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.