Beef Brisket in Sweet and Sour Sauce

Beef Brisket in Sweet and Sour Sauce

Beef Brisket in Sweet and Sour Sauce



Total time





Please don’t believe anyone who will tell you first-cut brisket is not as moist and tender as its second-cut fat an unappealing slab of a counterpart: they will never say that again after they taste this! Just make certain you are not getting some obscure slab of dry stringy meat masquerading (and priced) as first-cut brisket.


  • 1 medium onion, quartered

  • one 50mm piece fresh ginger, peeled

  • 1/2 cup dry red wine

  • 1/2 cup coke

  • 1 cup ketchup

  • 1/4 cup honey

  • 1/4 cup cider-vinegar

  • 1/2 cup olive oil

  • 1/2 teaspoon ground cloves

  • 1 tablespoon coarsely ground pepper

  • 1st Cut Brisket, 2.6 – 3Kg, rinsed and patted thoroughly dry


  • Preheat the oven to 180°C.
  • Process all but last ingredient in a food processor until smooth.
  • Place the brisket in a pan just big enough to fit it, and pour on the marinade.
  • Cover tightly with a double layer of foil, and bake for 2 hours.
  • Turn the brisket over, and bake uncovered for 1 more hour.
  • Transfer the brisket to a cutting board.
  • Transfer the sauce to a saucepan and reduce to about 2½ cups.
  • Skim the oil off the top. Let the brisket cool slightly.
  • Slice thin against the grain (if the slices look too long, cut the brisket in half across its whole length before slicing).
  • Pour the gravy on top, and serve hot.


  • Variations. Here are just a few suggestions:

    – Artichoke Hearts or bottoms. Add in the last 30 minutes of cooking.

    – Mushrooms. Add at the beginning of cooking.

    – Tiny potatoes: Add in the last 30 minutes of cooking

    – Tomatoes: add a large chopped onion and 2 large diced tomatoes at the beginning of cooking. No mustard

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