Cooking things:  Sweet and Sour Brisket

Sweet-and-Sour Beef Brisket

Serving Size  : 10
Categories    : Beef

  Amount  Measure       Ingredient — Preparation Method
--------  ------------  --------------------------------
  4             pounds  Brisket, trimmed
                        Salt and pepper
  1               each  Bay leaf
  3               each  Onion — chopped
     1/2          each  Green pepper
  1         Tablespoon  Garlic — pressed, to taste
  15            ounces  Stewed tomatoes
  2        Tablespoons  Peppercorns
     1/2           cup  Vinegar
     1/2           cup  Brown sugar
     1/2           cup  Red wine

Brown brisket in roasting pan in oven set at 400 F.  When browned, remove from oven; salt and pepper to taste.  Add bay leaf and 2 onions.

In another pot, sauté remaining onion, green pepper and pressed garlic.  Cook over low heat until glazed.  Add tomato, peppercorns, vinegar or sour salt and sugar.  Let simmer.  Adjust the sweet-sour flavor to your taste.  Add 1/2 cup of wine.

Pour sauce over brisket.  Cover tightly and roast in 250 to 300 F. oven for about three hours or to suit size of roast.  Do not open lid of roasting pan until ready to serve.

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Per Serving (excluding unknown items): 355 Calories; 14g Fat (35.5% calories from fat); 39g Protein; 17g Carbohydrate; 2g Dietary Fiber; 113mg Cholesterol; 168mg Sodium.  Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

This was really good.  The vegetables went all chow-chow-ish after cooking.  I served them in a layer over the top of the meat, and taking a bite of them all together … wow.  The only thing that mystified me was that the brisket was very “tight” or dense, which made it really hard to slice once the meat got cold.