Sweet 'n' Tangy Beef Brisket

    Sweet 'n' Tangy Beef Brisket


    103 people made this

    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.

    Serves: 10 

    • 1 (1.8kg) joint beef brisket
    • 250ml water
    • 250g tomato ketchup
    • 125ml white vinegar
    • 2 onions, sliced
    • 1 clove garlic, finely chopped
    • 165g dark brown soft sugar
    • 1 tablespoon salt

    Prep:15min  ›  Cook:2hr45min  ›  Extra time:8hr chilling  ›  Ready in:11hr 

    1. 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.
    2. 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.

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