Sweet and Sour Brisket
A Kitchen Muse: 
Recipe type: Entree,
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A delicious shredded beef recipe perfect for parties and company!
  • 1 12-ounce bottle beer
  • 1 cup packed canned whole-berry cranberry sauce
  • ½ cup ketchup
  • 1 tbs. Worcestershire sauce
  • 2 tbs. olive oil
  • 1 4- to 5-pound flat-cut beef brisket
  • 1 large onion, sliced
  • 1 cup of baby carrots
  • ½ cup red wine
  1. Preheat oven to 325°F. Combine beer, cranberry sauce, ketchup and Worcestershire sauce in medium bowl and set aside.
  2. Heat olive oil in heavy large saute pan over high heat. Season brisket with seasoned salt (or your favorite rub) and pepper. Add brisket to pan and sear until brown, about 5 minutes per side. Transfer brisket to dutch oven. Add sliced onion and carrots to same pan and sauté until soft and brown, stirring and scraping bottom of pot frequently, about 8 minutes. Right before moving from the stove, stir in ½ cup red wine.
  3. Place onions and carrots on brisket. Pour beer mixture over brisket. Cover pot tightly. Transfer to oven and bake until brisket is tender, about 3-5 hours. Let brisket cool 30 minutes before serving.
  4. Spoon fat from top of gravy. Transfer brisket to cutting board. Shred brisket with 2 forks. Put gravy in food processor and puree. Mix gravy and shredded beef together.
  5. Can be prepared 2 days ahead. Cover and refrigerate.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2012/01/16/sweet-and-sour-brisket/