Description
Sweet and sour brisket is a beloved variation on the traditional Passover centerpiece. The balance of caramelized onions, tangy tomatoes, and a touch of sweetness creates a rich sauce that slowly braises the brisket until it becomes incredibly tender. It’s the kind of dish that tastes even better the next day — making it perfect for preparing ahead of your Seder.
Ingredients
- 4–5 lb dry-aged prime 1st cut beef brisket
- 2 large onions, sliced
- 3 carrots, chopped
- 4 cloves garlic, minced
- 2 cups beef stock
- 1 cup ketchup or tomato sauce
- ½ cup brown sugar or honey
- ¼ cup apple cider vinegar
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- Optional: ¼ cup raisins or prunes for extra sweetness
Instructions
Preheat oven to 325°F.
Season the brisket generously with salt, pepper, and paprika.
Heat a large roasting pan or Dutch oven over medium-high heat and sear the brisket on both sides until deeply browned. Remove and set aside.
In the same pan, add the onions, carrots, and garlic. Cook for about 5 minutes until slightly softened and fragrant.
Stir in the tomato paste, ketchup, brown sugar (or honey), apple cider vinegar, and beef stock, mixing until the sauce is smooth.
Return the brisket to the pan and spoon some sauce over the top. Add raisins or prunes if using.
Cover tightly and braise in the oven for 3–4 hours, until the brisket is fork-tender.
Remove from oven and allow to cool completely before slicing.
Slice against the grain, return the slices to the sauce, and reheat gently before serving.
Notes
Brisket is best made a day ahead. Refrigerating overnight allows the flavors to deepen and makes slicing much easier — simply reheat in the sauce before serving your Seder.
