Best 3 Passover Jewish Style Sweet And Sour Brisket Recipes
**Passover Jewish-Style Sweet and Sour Brisket: A Culinary Journey Through Tradition and Taste**
During the joyous festival of Passover, Jewish families gather around the table to celebrate their freedom and partake in a delectable feast filled with symbolic dishes. Among these culinary treasures, the Passover Jewish-Style Sweet and Sour Brisket stands out as a centerpiece, captivating taste buds with its exquisite blend of sweet, tangy, and savory flavors. This traditional dish, passed down through generations, embodies the essence of Passover with its unique preparation and symbolic ingredients. Join us on a culinary journey as we explore the Passover Jewish-Style Sweet and Sour Brisket, along with other delectable recipes featured in this article, to create a memorable Passover feast.
JEWISH STYLE SWEET AND SOUR BRISKET
This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.
Provided by Louise
Categories Main Dish Recipes Roast Recipes
Time 11h
Yield 10
Number Of Ingredients 8
Steps:
- Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a 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 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 24.4 g, Cholesterol 74.5 mg, Fat 25.1 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 9.8 g, Sodium 1019.6 mg, Sugar 22.4 g
PASSOVER: JEWISH STYLE SWEET AND SOUR BRISKET
This is the best brisket you will ever taste. No matter who comes for dinner. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.
Provided by Melanie Campbell
Categories Beef
Time 3h
Number Of Ingredients 8
Steps:
- 1. Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a 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 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
SWEET-AND-SOUR BRISKET
When Sarah Carey, our editorial director of food and entertaining, was a kid, holiday visits to her grandparents' house often included her grandma's sweet-and-sour version of classic beef brisket. She recreated it from memory, one bite at a time, using three key ingredients: Chili sauce, brown sugar, and vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 4h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place brisket in a large, heavy-bottomed roasting pan; season with salt and pepper. Heat oil in a large straight-sided skillet over medium-high; add onions, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring, until onions are translucent, 3 to 4 minutes. Add broth, chili sauce, brown sugar, and vinegar; bring to a boil.
- Place roasting pan over two burners; pour in broth mixture and return to a boil. Cover pan with parchment-lined foil and roast in oven 30 minutes. Reduce oven temperature to 350 degrees; roast 1 hour, 15 minutes more. Add carrots and potatoes and continue roasting, uncovered, tossing vegetables occasionally, 1 hour. Baste meat with pan juices and continue to roast, basting and tossing vegetables occasionally, until meat is tender but not falling apart, and potatoes and carrots are cooked, about 1 hour more.
- Transfer brisket to a cutting board. Let stand 10 minutes, then slice and serve with sauce, vegetables, and parsley.
Tips:
- For a richer flavor, use extra virgin olive oil instead of vegetable oil.
- If you don't have a Dutch oven, you can use a large pot with a tight-fitting lid.
- Sear the brisket in batches if necessary to avoid overcrowding the pot.
- Once the brisket is browned, remove it from the pot and set aside.
- Add the onions and garlic to the pot and cook until softened.
- Stir in the tomato paste, water, and spices.
- Return the brisket to the pot and bring to a boil.
- Reduce heat to low, cover, and simmer for 2 hours, or until the brisket is tender.
- Add the potatoes and carrots to the pot and cook until tender, about 30 minutes.
- Serve the brisket with the potatoes and carrots.
Conclusion:
This Passover Jewish-Style Sweet and Sour Brisket is a delicious and flavorful dish that is perfect for a holiday meal. The brisket is braised in a sweet and sour sauce, and the potatoes and carrots add a savory touch. This dish is sure to be a hit with your family and friends.
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