Sweet 'n' Tangy Beef Brisket

    11 hours

    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.

    104 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (124)


    AMAZING!!!! I did do some things different. I let it come to a boil then I put into a baking dish with a lid and put it into the oven at 325 degrees for 2 1/2 hours. I also added Lipton onion soup mix on top and instead of white vinegar I used apple cider vinegar. I also added carrots. It came out delicious, and I will be making this again and again! thank you  -  07 Sep 2010  (Review from Allrecipes US | Canada)


    Simple, delicious, made it as the recipe was posted. Note: A cast iron dutch oven + the vinegar in the recipe can cause the meat to have an "off" taste. This is better suited for a ceramic slow cooker.  -  15 Jul 2010  (Review from Allrecipes US | Canada)


    I enjoyed this quite a bit. I'm a tough scorer, so 3 stars for me is pretty good. I don't understand the sitting in the fridge overnight though. In theory it must be to absorb more flavor, but I found it to be opposite. It tasted better to me fresh off the stove than refrigerated till the next day. I made a large enough brisket were it lasted 3 days for leftovers (I'm the only meat eater in the house besides my dogs LOL).  -  04 Jan 2010  (Review from Allrecipes US | Canada)