Monday, February 1, 2010

Make Ahead Sweet and Sour Brisket

(sorry the picture looks a little gross - it really does taste good!)
This meal is great because it can be made up to three days in advance, refrigerated and then reheated in the sauce over low heat.  The long list of ingredients is deceptive, because everything just gets dumped together in a pot.  This dish is family friendly, even though it does call for beer;  The alcohol evaporates during the cooking process.  If you have any left over beer, try making this beer bread

The Ingredients
1 beef brisket 4-6 lbs
2 onions, cut into slices 1/2 inch thick
5 celery stalks, cut in slices 1/2 inch thick
1 (12 oz) bottle of chili sauce (I used Heinz)
1/4 cup water
1 tsp garlic powder
2 bay leaves
1/2 cup brown sugar
1/3 cup dijon mustard
1/4 cup soy sauce
1/4 cup red wine vinegar
3 Tbsp molasses
1 1/2 cups beer
1/2 tsp paprika
salt and pepper

At Ten O'Clock
In large pot, sear the brisket, fat side down over medium heat, for 5-10 minutes.  Flip, and brown the other side.  In crockpot, combine remaining ingredients.  Stir well.  Add the brisket and cook on low for 8-10 hours, or on high for 6-8 hours.  Discard the bay leaves.  Store the liquid and the meat sepearately in the fridge. 

Before Serving
If eating the day it's made, just cut into slices and enjoy.  If it has been refrigerated, combine the meat and the liquid, and cook until hot. 

Family Approval
This was a yummy meat dish.  We ate it over rice, but it would also be good on a sandwich.  I really enjoyed the sauce, and my two kids gobbled it up.

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