Sweet and Sour Brisket With Roasted Carrots and Fingerling Potatoes

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This phenomenal Sweet and Sour Brisket recipe comes from Smitten Kitchen Cookbook from Deb Perelman. I’m here to say it is now my go-to for a great Beef brisket – so easy and just fantastic. The meat is juicy, the sauce divine! Deb recommends cooking the brisket a day in advance, then refrigerating it, and re-heating it at 300F in its sauce prior to serving.

Special Equipment needed: a good roasting pan with a cover (foil or tight-fitting lid) or a slow-cooker. My recipe is for the oven. If you are using a slow-cooker, plan on cooking at Low temperature for 10 hours.

Created by Laura on 04/26/2017

Prep Time: 10m
Cook Time: 3h
Total Time: 3h 10m

Serves: 10
Category: Beef, Good for crowd, Holiday, Main Dish, Make ahead, Recipe

Ingredients

For the Brisket

4 lb Beef Brisket
1 1/2 tsp. Kosher salt, plus more for seasoning the meat
1 c Beef Stock or Broth
3 tbsp. Tomato Paste
1/4 c Brown Sugar (light or dark is ok)
1/2 c Red Wine Vinegar
4 tsp. Paprika
2 tsp. Worcestershire Sauce
1 pinch Red Pepper Flake
1 tsp. Garlic Powder
2 tbsp. Onion Powder

For the Carrots and Potatoes

2 lb Fingerling Potatoes, any color, sliced into 1/2" coins
2 lb Large Carrots, sliced into 1/2" coins
1/4 c Olive Oil
1 1/2 tsp. Kosher Salt
2 tbsp. Minced Rosemary or dill, or any fresh herb

Instructions

Prepare the Beef:

Preheat oven to 350F. Season brisket generously with Kosher Salt and Pepper on both sides. Place in the roasting Pan or the slow cooker. Whisk remaining Brisket ingredients in a medium bowl. Pour over the beef.
Cover beef tightly, place in preheated oven for 3 hours. After 3 hours, beef should be fork-tender. If serving now, slice brisket in thin slices, then pour the sauce over the beef. Be sure to pass any extra sauce at the table.

For the Vegetables:

While the beef is in the oven, about 1 hour prior to serving, spread the vegetable coins across 1 or two large baking sheets that are generously coated with olive oil. Drizzle with remaining olive oil, then generously season with salt and pepper.
Turn oven to 400F. Roast vegetables 40-45 minutes, turning half-way through until coins are crisp and browned. Remove from oven and serve.