SWEET-AND-SOUR BRISKET
6 to 8 servings
You can serve this immediately, but it is much better if prepared a day ahead, chilled, and reheated, as directed in this recipe.
Preheat the oven to 350°F.
Pat dry:
- One 3 ½- to 4-pound beef brisket flat portion (or “first cut”), trimmed
Season with:
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Heat in a roasting pan over medium-high heat:
- 2 tablespoons vegetable oil
Brown the brisket, about 5 minutes each side, then transfer to a plate. Reduce the heat to medium, add more oil if needed, and add:
- 2 large onions, sliced
Cook the onions until golden brown, about 10 minutes. Add:
- ½ cup dry red wine
- ½ cup beef stock or broth
Cook for 1 minute, scraping up the browned bits. Stir in:
- 1 cup mild, tomato-based chili sauce
- ½ cup cider vinegar
- ½ cup packed dark brown sugar
- 1 bay leaf
Taste the sauce and adjust the seasoning. Return the meat to the pan and spoon the sauce over it. Cover the pan tightly with foil, transfer to the oven, and cook until the brisket is fork-tender, 2 to 3 hours. Remove the pan from the oven, uncover, and let cool in the pan, then refrigerate overnight. Remove the bay leaf, slice the meat, and return it to the sauce. Reheat in a 350°F oven for 25 to 30 minutes.