Allrecipes – April-May 2019

    
 124 REVIEWS

4 lb. beef brisket, fat trimmed

2 cups sliced onion

(about 2 onions)

1 cup water

1 cup ketchup

¾ cup packed brown sugar

½ cup white vinegar

1 Tbsp. kosher salt

1 clove garlic, minced

1. Brown brisket over medium-high
   heat in a large skillet or Dutch oven,
   about 4 minutes per side. Stir in

ALLRECIPES.COM 106 APRIL/MAY 2019

JEWISH-STYLE SWEET-AND-SOUR BRISKET

HANDS-ON 15 MIN TOTAL 3 HR, 10 MIN SERVES 10 SUBMITTED BY LOUISE

Brisket is a Jewish tradition during Passover, which this year is April 19–27. The

spring festival commemorates the liberation of the Israelites from Egyptian slavery.

remaining ingredients; bring to a boil,

then cover and reduce heat to medium-

low. Simmer, turning over occasionally,

until tender, 2½ to 3¼ hours.

2. Transfer brisket to a cutting board.
   Tent lightly with foil and let stand
   15 minutes before slicing against the
   grain. Skim any fat from sauce and
   serve with brisket.
   armagazine.com/jewish-style-sweet-
   and-sour-brisket
   GLUTEN-FREE
   PER 4-OZ. SERVING: 389 CAL; 18G FAT (7G SAT);
   30G PRO; 26G CARB; 1G FIBER; 611MG SODIUM;
   23G SUGARS

S AV E D

8 , 379

TIMES

“I browned the

meat in a pan and

then put it in a

slow cooker for

12 hours on Low.

It’s perfect: I can

start the meat

before work, and

it’s ready when

I have guests over

in the evening.”

Ð FRESHJIVEN

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PHOTO: BRIE PASSANO; FOOD STYLING: KELSEY BULAT; PROP STYLING: SUE MITCHELL

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