Best 12 Sweet Sassy Corned Beef Brisket Recipes

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If you are yearning for a delectable dining experience that blends sweet and savory flavors, then "Sweet Sassy Corned Beef Brisket" is the culinary masterpiece you need. Prepare to embark on a flavor-filled journey as we explore the tantalizing world of brisket cooking, unveiling the secrets to creating a brisket dish that will dazzle your taste buds and leave you craving more. This introductory guide will take you through a delightful exploration of ingredients, cooking techniques, and expert tips, setting you on the path to crafting the ultimate Sweet Sassy Corned Beef Brisket.

Check out the recipes below so you can choose the best recipe for yourself!

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

CORNED BEEF BRISKET - FROM SCRATCH



Corned Beef Brisket - from Scratch image

Plan ahead about a week ... you won't be sorry. This from-scratch corned beef is better than any commercial corned beef you could ever eat, and you'll wonder why you never tried doing it yourself before. I do not add salt and peter to my corned beef, so this is not going to have that familiar pink color, but you won't care -- and it's healthier this way.

Provided by EdsGirlAngie

Categories     Meat

Time P7DT4h

Yield 6-8 serving(s)

Number Of Ingredients 16

1 (8 -10 lb) beef brisket
4 garlic cloves, peeled and cut in thirds
2 quarts water
1 cup kosher salt
1/2 cup white vinegar
4 tablespoons sugar
3 bay leaves
1 teaspoon peppercorn
1/2 teaspoon mustard seeds
1 pinch ground cloves
water, to come up 3/4 to side of brisket
1 teaspoon peppercorn
1/2 teaspoon mustard seeds
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
4 garlic cloves, sliced

Steps:

  • Combine all of the brine ingredients and bring to a boil, then cool.
  • In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
  • Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
  • After the 6 to 7 days, remove brisket from the brine and discard the brine.
  • Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
  • Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
  • Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!

SWEET-AND-SPICY BRISKET



Sweet-and-Spicy Brisket image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 5h15m

Number Of Ingredients 10

1 brisket, about 3 1/2 pounds
Coarse salt and freshly ground pepper
1 bunch carrots (about 7), peeled and cut on the bias into 2-inch pieces
1 onion, peeled and cut lengthwise into 8 wedges
3/4 cup dried figs, preferably Mission or Turkish (about 9 ounces), halved lengthwise
1/2 cup dried apricots, preferably Turkish (about 3 ounces)
5 sprigs thyme
2 tablespoons harissa paste
Rustic bread, for serving (optional)
1 cup low-sodium chicken broth

Steps:

  • Season brisket generously with salt and pepper; place in a slow cooker. Scatter carrots, onion, figs, apricots, and thyme evenly over and around brisket. Stir harissa into broth; pour mixture over brisket. Cover and cook on high until brisket is tender, 4 1/2 to 5 hours.
  • Remove thyme. Transfer brisket to a cutting board and let rest 15 minutes, then slice thinly against grain. Arrange slices on a platter, spoon vegetables and fruits evenly around them, and drizzle with some of pan juices. Serve with bread and remaining juices on the side.

SWEET AND SAVORY BRISKET



Sweet and Savory Brisket image

I like this recipe not only because it makes such tender and flavorful beef, but because it takes advantage of a slow cooker. It's wonderful to come home from work and have this mouthwatering dish waiting for you. The beef doubles as a warm sandwich filling, too.-Chris Snyder, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 10 servings.

Number Of Ingredients 5

1 beef brisket (3 to 3-1/2 pounds), cut in half
1 cup ketchup
1/4 cup grape jelly
1 envelope onion soup mix
1/2 teaspoon pepper

Steps:

  • Place half of the brisket in a 5-qt. slow cooker. In a small bowl, combine the ketchup, jelly, soup mix and pepper; spread half over meat. Top with the remaining meat and ketchup mixture. , Cover and cook on low for 8-10 hours or until meat is tender. Slice brisket; serve with cooking juice.

Nutrition Facts : Calories 223 calories, Fat 6g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 596mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

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     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     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.

GLAZED CORNED BEEF BRISKET



Glazed Corned Beef Brisket image

This roasted corned beef brisket is a wonderful treat for St. Patrick's Day. The tangy sauce is a perfect complement. -Patricia Schmeling

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 12 servings.

Number Of Ingredients 9

1 corned beef brisket with spice packet (3 pounds), trimmed
1 medium onion, sliced
1 celery rib, sliced
1/4 cup butter
1 cup packed brown sugar
2/3 cup ketchup
1/3 cup white vinegar
2 tablespoons prepared mustard
2 teaspoons prepared horseradish

Steps:

  • Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. Drain and discard liquid and vegetables. Place beef on a rack in a shallow roasting pan; set aside., In a saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts :

SWEET AND SAVORY BRISKET



Sweet and Savory Brisket image

The mixture sounds weird but it is actually very good. You can add potatoes and carrots if you want during the last couple of hours. This is a good recipe if you aren't going to be home all day to watch it.

Provided by mazzypants

Categories     Main Dish Recipes     Roast Recipes

Time 8h10m

Yield 6

Number Of Ingredients 5

1 (3 pound) beef brisket, visible fat trimmed
1 cup ketchup
¼ cup grape jelly
1 envelope dry onion soup mix
½ teaspoon ground black pepper

Steps:

  • Cut brisket in half across the grain and place a half into a slow cooker. Spread with half the ketchup and grape jelly; sprinkle with half the dry onion soup mix. Place remaining piece of brisket on top of the first piece and repeat spreading with remaining ketchup, grape jelly, and onion soup mix. Sprinkle black pepper into cooker.
  • Cover the cooker and cook on Low until meat is very tender, 8 to 10 hours.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 22.3 g, Cholesterol 91.1 mg, Fat 19.3 g, Fiber 0.4 g, Protein 27.3 g, SaturatedFat 7.4 g, Sodium 921.7 mg, Sugar 17.8 g

JEWISH STYLE SWEET AND SOUR BRISKET



Jewish Style Sweet and Sour Brisket image

This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.

Provided by Louise

Categories     Main Dish Recipes     Roast Recipes

Time 11h

Yield 10

Number Of Ingredients 8

4 pounds beef brisket
1 cup water
1 cup ketchup
½ cup white vinegar
2 onions, sliced
1 clove garlic, minced
¾ cup brown sugar
1 tablespoon salt

Steps:

  • Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
  • Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

Nutrition Facts : Calories 400.8 calories, Carbohydrate 24.4 g, Cholesterol 74.5 mg, Fat 25.1 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 9.8 g, Sodium 1019.6 mg, Sugar 22.4 g

OVEN-ROASTED CORNED BEEF FOR SANDWICHES



Oven-Roasted Corned Beef for Sandwiches image

Oven-roasted corned beef to slice for sandwiches. Easy. Tasty. You can just put a pile of meat on some nice pumpernickel with good mustard or make delicious Reuben sandwiches.

Provided by Crockpot Carlo

Categories     Everyday Cooking     Special Collection Recipes     New

Time 4h35m

Yield 8

Number Of Ingredients 4

1 (4 pound) corned beef brisket, seasoning packet discarded
1 (12 ounce) bottle beer
2 tablespoons coarsely ground black pepper
2 tablespoons garlic powder

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Place a metal rack in a large baking pan.
  • Rinse brisket very well, especially if it has pickling seasoning on it. Cut off extra fat, leaving just some of it. Apply pepper and garlic powder and rub it into the meat. Put brisket, fat-side up, on the prepared rack. Pour beer into the pan and cover with foil.
  • Cook in the preheated oven until brisket is very tender, about 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).
  • Remove from the oven and transfer brisket to a platter. Cover tightly with foil and let sit for 20 minutes.
  • Use a very sharp knife to slice meat across the grain and at a bit of an angle into very thin slices.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 4.6 g, Cholesterol 99.5 mg, Fat 19.3 g, Fiber 0.6 g, Protein 19.2 g, SaturatedFat 6.5 g, Sodium 1154 mg, Sugar 0.5 g

BRAISED CORNED BEEF BRISKET



Braised Corned Beef Brisket image

You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally 'boiled' beef. This recipe was given to my mother-in-law during WWII by her Jewish boarding house owner and it has become a treasured family recipe. Unlike the commonly boiled corned beef, this is a slow braise that is tender, flavorful, and has a caramelized surface when it's done. I serve it with colcannon, steamed cabbage wedges, braised carrots, and parsnips. It is our favorite St. Patrick's/Jewish dinner, but we love it so much that I cook it year around.

Provided by mauigirl

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 6h30m

Yield 6

Number Of Ingredients 6

1 (5 pound) flat-cut corned beef brisket
1 tablespoon browning sauce (such as Kitchen Bouquet®), or as desired
1 tablespoon vegetable oil
1 onion, sliced
6 cloves garlic, sliced
2 tablespoons water

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
  • Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
  • Roast in the preheated oven until meat is tender, about 6 hours.

Nutrition Facts : Calories 455.1 calories, Carbohydrate 5.4 g, Cholesterol 162 mg, Fat 33.7 g, Fiber 0.7 g, Protein 30.6 g, SaturatedFat 10.9 g, Sodium 1877.4 mg, Sugar 1.7 g

SPICY AND TENDER CORNED BEEF



Spicy and Tender Corned Beef image

It will be a mighty 'lucky' group who gets to eat this corned beef on St. Patrick's Day. A spicy and fork-tender treat. My Mother was Irish and she cooked it this way. I'm married to an Irishman, I'm a Lucky Lassie to have him, and he loves this dish!

Provided by June Mc

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h30m

Yield 6

Number Of Ingredients 10

½ (12 fluid ounce) can or bottle dark beer
1 tablespoon dry mustard
1 pinch salt and ground black pepper to taste
3 cloves garlic, cut into slivers
3 whole cloves, or to taste
1 (3 pound) round-cut corned beef roast with spice packet
1 (16 ounce) package carrots, cut into 2-inch pieces
1 (16 ounce) package small red potatoes
1 head green cabbage, cored and cut into wedges
1 tablespoon butter, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Pour beer into a roasting pan and add contents of corned beef seasoning packet, dry mustard, salt, and black pepper to the beer. Stir to combine. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay the corned beef into the roasting pan.
  • Bake in the preheated oven for 1 hour; scatter carrots around corned beef and roast for about 1 1/2 hour more. Distribute red potatoes around the meat and roast until corned beef and vegetables are tender, about 40 minutes more.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage wedges, cover, and steam until tender, about 10 minutes. Transfer to a platter and season with salt and black pepper. Let butter melt over the hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.

Nutrition Facts : Calories 423.8 calories, Carbohydrate 33.2 g, Cholesterol 102.4 mg, Fat 21.8 g, Fiber 8.6 g, Protein 23.4 g, SaturatedFat 7.6 g, Sodium 1260.2 mg, Sugar 10.6 g

SWEET TASTING CORNED BEEF AND CABBAGE



Sweet Tasting Corned Beef and Cabbage image

Make and share this Sweet Tasting Corned Beef and Cabbage recipe from Food.com.

Provided by EcntrcBeauty

Categories     Potato

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 5

6 lbs corned beef brisket
1 head cabbage
7 -8 potatoes
1 cup white sugar
1 cup vinegar

Steps:

  • Fill your pot with water and then add in beef brisket making sure the the water fully submerges meat completely.
  • If a small part of the meat is showing that is fine.
  • But you ideally want to submerge the whole thing.
  • You can use any amount of corn beef brisket.
  • Next add in the spice package that came with your corn beef and only 1 cup of sugar and 1 cup of vinegar.
  • Let this boil about 2 and a half hours to 3 hours, checking back every so often to make sure the beef is still covered in water.
  • Keep adding as much water as you need to keep the beef submerged.
  • During the last hour, slice your cabbage up into fairly large/medium pieces and add in your cabbage before potatoes because you want your cabbage to be soft.
  • Chop potatoes into cubes and add in those as well.
  • Cook your potatoes and cabbage to your desired softness.
  • Voila' you're done!
  • Please be sure to use a very big, big pot. This may boil over because you are combining all these large ingredients. A regular big pot to make beef stew will be too small.
  • Serving size depends on how much you will eat of it and how big your meat is. I go back for 3rds sometimes so it's hard to say. Enjoy!

Nutrition Facts : Calories 1501.7, Fat 86.5, SaturatedFat 28.8, Cholesterol 444.3, Sodium 5183.7, Carbohydrate 87.3, Fiber 8.9, Sugar 40.7, Protein 89.6

Tips:

  • To ensure the corned beef brisket is flavorful and tender, choose a cut that is well-marbled and at least 3 pounds in weight.
  • The pickling process helps to tenderize the brisket and add flavor. Make sure to soak the brisket in the brine solution for the full 5 days, flipping it over once a day.
  • When cooking the brisket, use a large pot or Dutch oven that can accommodate the meat and all of the cooking liquid.
  • Bring the brisket and cooking liquid to a boil, then reduce the heat to low and simmer for at least 3 hours, or until the meat is fall-apart tender.
  • To add flavor and color to the brisket, brown it in a skillet before braising it in the cooking liquid.
  • Serve the corned beef brisket with your favorite sides, such as boiled potatoes, cabbage, carrots, and horseradish sauce.

Conclusion:

Corned beef brisket is a classic dish that is perfect for a special occasion or a hearty weeknight meal. With its tender meat, flavorful brine, and delicious sides, this dish is sure to please everyone at the table. So next time you're looking for a satisfying and flavorful meal, give this Sweet Sassy Corned Beef Brisket recipe a try. You won't be disappointed!

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