Best Sweet and Sour Brisket

Recipe View 20 mins Preheat oven to 325°F (160°C). Sear the brisket in a large Dutch oven or oven-safe skillet over medium-high heat until deeply browned on all sides (approximately 15-20 minutes). Remove the brisket from the pot and set aside.

Recipe View 7 mins In the same pot, sauté the sliced onions until softened and translucent (approximately 5-7 minutes). Add the minced garlic and cook until fragrant (about 1 minute).

Recipe View 1 mins In a large bowl, whisk together the water (or beef broth), ketchup, vinegar, brown sugar, and salt. Pour the sauce over the onions and garlic in the pot. Bring to a simmer.

Recipe View 3 mins Return the brisket to the pot, nestling it into the sauce. The liquid should come about halfway up the sides of the brisket. If needed, add a little more water or broth.

Recipe View 4 hrs Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 3-4 hours, or until the brisket is fork-tender. Turn the brisket over halfway through cooking to ensure even braising.

Recipe View 30 mins Remove the brisket from the oven and let it cool slightly in the braising liquid. This helps it retain moisture.

Recipe View 5 mins Transfer the brisket to a cutting board and slice it against the grain into 1/4-inch thick slices.

Recipe View 5 mins Arrange the sliced brisket in a baking dish and pour the braising liquid (gravy) over the top. Cover and refrigerate overnight. This allows the flavors to meld and the fat to solidify for easy removal.

Recipe View 40 mins Before serving, skim off any excess fat from the surface of the gravy. Reheat the brisket in a preheated oven at 300°F (150°C) until warmed through (approximately 30-40 minutes). Alternatively, reheat on the stovetop over low heat.