Go Back
+ servings
3.72 from 7 votes
Close up of the Best Sweet and Sour Brisket on a wood board with a serving fork.
Best Sweet and Sour Brisket
Prep Time
20 mins
Cook Time
3 hrs 30 mins
Resting Time
15 mins
Total Time
4 hrs 5 mins

Tangy and melt-in-your-mouth tender, this is the BEST sweet and sour brisket! Perfect for your holiday table or any day of the week.

Course: Main Dish
Cuisine: American, Jewish
Keyword: brisket, sweet and sour brisket
Servings: 8 Servings
Calories: 550 kcal
  • 4 lbs beef brisket, fat cap no more than 1/4 inch
  • kosher salt and pepper
  • 1 Tbsp canola or vegetable oil
  • 2 large onions, sliced into half moons
  • 5 cloves garlic, thinly sliced
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup apple cider vinegar
  • 1 Tbsp tomato paste
  • 1 Tbsp dijon mustard
  • 2 Tbsp soy sauce
  • 15 oz tomato sauce (1 can)
  • 2 1/2 cups beef stock (divided)
  • 1 lb carrots, peeled and chopped (or fresh, young carrots peeled and left whole)
  • 1 1/2 lb baby potatoes
  • 2 Tbsp parsley, minced (divided)
  1. Preheat the oven to 400 degrees F. Season the brisket generously on both sides with kosher salt and pepper.

  2. Heat the oil in a dutch oven over med/high heat (or a roasting pan if your brisket is too large to fit the dutch oven). Brown the brisket on both sides, about 3-4 mins per side and remove to a plate.

  3. Add the sliced onion directly to the pan (tossing well) and cook until it begins to soften and brown, about 4 mins.

  4. Add the garlic, dark brown sugar, and cider vinegar. Season with kosher salt and pepper and cook until the onions are very soft and beginning to caramelize, about 5 mins more.

  5. Stir in the tomato paste, mustard, soy sauce, and tomato sauce. Stir well.

  6. Add the 2 cups of the beef stock, stir, and return the brisket and any accumulated juices back to the pan. Season with salt and pepper. Use a large spoon ot tongs to cover the brisket well with the onions and sauce. The brisket should be partially submerged.

  7. Cover tightly and place the dutch oven into the oven. Reduce the heat to 350 and cook for 1 1/2 hours.

  8. Uncover, add the remaining 1/2 cup stock to the pan, and nestle the potatoes and carrots under and around the brisket. Spoon more sauce over the top of the meat. Cover and continue to cook one more hour.

  9. Remove the brisket from the oven, uncover, and flip the brisket over. Stir the potatoes and carrots around and spoon some sauce over the top of the meat.

  10. Return to the oven, uncovered, and continue to cook until brisket is very tender, about one more hour (it should flake easily when prodded with a fork). Add more stock if the sauce becomes too thick or begins to dry out.

  11. Remove from the oven and use tongs to place the brisket on a cutting board, fat-side up. Cover with foil and let it rest for 15 mins.

  12. Place the dutch oven on the stove over med/low heat. Spoon any excess fat off of the surface. Taste and adjust the seasoning. Stir in 1 Tbsp minced parsely.

  13. After the meat has rested, slice the brisket into thin slices against the grain.

  14. Serve with the potatoes and carrots on the side and the sauce spooned over the top. Sprinkle with minced parsley.

Recipe Notes

  • This recipe is ideal for a 4 - 4 1/2 lb brisket. If you have a larger brisket the cooking time may be longer and you will probably need to use a roasting pan instead of a dutch oven.
  • When browning the meat and caramelizing the onions be careful not to burn either as it will give a burnt taste to your finished dish. The sugar helps the onions to caramelize, but they can burn if your heat is too high and you don't stir them often enough.
  • Use large cuts of carrots and whole baby potatoes so they don't become too mushy as they cook.
  • If your sauce is getting too dry or thick as it cooks, add more stock.
  • Be sure to use a good sharp knife to slice the brisket and always slice it AGAINST the grain.

Make Ahead:

  • Cook the brisket fully and remove it to a plate to rest. Spoon the sauce and potatoes into a glass or ceramic baking dish.
  • Slice the brisket, push the slices together, and place them tightly together in the baking dish. Cover the brisket with sauce.
  • Wrap the baking dish tightly with foil and refrigerate overnight.
  • Remove the brisket from the refrigerator and allow it to rest at room temperature for at least an hour before re-heating.
  • Preheat the oven to 300 and warm the brisket, still covered in foil, until warmed through, about an hour.

Nutrition Facts
Best Sweet and Sour Brisket
Amount Per Serving
Calories 550 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 141mg47%
Sodium 915mg40%
Potassium 1682mg48%
Carbohydrates 41g14%
Fiber 5g21%
Sugar 21g23%
Protein 52g104%
Vitamin A 9817IU196%
Vitamin C 28mg34%
Calcium 74mg7%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.