Sweet 'n' sour brisket

12 Servings

Ingredients

Quantity Ingredient
-----MARY WILSON BWVB02B-----
1 3-4 lbs fresh beef brisket
½ cup Vinegar
½ cup Apple juice
½ cup Chili sauce
2 tablespoons Brown sugar
2 mediums Onion; sliced
1 cup Celery with leaves; sliced
3 smalls Cooking apples; cored and cut into wedges
2 tablespoons Cornstarch

Directions

Trim fat from meat; discard fat. For marinade, in a bowl stir together vinegar, apple juice, chili sauce, brown sugar, 1 tsp. salt and ¼ tsp.

pepper till sugar and salt are dissolved. Place large plastic bag in large bowl. Place meat in bag; pour marinade over meat. Close bag. Chill for 12 to 24 hours, turning bag occasionally.

Remove meat from bag, reserving marinade. Place meat in 3-quart casserole or 13x9x2-inch baking dish. Top with onions and celery. Pour reserved marinade over all. Cover and roast in 325~ oven about 3 hours or till meat is very tender. Add apple to dish the last 10 minutes. Remove meat, vegetables, and apples to a serving platter, reserving juices; cover and keep warm.

For gravy, strain reserved juices; measure 2½ cups. In a medium saucepan stir cornstarch into ¼ cup cold water. Add reserved juices. Cook and stir till slightly thickened and bubbly. Cook and stir 2 minutes more. To serve, thinly slice meat; pass gravy. Makes 10-12 servings.

Posted to JEWISH-FOOD digest V97 #329 by Nancy Berry <nlberry@...> on Dec 19, 1997

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