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Sweet and Sour Brisket


"This is heaven in a pot and couldn't be easier to make! The sweet and sour flavors come together nicely with melt-in-your-mouth brisket. Serve with mashed potatoes, potato pancakes or roasted potatoes and bread on the side to soak up the scrumptious sauce. If you like intense flavors, you will not be disappointed."
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2 h 35 m servings 580 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 35.7 g
  • 55%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 743 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat vegetable oil in a large Dutch oven or heavy roasting pan over medium-high heat; pat brisket dry with paper towels. Rub meat with garlic and cracked black pepper and place into the hot oil. Brown brisket on both sides, 3 to 4 minutes per side. Remove brisket and set aside.
  3. Reduce heat to medium and cook and stir onions until very browned, about 10 minutes; stir beef broth and red wine into the Dutch oven. Scrape up any brown bits and bring the mixture to a simmer.
  4. Stir chili sauce, brown sugar, cider vinegar, and bay leaf into the red wine mixture; place brisket in the sauce. Spoon sauce over the meat and cover the Dutch oven.
  5. Bake in the preheated oven until the brisket is tender, 2 to 3 hours. Let brisket cool in pan. Remove brisket, slice the meat, and return the slices to the pan.
  6. Return to oven and bake until the sauce is bubbling, 10 to 15 minutes.


  • Cook's Note:
  • For even better results, this dish gets even tastier if you prepare it the day before and refrigerate overnight. Reheat at 350 degrees for 20-30 minutes, stirring halfway through.

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Read all reviews 4
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This was a great meal. Easy and for a brisket, failry quick. I held the garlic back only putting it in to the onions about a minute or two before adding the rest of the ingredients. That way th...

I altered the recipe by adding chunks of bell pepper prior to going in the oven, but otherwise followed the recipe to the letter. It tastes amazing and it got rave reviews from my guests, but I...

Good but a little too sweet. Would recommend limiting the brown sugar if your chili sauce is already sweet. Could use some additional crushed chilies, again depending on your taste and the sauce...

Really good recipe. Didn't have chilli sauce, but had enough paprika sauce in the fridge, and added a tsp. of Hungarian chilli pepper paste. It did make a lot of sauce, which was delicious. M...

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