Sweet and Sour Jewish Brisket
Use this recipe to bring Chinese cuisine into your Jewish kosher cooking for a Rosh Hashannah, Passover, or Shabbat meal. Since the times of old Europe, Ashkenazi Jews have immigrated to the United States and have adapted the traditional brisket recipe to include the great tastes of the US. Traditionally, Ashkenazi Jews used brisket because it was one of the less expensive cuts of beef. For spices to add to your brisket, click here


· Beef brisket -- 5 to 6 pounds
· Salt and pepper -- to season
· Oil -- 1/4 cup
· Onions, sliced -- 3
· Whole garlic cloves -- 6
· Kosher red wine -- 1 cup
· Beef broth -- 3 cups
· Ketchup -- 1 cup
· Salt and pepper -- to taste


Preheat oven to 350°F. Pat the brisket dry with paper towels and season it liberally with salt and pepper. Add the oil to the roasting pan and heat it over medium-high flame on the stovetop. Brown the brisket on all sides in the hot oil and remove to a plate. Drain off all but about 3 tablespoons of the oil and add the sliced onions. Sauté the onions until they are transparent and lightly browned, 5-7 minutes. 

Pour in the red wine and let it cook down somewhat, stirring with a spoon to scrape up any bits stuck to the bottom of the pan. Stir in the beef broth, ketchup, salt and pepper. Add back the beef brisket, moisten the top with some of the liquid and cover the pan with foil. 

Set the pan in the oven and braise for 2 1/2 to 3 hours, or until the meat is fork-tender. If you like, remove the pan halfway through and flip the brisket over so both sides braise in the liquid. Remove the brisket to a cutting board, slice thinly against the grain and place the slices on a serving platter. Strain the pan juices, adjust seasoning and pour over sliced brisket. 

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