Jewish Style Sweet and Sour Brisket Recipe -
Jewish Style Sweet and Sour Brisket Recipe
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Jewish Style Sweet and Sour Brisket
Make a Jewish-style brisket that’s sweet, sour, and delicious. See more
  • READY IN 11 hr

Jewish Style Sweet and Sour Brisket

Recipe by  

"This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs 45 mins

    11 hrs


  1. Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
  2. Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2010

AMAZING!!!! I did do some things different. I let it come to a boil then I put into a baking dish with a lid and put it into the oven at 325 degrees for 2 1/2 hours. I also added Lipton onion soup mix on top and instead of white vinegar I used apple cider vinegar. I also added carrots. It came out delicious, and I will be making this again and again! thank you :)

Most Helpful Critical Review
Jan 05, 2010

I enjoyed this quite a bit. I'm a tough scorer, so 3 stars for me is pretty good. I don't understand the sitting in the fridge overnight though. In theory it must be to absorb more flavor, but I found it to be opposite. It tasted better to me fresh off the stove than refrigerated till the next day. I made a large enough brisket were it lasted 3 days for leftovers (I'm the only meat eater in the house besides my dogs LOL).

Jul 19, 2010

Simple, delicious, made it as the recipe was posted. Note: A cast iron dutch oven + the vinegar in the recipe can cause the meat to have an "off" taste. This is better suited for a ceramic slow cooker.

Mar 11, 2010

This is the best brisket recipe I have made it came out perfect . I froze the leftovers when I used it for suprise guest everone raved and thought i had just made it . I wouldn"t change a thing about this recipe.

Jan 06, 2010

I thought this recipe was excellent. I followed it exactly, except that my brisket was 6lbs, so I added a little more water to the pot. I used homemade spicy ketchup, and raw apple cider vinegar. It was perfectly seasoned, and very tender. Thanks for a great recipe! I am saving this one!

Jun 24, 2010

I bought an 8 pound brisket & cut it in half. This gave me a chance to try the recipe twice & have plenty of leftovers as most said that was the only draw back... not enough left over. Both briskets turned out super and I know this is going to be made again & again. Thanks for sharing!!!! Amazingly easy to make. I made exactly as the recipe was written.

Apr 05, 2010

This was wonderful. The only changes I made were that I added the onion and garlic while I was browning the meat. I also used chili sauce instead of ketchup. Definitely a keeper.

Jul 26, 2010

I made this for dinner tonight and it is a keeper. It was easy to prepare and it came out tender with plenty of flavor. I did add and extra clove or two of garlic as we love garlic. The leftovers will definately be used! Thanks for a great and easy recipe!


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  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 25.1 g
  • 39%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 19.3 g
  • 39%
  • Sodium
  • 1020 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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