Sweet and Sour Brisket Dinner

PersonalPoints™ per serving

Total Time: 3 hr 30 min

Prep: 15 min

Cook: 3 hr 15 min

Serves: 8

Easy

This old-fashioned brisket has an irresistible sweet-sour flavor that comes from a tomato sauce enlivened with brown sugar, sweet onions, and apple cider vinegar. It braises low and slow for 3 hours, yielding perfectly tender meat. The potatoes, carrots, and turnips go in for just the last hour so they don’t overcook. If you end up with leftovers, then lucky you—they might taste even better the next day. To end up with 2 lb of trimmed brisket, you’ll want to purchase one that weighs 2¼ to 2½ lb.

Ingredients:

5 sprays of cooking spray
2 lbs uncooked flat cut lean trimmed beef brisket
1½ tsp Kosher salt, divided
1 tsp Black pepper, divided
2 medium uncooked sweet onions, sliced
2 cups canned crushed tomatoes
½ cup unsalted beef stock
4 tbsp cider vinegar
3 tbsp unpacked brown sugar
1 lb uncooked baby potatoes
1 lb uncooked turnips, peeled and cut into thick wedges
4 large uncooked carrots, peeled and cut in half crosswise
4 tbsp fresh parsley, chopped (optional)

Instructions

Preheat oven to 300°F. Heat a Dutch oven or braisier over medium-high heat. Sprinkle brisket evenly with ½ tsp salt and ¼ tsp pepper. Add brisket to pan and cook until well browned, about 5 minutes per side. Remove brisket from pan.
Recoat pan with cooking spray. Add onions and cook until just starting to soften, 3 to 4 minutes. Stir in tomatoes, beef stock, vinegar, sugar, and remaining 1 tsp salt and ¾ tsp pepper. Bring to a boil.
Nestle brisket in tomato mixture. Cover pan and bake at 300°F for 2 hours. Remove pan from oven and add potatoes, turnips, and carrots. Cover and bake at 300°F until vegetables and beef are tender, about 1 hour. Cut brisket across the grain into thin slices. Garnish with parsley, if desired.
Serving Size: about 3 oz brisket and 1 cup vegetables.