This was a marvelous dish of Sweet and Sour Brisket. I sware. The picture does not do it justice! It was savory, yet succulently sweet and so tender.
Unfortunately, my camera was out of batteries the night that I made this, so I photographed some leftovers that I ate the next night. Bad move.
But, in my defense, even the photo in the Smitten Kitchen cookbook for the recipe that I adapted is not by any stretch one of her best. But at least Perelman’s picture looks appetizing.
But enough on my failures as a photographer. It’s clear that I won’t be uploading this photo to a variety of food picture websites.
I had to blog about this brisket nonetheless to, at a minimum, document this culinary adventure.
Some background: I have very recently become OBSESSED with brisket. This is due, in large part, to the opening of a relatively new restaurant in my town that serves the best brisket soft tacos EVER. Keep in mind that I am not someone who has had a great deal of exposure to brisket in my life for whatever reason. It’s not something I would ever order in a restaurant if given the choice. It is, however, something my husband orders frequently when given the choice and that I tasted in taco form. It was life CHANGING.
Admittedly, it will be 2015 before I get to the point where I can remotely re-engineer a recipe like the one that they have composed at Bodega Taco Bar in Darien, CT. Until then, I will be exploring a variety of recipes that taste nothing like those tacos, but are certainly pleasing to the taste buds.
My first foray into the brisket backwoods was a few weeks ago. I slowcooked it in jalapeno, cumin, cayenne with a variety of other ingredients. It was good, but in that moment, I was missing my charger for my camera (do you see a common theme here?). My failure to document means I have forgotten exactly what I did.
This post documents my second attempt at brisket. The family was quite pleased with the result. I adapted the original recipe by Perelman by skipping the onion powder, reducing the amount of tomato paste (because I ran out), cooking a little less meat, using sea salt instead of kosher salt, and adding a can of diced tomatoes to compensate for the tomato paste and to ensure that the full slab of beef was bathed in a red bath for a few hours and not peeking out with the potential for drying out.
I am no closer to learning how they make the brisket tacos at Bodega, but I certainly enjoyed this dish. BTW, There’s a good photo me in yet 🙂
- 3 lbs brisket
- 1½ tsp of sea salt
- freshly ground pepper
- 1 cup beef stock
- 1½ tbsp tomato paste
- 1 14.5 oz can of diced tomatoes
- ¼ cup brown sugar
- ½ cup red wine vinegar
- 4 tsp paprika
- 2 tsp Worcestershire sauce
- ⅛ red chili flakes
- 1 tsp garlic powder
- Season meat generously with sea salt and pepper.
- Whisk remaining ingredients together in bowl.
- Preheat oven to 350 degrees.
- Place the meat in a dutch oven, pour sauce over it, and cover dish.
- Bake for 3 hours. [Alternatively, place in the slow cooker for 10 hours on low.]
- Let brisket rest, preferably overnight in refrigerator in the same container.
- Slice brisket in ⅛ inch slices. Return to dutch oven and sauce and cook at 300 for 15-20 minutes until edges are bubbling. Serve immediately.