Sweet-And-Sour Brisket
Here’s an easy dish to cook ahead for company. Serve it with buttered noodles or mashed potatoes, then add a vegetable to round out a comforting meal. Possibly Double the sauce.
1 12-ounce bottle beer
1 cup packed canned whole-berry cranberry sauce
1/2 cup catsup
2 tablespoons olive oil
1 4- to 5-pound flat-cut beef brisket
1 large onion, sliced
Serves 6 to 8.
Bon Appétit
October 1993
Jan Okun: Encino, California
1 12-ounce bottle beer
1 cup packed canned whole-berry cranberry sauce
1/2 cup catsup
2 tablespoons olive oil
1 4- to 5-pound flat-cut beef brisket
1 large onion, sliced
- Preheat oven to 350°F. Combine beer, cranberry sauce and catsup in medium bowl and set aside.
- Heat olive oil in heavy large Dutch oven over high heat. Season brisket with salt and pepper. Add brisket to Dutch oven and sear until brown, about 5 minutes per side. Transfer brisket to plate.
- Add sliced onion to same pot and sauté until soft and brown, stirring and scraping bottom of pot frequently, about 8 minutes. Place brisket on onions.
- Pour beer mixture over brisket. Bring liquids to boil. Cover pot tightly. Transfer to oven and bake until brisket is tender, about 3 hours. Let brisket cool 30 minutes before serving.
- Spoon fat from top of gravy. Transfer brisket to cutting board. Thinly slice brisket across grain. Return brisket to gravy. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat before serving.)
Serves 6 to 8.
Bon Appétit
October 1993
Jan Okun: Encino, California
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