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Sweet 'n' Tangy Beef Brisket recipe

Sweet 'n' Tangy Beef Brisket recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Beef brisket

Succulent slices of beef are served with a sweet and sour sauce. Enjoy with mashed potatoes or rice, if desired.

103 people made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(158)

Reviews in English (124)

by jennifer

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

by pressurecook

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

by Michael Neavear

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

Barbecue Beef Brisket

My favorite branding time food is barbecue brisket. I usually cook brisket in the oven all night, but this time I stuck it in my slow cooker and six hours later it was so tender, juicy, and delicious.


  • 3 pounds Beef Brisket
  • 1 teaspoon Salt
  • ½ teaspoons Fresh Ground Pepper
  • 1 teaspoon Chili Powder
  • 3 cups Beef Broth
  • 1 cup Worcestershire Sauce
  • 2 whole Garlic Cloves, Smashed
  • 1 jar (about 18-21 Oz. Jar) Barbecue Sauce


Season brisket with salt, pepper and chili powder and place in a slow cooker with the fat side up. Mix beef broth and Worcestershire sauce together and pour over the brisket. Add the garlic cloves. Place the lid over the slow cooker and cook for 6 to 8 hours. Remove the brisket to a baking dish and pull apart with forks. Pour barbecue sauce over the brisket. Brisket can be served as- is or on a sandwich topped with coleslaw, or on a sandwich with the coleslaw on the side if you prefer.

Etymology of the Word "Barbecue"

Some etymologists believe the word �rbecue” is derived from the word �rabicu” in the languages of both the Timacua people of Florida and the Taíno of the Caribbean, which literally translates “sacred fire pit.” Bon Appetit magazine claims the word comes from an ancient tribe in Guyana who 𠇌heerfully spit-roasted captured enemies.” Others claim the word comes from the French phrase �rbe a queue” meaning 𠇏rom head to tail."

Grilled Beef Brisket

Begin by making the brine. In a saucepan, heat vinegar to the boiling point, then remove from heat and mix in sugar, salt, pepper, paprika, Tabasco, liquid smoke and garlic. Let the mixture come to room temperature for 20 minutes. Add 7 cups of ice cold water and mix until all salt and sugar is dissolved.

Place brisket in a large Ziploc bag, 1 or 2 gallon size, pour brine over meat and refrigerate for 4 to 48 hours.

Prior to grilling remove brisket from brine and let sit at room temperature for 20 minutes.

Place brisket in a metal disposable pan after coating each side with steak seasoning. Pour root beer in pan.

Place brisket in pan on a 300 degree F grill without covering for 10 minutes. Then cover with aluminum foil and cook for another 90 minutes.

Remove from grill and let rest for 5-10 minutes before slicing. Serve with your favorite BBQ sauce on the side.

  • 1 (5- to 7-pounds) brisket (washed and drained)
  • 1 small onion (peeled, trimmed, and chopped)
  • 1/2 cup oil
  • 1/2 cup red wine (dry)
  • 1/4 cup honey
  • 1/4 cup Coca-Cola
  • 1/4 cup ketchup
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon paprika

Place the brisket in a roasting pan. Put the onion, oil, wine, honey, Coca Cola, ketchup, mustard, and paprika into the work bowl of a food processor and pulse until chopped. Pour over the brisket. Cover and marinate in the refrigerator overnight.

Preheat oven to 325 F/165 C. Bake the brisket, covered, in the preheated oven for approximately 4 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190 F, for well done.

When cool, thinly slice the brisket against the grain. It is very important to slice the brisket correctly. If the meat is not sliced against the grain, it will be tough.

  • It is best to prepare the brisket a day before you plan to serve it, as the taste is enhanced after it sits in the fridge.
  • For Ashkenazic Jews who refrain from eating kitniyot during Passover, mustard is on the list of foods that's considered verboten. It's fine to leave it out of the recipe, or to substitute another savory spice like garlic if you're making it for Pesach and prefer to skip the mustard.

Serving suggestion: Make gravy with drippings from the meat. Melt 4 tablespoons of parve margarine in a heavy saucepan. Slowly stir in 4 tablespoons of all-purpose flour (use potato starch instead of flour during Passover). Cook and stir for approximately 3 minutes, or until margarine just starts to darken. Slowly stir in 2 cups of drippings. Continue cooking and stirring until the gravy thickens to desired consistency. Season with salt and pepper. Pour some of the gravy over the sliced brisket, and serve the remainder alongside.

Slow Cooker Sweet and Sour Brisket

L’shana tova! Happiest of new years to you! A little late to this rosh hashanah party, but that seems to be my life these days. My apologies! I still wish you a sweet and happy new year.

Not the prettiest dish I have ever served, but incredibly delicious and tender. And the perfect balance of salty and sweet. I love brisket and don’t make it enough. And I don’t know why, it’s so easy. Sure, it takes a long time to make – but it is hands off time. You do need to start this the morning before you want to serve it. Which makes it perfect to get it going while you are making dinner one night, (a little bit extra work is just fine with me, especially when I know that it means nothing to do for dinner the next night) and finish it up when you are ready to serve it. I like to serve this with roasted potatoes and some greens.

3 onions, sliced
3 Tablespoons vegetable oil
6 garlic cloves
1 teaspoon paprika
2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons black pepper
1 1/2 teaspoons onion powder
1/4 teaspoon cayenne powder
1/2 teaspoon oregano
1/2 teaspoon dried thyme
2 cups beef stock
1 cup ketchup
1 cup Heinz chili sauce
1 cup brown sugar
1 (8 to 10 pound) brisket

Heat a skillet over medium heat. Add oil and onions. Cook for about 10 to 15 minutes, or until soft. Add the garlic and cook for another minute.

Add the spices and cook for two minutes more.

In a large bowl, whisk together beef stock, ketchup, chili sauce, and brown sugar.

Put the brisket in the slow cooker insert. Cover with the onions.

Transfer the brisket and all of the juices to a large baking dish (I kept mine in the insert). Chill overnight. An hour before you are ready to serve, preheat the oven to 300 degrees. Scrape off any fat that has solidified.

Slice the brisket into 1/2 inch slices.

Blend the onions and sauce if you like a smoother sauce.


With herbs and spices, aroma = taste. No aroma = flavorless. No one wants that!

So, we mix up more than a few batches of BBQ rub each season. Some are spicy as with our Smoked Chicken Wings, and others are sweet. We have a Memphis Dry Rub and also a line of BBQ Sauces, and let&rsquos not forget our vinegar based South Carolina Mopping Sauce we use for smoking and grilling our meats. Be sure to check those out, too, while you&rsquore here.

Today, we are mixing up a Sweet BBQ Rub Recipe to use with a crowd-pleasing appetizer, Bacon-Wrapped Pineapple Chicken Shots. I will tell you more in that post but that appetizer has already been requested by my daughter for gameday again next week. Ohhhh, ya baby! Winner, winner &ndash Bacon-Wrapped Pineapple Chicken Dinn&helliper &hellip Shots for the win!

Since I usually have everything on hand to make the rub, I usually just make a double batch and bottle the rest up and save it for another time. Smoked Pork is a thing with us all year &rsquoround so it never goes to waste &ndash but as you will see tomorrow for our Bacon Wrapped Pineapple Chicken Shots, this mix is also great on chicken, too!

One ingredient you may not have on hand (and which I do highly recommend) is my favorite Smoked Paprika. The difference between smoked paprika and sweet paprika is a world apart and it adds such a delicious smoky flavor to the mix.

For some heat try my favorite Hungarian Hot Paprika. Whoa! That spicy paprika really packs a punch &ndash and we love it. If you have plain or sweet paprika, you will not get much flavor from it but it will still add a nice color.

That&rsquos really why I recommend the smoked paprika. A little bit goes a long way and it&rsquos great in soups and chili, too &mdash so this little workhorse of a spice will not go to waste in your spice closet!!

Slow Cooked Carolina Beef Brisket

Good things are worth the wait, which is why we are such a fan of the slow cooker when it comes to all things meat. Slow Cooked Carolina Beef Brisket cooks all day so you can come home to a fork-tender delicious dinner that is jam-packed with amazing flavor. If all brisket recipes were this delicious, we'd never eat anything else! It's all in the marinade with this simple dinner recipe. A combination of Picante Sauce, molasses, apple cider vinegar, Worcestershire sauce and onions take their time developing a depth of flavor in your slow cooker, and once you taste the finished product, you'll be pleased with your decision to try this recipe!

Time-Saving Tip:

This recipe may also be cooked on HIGH for 4 to 5 hours.

For more great slow cooker recipes, visit our collection from Campbell's Kitchen here.

Cooking Method Slow Cooker


  • 1 jar (16 ounces) Pace® Picante Sauce
  • 1 / 2 cup molasses
  • 1 / 4 cup cider vinegar
  • 2 tablespoons reduced sodium Worcestershire sauce
  • 1 large onion, sliced (about 1 cup)
  • 1 beef brisket (3 to 4 pounds)


Stir the picante sauce, molasses, vinegar, Worcestershire and onion in a 5-quart slow cooker. Add the beef, trimming to fit, if needed, and turn to coat.

Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.

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In my opinion brisket is very underrated and under used in our homes. This is such a quick and simple meal to prepare simply put everything in the slow cooker and then go about your day while it cooks itself. We had ours with a selection of roast veg and it was very nice indeed. The sauce gives the meat a lovely flavor and I highly recommend that you give this meal a try.

This looks splendid. Most of the time when we make brisket, it includes onions in the cooking process. It's a nice combination of ingredients for the sauce and I can easily see slicing this really thin and using it for sandwiches. I'll have to file this one aside for the next time we cook beef brisket.

this sounds like such an amazing mix of ingredients. I like the thought of the clash of the sweet and tangy and tomatoey with the brisket. Having this cooking all day must smell wonderful and will be something to look forward to after working all day. We'll love it with some type of potato and green vegetable.

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Why Is Brisket So Popular for Jewish Sabbath and Holiday Meals?

Because brisket is an inherently tough cut of meat—it's comprised of the cow's strong chest muscles–and benefits from slow cooking at low heat. Plus, it not only stands up to reheating but also often gets tastier and more tender. Cooking is prohibited on the Jewish Sabbath, and there are restrictions on how one may cook on holidays, so brisket, which can be prepared in advance and reheats well, can be ideal.

Plus, as a larger cut of meat, brisket is well suited to serving a crowd. And as a do-ahead entree, it's a boon for hosts, who end up with less last-minute holiday prep work and less mess to clean up. Giora Shimoni reports that his mother–like many like-minded cooks–"makes her holiday brisket a week in advance, and then stores it in the freezer until the holiday."

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