If you couldn't tell by my previous posts, I've been playing a lot with Ellie Krieger's new cookbook, which was a birthday present (THANK YOU Mom and Dad!!!). I've been finding soooo many good recipes in it that I was inspired to go back to her first cookbook, which is also one of my favorites. This recipe caught my eye for two reasons: 1) sweet and sour. Hello contrasting flavors! And 2) the star ingredient is brisket, which I've been dying to try making one for some time now. Alright, let's make this dish!!
And so begins my quest for a brisket. You'd think that in The Dairy State that a beef brisket would be easy to find, right? WRONG! At grocery store #3 I finally found what I was looking for. Any grocery store people reading this? Take note: stock brisket please!!
|Couldn't ask for a more perfect day to cook all afternoon|
Sweet & Sour Brisket
Recipe from The Food You Crave
One 3lb beef brisket
1 tbsp salt
1/2 tsp pepper
2 tbsp canola oil, divided
1 medium onion, thinly sliced into half moons
3 cloves garlic, minced
One 15oz can of tomato sauce
1/4 cup low-sodium chicken broth or water
3 tbsp brown sugar
1/3 cup, plus 1 tbsp, apple cider vinegar
1/3 cup raisins
5 black peppercorns
1 allspice berry [Note: I did not have this so I just sprinkled in some ground allspice]
1. Preheat oven to 300.
|Yeah, a smidge more salt and pepper than called for|
Reading through the instructions, I thought this might be a little complicated but really it's not. It came down to browning meat, cooking sauce, returning meat to sauce to bake, then take meat out to cut, put slices back into sauce. Easy, right? And oh my goodness the FLAVOR!! This one definitely hit home in my love fore contrasting flavors. It's a lightly sweet, thick sauce with this glorious tang to it that just has my saliva glands falling to their knees and saying "THANK YOU!!" Super yummy. Honestly easy to put together. If you like contrasting flavors like I do, try this one.
|The lovely brisket is paired with some white bread and maple-glazed carrots.|