Reesa's Sweet and Sour Brisket from Sue Fishbach

From Sue Fishbach





















4-6 lb. brisket
2 onions, sliced (or 1 large)
3/4 cup brown sugar (1/2 cup works too)
1/2 cup vinegar (I like apple cider vinegar)1 cup ketchup
1 cup water
1 T. salt (I omit)
1/2 t. pepper

Place brisket in a heated Dutch oven.  Brown on all sides on medium heat.  Add onions, garlic [missing from recipe]and brown again about 10-15 minutes.  Add remaining ingredients.  Cover pot and simmer until meat is tender, about 2 1/2 to 3 hours. 

(That's the official recipe.  Here's what I do:  Skip the browning.  Trim fat from brisket and place it in a large roasting pan.  Put sliced onions on top of the brisket.  Sprinkle with pepper and garlic powder.  Combine the brown sugar, vinegar, ketchup and water and pour over the brisket.  Cover tightly (this is important) with heavy duty foil and bake at 325 for 3-4 hours.  The brisket should be tender when you stick a fork in.  After the brisket is cooked, scrape the onions into the juices in the pan (there will be a nice amount).  Remove brisket from the pan.  If you have time, chill juices to let any fat harden.  Remove the fat.  Then with a stick blender, blend the onions and juices.  Slice the brisket and pour the sauce over the meat and serve.

(Source:  The Cook's Book, Herzlia Adas Yeshurun Synagogue, Winnipeg, Manitoba, Canada)