About this recipe:Succulent slices of beef are served with a sweet and sour sauce. This dish needs to be chilled overnight, so you need to plan ahead of time. Enjoy with mashed potatoes or rice, if desired.
1 (1.8kg) joint beef brisket
250g tomato ketchup
125ml white vinegar
2 onions, sliced
1 clove garlic, finely chopped
165g dark brown soft sugar
1 tablespoon salt
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Heat brisket in a large saucepan over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, dark brown soft sugar and salt. Bring to the 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 20x30cm baking tin or large plate and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.