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Jewish Style Sweet and Sour Brisket

Reviewed: Feb. 18, 2013
WOW!! I know everybody loves this one so here are the tweaks I made. I cooked a 3 1.4 lb. brisket for 3 hours then I put it into the fridge (always better the second night). When ready, I removed all the fat, moved the brisket to the cutting board, added 2 tbsp butter to he sauce began reducing. While the sauce reduced to half, I sliced the brisket across the grain. When the sauce was reduced, I added the sliced meat back to warm. Served over egg noodles.
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