Although I was skeptical at first about the idea of sweet and sour flavors in brisket, I made this and took it to a Chanukah dinner. Jews and gentiles alike loved this dish! A couple of minor deviations. First, I started with a corned beef brisket (all I could get on short notice). After boiling, I removed the brisket from the boiling liquid, sliced, and placed in a dish with cooking liquid to cover. I then refrigerated for only an hour before the party and re-heated in the oven until boiling again. I served it with some of the cooking liquid thickened with cornstarch to make a "gravy". Delicious! I will make this again, certainly.
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Although I was skeptical at first about the idea of sweet and sour flavors in brisket, I made...