A Muse in My Kitchen
Sweet and Sour Brisket
I have been so good this January!
I’ve been drinking green smoothies, upped my daily veggie count, allowing one day for vegetarian only meals and exercising.
But sometimes you just need a big hunk of meat!
I’m about to share with you my most requested recipe.
I make it every time we have a crowd of people over. You can make it ahead of time and heat it up for a party. I keep it warm in a crock pot and served it with little buns for sliders. You can serve it with mashed potatoes or buttered noodles as an entree. Perfect meal to take over as a “get well” meal and still have enough for dinner…and lunch the next day.
It’s delicious…
And easy, just allow a half day for slow and low cooking in the oven.
I start with a 4 to 5 lb. cut of beef brisket. I trim most of the visible fat off the meat but allow a little for flavor.
I season the meat with salt and pepper. This time I used one of my favorite rubs – Butt Rub! You can use Montreal Seasoning or any of your favorite beef rubs.
Braise the meat in olive oil until both sides are brown. Remove meat and place in a dutch oven or roaster.
While the beef is braising, slice a whole onion into rings. After you remove the beef, throw the onions and a handful of baby carrots into the hot pan. Season with more cracked pepper and saute in the juices of the beef.
Right before removing from the pan, throw in 1/2 cup red wine to soak up the dripping. Toss veggies over the meat in the pan.
The secret’s in the sauce!
Mix a can of whole cranberry sauce, 1/2 cup ketchup, 1 bottle of beer (any kind will do!) and 1 tbsp. of Worcestershire sauce. The beer will break down the toughness of the meat and make it fork tender.
Pour everything on top, cover and put in a 325 degree oven for 3 to 5 hours.
You can test when it’s ready when you can shred it with a fork.
Once removed from the oven, I like to let every thing cool until the fat hardens and remove it with a spoon.
Remove the meat and shred with a fork.
After the meat is removed, I take the remaining gravy and puree it in a food processor.
Pour the gravy over the meat.
Mix.
And serve….
Make this for your next party – Super Bowl Sunday food – hint, hint!
Everyone will be asking you for the recipe…
Tell them I sent you….
- 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
- Preheat oven to 325°F. Combine beer, cranberry sauce, ketchup and Worcestershire sauce in medium bowl and set aside.
- 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.
- 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.
- 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.
- Can be prepared 2 days ahead. Cover and refrigerate.
