Sweet & Sour Beef Brisket with Rutabaga Puree


(photo from foodnetwork.com)

This is one of my all-time favorite go to meals. It’s SO simple to throw together, and the flavor is amazing! When I’m craving a warm, comfort-food type meal, this is where I turn…hopefully it’ll become one of your staples as well! The original is an Ellie Krieger recipe from foodnetwork.com, I’ve made a few modifications. For starters, I’ve found the smaller the brisket, the better the meat breaks down. I also add some extra onions and garlic. But for the most part, I’ve followed the original recipe.

By the way, feel free to sub out your cut of protein if you’re not a huge fan of brisket or you like a leaner cut. Braising is an amazing way to make tender some of the tougher cuts of meat. So feel free to experiment!

For the Brisket:


1 (2-pound) first-cut or flat-cut brisket, trimmed of any excess fat
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 medium onions, halved and then cut into half-moon slices
5 cloves of garlic, chopped
One (15.5 ounce) can tomato sauce
1/3 cup low-sodium chicken broth
3 tablespoons firmly-packed brown sugar
1/3 cup plus one tablespoon apple cider vinegar
1/3 cup golden raisins
7 black peppercorns
1 allspice berry


Preheat the oven to 300 degrees.

Pat the brisket dry and season both sides with salt and freshly ground pepper. Heat 1 tablespoon of the olive oil in a dutch oven or heavy bottomed braising pot (one that can go in the oven). Sear the brisket until browned, 4-to-5 minutes on each side. Transfer the brisket to a plate, set aside.

Add the remaining 1 tablespoon of olive oil to the pot and cook the onions, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, broth, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns, and allspice and stir to combine well. Bring mixture to a boil, return the brisket and any accumulated juices to the pot, spoon some of the tomato mixture over the brisket to cover.

Take a piece of parchment paper and stuff it into the pot so it rests about 1-inch above the brisket. Cover tightly with a lid. If you don’t have a great lid, cover the lid and the seams with aluminum foil to seal tightly. Transfer the pot into the heated oven. Cook until the brisket is fork-tender, around 3 hours.

Remove the brisket from the oven, transfer the meat to a cutting board. Let rest until cooled completely. If serving later, cover and refrigerate for several hours or overnight. When you are ready to serve, cut the meat against the grain into 1/4-inch slices. Heat the sauce on medium-low heat. Stir in the remaining 1 tablespoon vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve.

For the Rutabaga Puree:


2 medium-sized rutabagas, cut into large cubes
3 tablespoons salted butter
4 to 6 quarts of cold salted water
Kosher salt to taste


In a large pot, place the rutabaga in the salted water, and set the burner on high heat. Bring to a boil, then lower the temperature to medium-high for a slow-boil. Boil the rutabaga until they are fork tender. Strain and let cool.

Puree the rutabagas using a food processor or immersion blender. Add the butter and stir until melted. Taste and salt as necessary.

Serve the Sweet & Sour Brisket atop the pureed rutabagas!



This entry was published on January 12, 2013 at 12:16 am. It’s filed under Beef, Dinner, Uncategorized and tagged , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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