Sweet-and-Sour Brisket
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 to 8
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1/2 cup catsup
- Carbohydrate 21 g(7%)
- Cholesterol 213 mg(71%)
- Fat 54 g(83%)
- Fiber 1 g(3%)
- Protein 41 g(82%)
- Saturated Fat 21 g(104%)
- Sodium 280 mg(12%)
- Calories 748
Preparation 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.)
Preparation 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.)
