Slow Cooker Sweet and Sour Brisket – My family’s Passover Slow Cooker Sweet and Sour Brisket. This recipe is simple and makes the most tender brisket.
L’shana tova! Happiest of new years to you! A little late to this rosh hashanah party, but that seems to be my life these days. My apologies! I still wish you a sweet and happy new year.
Not the prettiest dish I have ever served, but incredibly delicious and tender. And the perfect balance of salty and sweet. I love brisket and don’t make it enough. And I don’t know why, it’s so easy. Sure, it takes a long time to make – but it is hands off time. You do need to start this the morning before you want to serve it. Which makes it perfect to get it going while you are making dinner one night, (a little bit extra work is just fine with me, especially when I know that it means nothing to do for dinner the next night) and finish it up when you are ready to serve it. I like to serve this with roasted potatoes and some greens.
3 onions, sliced
3 Tablespoons vegetable oil
6 garlic cloves
1 teaspoon paprika
2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons black pepper
1 1/2 teaspoons onion powder
1/4 teaspoon cayenne powder
1/2 teaspoon oregano
1/2 teaspoon dried thyme
2 cups beef stock
1 cup ketchup
1 cup Heinz chili sauce
1 cup brown sugar
1 (8 to 10 pound) brisket
Heat a skillet over medium heat. Add oil and onions. Cook for about 10 to 15 minutes, or until soft. Add the garlic and cook for another minute.
Add the spices and cook for two minutes more.
In a large bowl, whisk together beef stock, ketchup, chili sauce, and brown sugar.
Put the brisket in the slow cooker insert. Cover with the onions.
Pour the sauce over.
Cook on LOW for 10 hours.
Transfer the brisket and all of the juices to a large baking dish (I kept mine in the insert). Chill overnight. An hour before you are ready to serve, preheat the oven to 300 degrees. Scrape off any fat that has solidified.
Slice the brisket into 1/2 inch slices.
Blend the onions and sauce if you like a smoother sauce.
This recipe comes from Smitten Kitchen.
Slow Cooker Sweet and Sour Brisket
Slow Cooker Sweet and Sour Brisket - My slow cooker lets you saute in the insert, so this is an all in one meal. Set it and let the slow cooker do the work. Sweet and tangy and cuts with a butter knife tender.
Ingredients
- 3 onions, sliced
- 3 Tablespoons vegetable oil
- 6 garlic cloves
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons onion powder
- 1/4 teaspoon cayenne powder
- 1/2 teaspoon oregano
- 1/2 teaspoon dried thyme
- 2 cups beef stock
- 1 cup ketchup
- 1 cup Heinz chili sauce
- 1 cup brown sugar
- 1 (8 to 10 pound) brisket
Instructions
- Heat a skillet over medium heat. Add oil and onions. Cook for about 10 to 15 minutes, or until soft. Add the garlic and cook for another minute. Add the spices and cook for two minutes more.
- In a large bowl, whisk together beef stock, ketchup, chili sauce, and brown sugar.
- Put the brisket in the slow cooker insert. Cover with onions and pour the sauce over. Cook on LOW for 10 hours.
- Transfer the brisket and all of the juices to a large baking dish. Chill overnight. An hour before you are ready to serve, preheat the oven to 300 degrees. Scrape off any fat that has solidified.
- Slice the brisket into 1/2 inch slices.
- Blend the onions and sauce if you like a smoother sauce.
- Place the brisket back into the baking dish and cover with sauce. Cover with foil and reheat until heated through. The edges will be bubbly.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
Simple Salted Toffee Matzah | Matzah Crack Passover Dessert
Friday 5th of March 2021
[…] Slow Cooker Sweet and Sour Brisket […]
Bobbi
Friday 25th of September 2020
DELIOUS! FAMILY COMMENTS.. "THIS IS YOUR BEST MOM" from daughters in their 30 s MELTED IN OUR MOUTHS. FABULOUS JUICE THANKS FOR THE RECIPE!! MADE IT FOR A JEWISH HOLIDAY
Bree Hester
Tuesday 29th of September 2020
WOW! This is high praise, I am so happy!
Reta Vong
Monday 17th of February 2020
looks awesome great sauce and so nice to save recipes, hugs
Bree Hester
Wednesday 19th of February 2020
Hope you like it!
Lisa
Saturday 17th of August 2019
Can I use a rump roast??
bakedbree
Monday 19th of August 2019
I don't see why not? I bet that it would be delicious.
Max | The Healthy Cuisine
Thursday 1st of August 2019
It was a bit of a daunting task for me as I rarely make brisket. However, I really loved making this recipe, and the outcome was absolutely delicious. Thanks for putting this together, Bree!
bakedbree
Saturday 10th of August 2019
You are very welcome. I think that brisket seems like it would be hard, but is actually very little effort.