Sweet & Sour Glazed Brisket

Ingredients 0/11

Step 1

Gently heat your oven to 350°F (175°C). Pour some vegetable oil into a large Dutch oven or heavy roasting pan and warm it over medium-high heat. While the oil heats up, pat the brisket dry with paper towels, then rub it all over with garlic and cracked black pepper. Once the oil is hot, sear the brisket for about 3 to 4 minutes on each side until it’s nicely browned. Take the meat out and set it aside for a moment.

Step 2

Turn the heat down to medium and add the onions to the pot. Cook them, stirring often, until they’re deeply browned—this should take around 10 minutes. Next, pour in the beef broth and red wine, scraping the bottom of the pan to loosen any tasty browned bits. Let this mixture come to a gentle simmer.

Step 3

Now stir in the chili sauce, brown sugar, cider vinegar, and a bay leaf. Nestle the brisket back into the sauce, spooning some of it over the top, then cover the pot with a lid.

Step 4

Pop the covered Dutch oven into the oven and let it bake for 2 to 3 hours, or until the brisket feels tender when you poke it. Once it’s done, take the pot out and let the brisket cool a bit right there.

Step 5

Slice the meat against the grain, then put the slices back into the sauce. Slide the pot back into the oven uncovered and bake just until the sauce is bubbly and thickened, about 10 to 15 minutes. Then it’s ready to serve!