Braised Sweet and Sour Brisket |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the Art of the Sloww Cooker by Andrew Schloss Ingredients:
3 lbs beef brisket, trimmed of excess fat |
kosher salt and coarsely ground black pepper (to taste) |
3 tablespoons vegetable oil, divided use |
2 large onions, chopped |
6 carrots, peeled and cut into 1-inch lengths |
4 celery ribs, sliced 1/2 inch thick |
4 cloves garlic, minced |
6 tablespoons cider vinegar |
1/4 cup dark brown sugar |
1/2 cup ketchup |
1 1/2 cups beef broth |
Directions:
1. Season the brisket liberally with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brown the brisket on both sides, starting fatty side down. Transfer to a 5- to 6-quart slow cooker.
2. Add another tablespoon of oil to the skillet. Add the onions, carrots, and celery and cook until browned, about 5 minutes. Add the garlic, and cook for 30 seconds. Add the vinegar, brown sugar, ketchup, and broth and bring to a boil. Pour over the brisket, cover the cooker.
3. Cover and cook 4 to 6 hours on high, or 8 to10 hours on low, until the meat is very tender.
4. Transfer the brisket to a cutting board and skim the fat from the surface of the juices. Cut the brisket against its grain in 1/4-inch-thick slices and arrange so they are overlapping on a large platter. Surround with vegetables and spoon enough sauce over the top to moisten; serve the remaining sauce on the side.
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