Sweet & Sour Brisket

I have been a busy busy girl the past week or two with the holidays and some other things going on.  Dave and I split our holiday time between our two families so we got to celebrate Passover sedar twice!

I was so excited when my Mommom told me I could make something to help out this year.  I was back and forth as to what to make but finally decided to take on the responsibility of making the Brisket.  This would be a risky choice, having never made it before… but I was up for the challenge.  With the assistance of my crockpot and my handy-dandy Smitten Kitchen Cookbook, I made one hell of a brisket!  Yay!

I realize Passover is OVER for this year, but there is always time for a good Brisket.

Sweet & Sour Brisket

Ingredients:

1 4-5lb Brisket (mine was 5.25)

1.5 teaspoons Sea Salt, plus some more for seasoning the meat

Black Pepper

1 cup Beef Broth

3 Tablespoons Tomato Paste

1/4 cup Brown Sugar

1/4 cup Red Wine Vinegar

4 teaspoons Paprika

2 teaspoons Worcestershire Sauce

Red Pepper Flakes (to taste)

1 teaspoon Garlic Powder

2 Tablespoons Onion Powder

Directions:

Step 1:  Cook Brisket.  Season the meat with Salt and Pepper on both sides.  Whisk the remaining ingredients together in a medium sized bowl.  Place the meat in a slow cooker, pour the sauce over it, and set it to cook on LOW for 10 hours.  Your house is going to smell phenomenal.

Step 2:  Rest Brisket.  Resist the urge to eat the brisket… it’s going to get better with time.  While the meat is still hot, scrape off any large fat pieces on the edges.  There was a TON on mine.  Transfer the brisket into a baking dish, making sure to keep all of the sauce too.  Chill in the refrigerator for anywhere between a few hours to a whole day.  

Step 3:  Re-Heat Brisket.  An hour before you need to eat the brisket, preheat the oven to 300 degrees.  Remove the grease that has hardened on the top of the meat and sauce (or not, but it’s really nasty so I recommend it).  Remove the brisket from the dish and place on a large cutting board.  Slice while cold and transfer back into the saucy baking dish and spoon the sauce over the meat.  Bake in the oven until heated through, the sauce should be bubbly on the edges.  Serve immediately.

Recipe from:  the Smitten Kitchen Cookbook by Deb Perelman

Note:  The original recipe includes directions for cooking in the oven.  Briefly… Cook the meat in a 350 degree preheated oven in a dutch oven or in a baking dish tightly covered with foil.  Bake for 3 hours.  

photo 4 (2)

Had to stuff this bad boy in there!  It's amazing how much it shrinks though... so much fat to remove.

Had to stuff this bad boy in there! It’s amazing how much it shrinks though… so much fat to remove.

Gettin' Saucy!

Gettin’ Saucy!

This is all I had to dirty while making the brisket... love it.

This is all I had to dirty while making the brisket… love it.

I was SO nervous about this silly brisket!  I really wanted to make something big and new and exciting and I didn’t want to screw it up.  To add to my new recipe anxiety, I was stupid and didn’t read the cooking time until I had already started at 6:30pm on Saturday.  If I did it the right way, that would have meant to take it out at 4:30am.  LOL.

Lucky for me, Dave was out at a bachelor party and I was already waiting for him and awake at 2:30 to finish the brisket up.  Lesson learned:  read directions first.  Duh.

Cooled brisket with the grease scraped off.  Ready to be sliced.

Cooled brisket with the grease scraped off. Ready to be sliced.

It's easiest to slice the brisket when it's cold.  You'll get better slices whereas when you cut it after it's reheated it'll be more fork tender and fall apart.

It’s easiest to slice the brisket when it’s cold. You’ll get better slices whereas when you cut it after it’s reheated it’ll be more fork tender and fall apart.

Once the brisket is cut, I transfered it to my dutch oven to heat up for dinner.  Don't stress if the slices break a little... those will be the best bites!

Once the brisket is cut, I transfered it to my dutch oven to heat up for dinner. Don’t stress if the slices break a little… those will be the best bites!

 

What a great spread... brisket was so good.

What a great spread… brisket was so good.

Despite my nerves and anxiety, the brisket was awesome.  It was so easy to make and turned out absolutely perfect and delicious.  The brisket was so moist and flavorful, it was also the perfect combination of sliced pieces and the fally-apart pieces that sop up all the sauce.  MMM!

I do have to pat myself on the back once more and mention to you that my Dad who has NEVER tried Brisket in my lifetime not only tried this one… but really liked it.  Whatttttttttt?!

It’s a good thing when there are no leftovers, right?  I’d say next time I’d make a bigger one but this 5.25 lb baby hardly fit into my crockpot!

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Leftovers

One thought on “Sweet & Sour Brisket

  1. Pingback: Fettuccine w/ Cauliflower Pesto | It's Good to be the Cook

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