Using rather poor quality meat (by the general standard that which we judge meats), the hallowed pot roast is traditionally cooked for a long time and left to turn spindly fat fibers into wonderful, gelatinous, melt in your mouth fat.
Recipe Summary Jewish Style Sweet And Sour Brisket
This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.Ingredients | Pot Roast Instant Pot Recipes Beef
4 pounds beef brisket
1 cup water
1 cup ketchup
½ cup white vinegar
2 onions, sliced
1 clove garlic, minced
¾ cup brown sugar
1 tablespoon salt
Directions
Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
Info | Pot Roast Instant Pot Recipes Beef
prep:
15 mins
cook:
2 hrs 45 mins
additional:
8 hrs
total:
11 hrs
Servings:
10
Yield:
10 servings
