven and roast, uncovered, 20 minutes.
  • While meat cooks, heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, 7 to 10 minutes. Stir in the cranberries and remaining 6 tablespoons sugar. Simmer, uncovered, until cranberries begin to break down, about 5 minutes. Stir in the wine, cider and pomegranate molasses if using. Season with salt.
  • Reduce oven temperature to 325 degrees. Pour cranberry mixture over the brisket. Cover and cook until meat is very tender, 3 to 3 1/2 hours; turn meat every hour. Slice meat and serve with plenty of sauce and parsley for garnish.

Nutrition Facts : @context http, Calories 714, UnsaturatedFat 26 grams, Carbohydrate 14 grams, Fat 53 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 21 grams, Sodium 701 milligrams, Sugar 9 grams

SWEET-AND-SOUR BRISKET



Sweet-and-Sour Brisket image

When Sarah Carey, our editorial director of food and entertaining, was a kid, holiday visits to her grandparents' house often included her grandma's sweet-and-sour version of classic beef brisket. She recreated it from memory, one bite at a time, using three key ingredients: Chili sauce, brown sugar, and vinegar.

Provided by Martha Stewart

Categories     Brisket Recipes

Time 4h20m

Number Of Ingredients 11

3 1/2 to 4 pounds beef brisket, fat cap trimmed to 1/4 inch thick
Kosher salt and freshly ground pepper
1 tablespoon safflower oil
2 onions, thinly sliced (4 cups)
2 cups low-sodium chicken broth
1 cup chili sauce (such as Heinz) or ketchup
1/2 cup packed dark-brown sugar
1/3 cup distilled white vinegar
4 large carrots (about 1 1/2 pounds total), peeled and cut into 2-inch pieces
1 3/4 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
Flat-leaf parsley leaves, for serving (optional)

Steps:

  • Preheat oven to 400 degrees. Place brisket in a large, heavy-bottomed roasting pan; season with salt and pepper. Heat oil in a large straight-sided skillet over medium-high; add onions, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring, until onions are translucent, 3 to 4 minutes. Add broth, chili sauce, brown sugar, and vinegar; bring to a boil.
  • Place roasting pan over two burners; pour in broth mixture and return to a boil. Cover pan with parchment-lined foil and roast in oven 30 minutes. Reduce oven temperature to 350 degrees; roast 1 hour, 15 minutes more. Add carrots and potatoes and continue roasting, uncovered, tossing vegetables occasionally, 1 hour. Baste meat with pan juices and continue to roast, basting and tossing vegetables occasionally, until meat is tender but not falling apart, and potatoes and carrots are cooked, about 1 hour more.
  • Transfer brisket to a cutting board. Let stand 10 minutes, then slice and serve with sauce, vegetables, and parsley.

Tips:

  • To tenderize the brisket, marinate it for at least 6 hours or overnight in the refrigerator. This will help the flavors to penetrate the meat and make it more flavorful.
  • To make the sweet and sour sauce, use a combination of ketchup, brown sugar, apple cider vinegar, and pineapple juice. This will give the sauce a tangy and sweet flavor that pairs well with the brisket.
  • Cook the brisket in a slow cooker on low for 8-10 hours, or until the meat is fall-apart tender. This will allow the flavors of the sauce to infuse into the meat.
  • Serve the brisket with rice, mashed potatoes, or your favorite sides. You can also garnish it with fresh parsley or cilantro.

Conclusion:

Annie's Sweet and Sour Baked Brisket is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. The brisket is tender and flavorful, and the sweet and sour sauce is tangy and sweet. This dish is sure to be a hit with your family and friends.

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