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Sweet & Savory Brisket


Published: Friday, September 10, 2021

4 lb. brisket, fat trimmed off as best you can

Garlic salt (about 2 tsp. or to taste)

Coarse pepper (3 or 4 turns with the pepper mill)

½ c. apple cider vinegar

¾ c. water

½ c. tomato sauce

1/3 c. light brown sugar

4 cloves garlic, minced

1/3 c. onion, diced

Preheat oven to 325°. Line a 9 x 13 pan with foil. Set brisket in pan and sprinkle top and bottom with salt and pepper, rub in.

In a medium bowl, mix vinegar, water, tomato sauce, brown sugar, garlic and onions; mix until fully incorporated. Lift brisket up and pour half the sauce in the bottom of the pan. Place brisket back down and pour other half of the sauce over the top. Cover entire pan with two layers of foil, sealing tight. Bake 3-3 ½ hours (meat should be tender, at minimum temperature of 170° and easily cut).

Remove from oven when done, drain sauce into a medium pan. Let brisket set for 30 minutes before cutting—cut against the grain to serve. Bring sauce to a boil and let simmer for 20 minutes or so to reduce. Serve brisket with sauce. —6 to 8 servings.

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