You know it’s true. The best things in life are the simplest. Listening to your favorite song, vegetables from the garden, a lunch date with an old friend. Simple. Easy. The best, truly. That’s my mantra, usually. This Sweet and Sour Brisket exemplifies that mantra in the best way possible!
I’ve had a lot on my plate (both literally and figuratively?) lately. All of that “stuff” has made me think of the saying about the “straw that broke the camel’s back”, referring to the fact that sometimes it can be a seemingly tiny item that, when placed atop everything else, brings down all you carry. When this happens, well, you’ve maybe strayed a little too far from simple. Like most, I’ve had that straw. I do not like it. I’m not keeping it. I’m going back to simple. This is my celebration of all things simple – Sweet and Sour Brisket with Roasted Vegetables. So when Teresa suggested cooking this simple recipe from The Smitten Kitchen on a day I was feeling particularly straw-laden, you know I was all in! Thanks, Teresa!
This Brisket, from Deb Perelman’s The Smitten Kitchen Cookbook, is about the simplest Beef Brisket recipe ever. You salt and pepper the roast, put it in a pan or a pot, mix some stuff you likely have in your pantry, pour it on top, then cook it. The side dish, Roasted Carrots and Fingerling Potatoes, much the same – cut, season, cook. Then eat. So easy. So impressive. It really doesn’t get much better than this Sweet and Sour Brisket with Roasted Carrot and Fingerling Potato Coins.
Truth be told, I’m not a big Brisket girl. I really don’t know why. I think I just didn’t realize how incredibly simple it is to make the best ever. And this recipe for Sweet and Sour Brisket produces a moist, super-tender slice of beefy goodness with a sauce that is, seriously, to die for – a little sweet, a little sour, a little tomato-y, a hint of glorious spice. So so tasty. Yes, please pass it to me!
So, if, like me, your proverbial camel is carrying a bit too much straw, I’m here to steer you back the simple. Try this Sweet and Sour Brisket! So much easier than it looks, I promise! Enjoy!
Sweet and Sour Brisket With Roasted Carrots and Fingerling Potatoes
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...
- 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.
Ooh girl, this looks awesome! Look at this gorgeousness! Your photos are making me seriously hungry right now. I know just what you mean about simple being best. The smallest things are what make me the happiest :). I hope things get a little easier (no more straws!) for you soon! Happy Monday Laura!
Thanks Kelsie! Going back to simple I work on gratitude for all the beauty in life. I appreciate your kind words!
i don’t like dealing with raw meat, so anything that just needs seasoning before getting plopped in a pan sounds about perfect to me! and all those roasted vegetables sound perfect with the brisket (:
Thanks,, Heather!
Going back to simple sounds like a good plan to me! And some soul comfort food like this brisket!! Love that shot of all the root veg, they look like little gems
Thanks Ruby – I’m hoping to stick to the “simple is best” life, but I know its easier said than done sometimes. Comfort food helps.