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Brisket in Sweet and Sour Sauce Recipe

User Rating 5 Star Rating (3 Reviews)


Cola in the sauce helps tenderize brisket. Make the brisket the day before and reheat for best flavor.

Prep Time: 15 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 45 minutes


  • 1 medium onion, peeled and quartered
  • 1 two-inch piece fresh ginger, peeled
  • 6 large cloves garlic
  • 1/4 cup Dijon mustard
  • 1/2 cup dry red wine
  • 1-1/2 cups Coca-Cola or ginger ale
  • 1 cup ketchup
  • 1/4 cup honey
  • 1/4 cup cider vinegar
  • 1/4 cup soy sauce
  • 1/2 cup olive oil
  • 1/4 teaspoon ground cloves
  • 1 Tablespoon coarsely ground pepper or to taste
  • 1 six- to seven-pound first-cut brisket, rinsed and patted thoroughly dry


Heat oven to 350 degrees F.

Place onion, ginger, garlic, Dijon mustard, red wine, cola, ketchup, honey, cider vinegar, soy sauce, olive oil, cloves, and pepper into a food processor, and process with steel blade until smooth.

Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for one more hour or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.

The next day, transfer brisket to a cutting board, cut off fat and cut with a sharp knife against grain, to desired thickness. Remove any congealed fat from sauce and bring to a boil on top of stove.

Heat oven to 350 degrees F. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.

Yield: 12 servings

Recipe Source: Levana's Table : Kosher Cooking for Everyone by Levana Kirschenbaum (Stewart Tabori & Chang)
Reprinted with permission.

User Reviews

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 5 out of 5
Fantastic and Easy, Member SuzieBl

This recipe is so easy and delicious. I am making it again. This time for my boyfriend for Hanukkah but this makes a fabulous brisket for any occasion. Last time I slow cooked potatoes and carrots in the sauce. Next time I am serving it over mashed potatoes for the perfect comfort food.This time I am serving it over the egg noodles as recommended. Great that you can make this ahead. Perfect for guests or just a very yummy meal.

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