Sweet and Sour Brisket Delight
What You Will Need
Ingredients
- 1.3 kg beef brisket, first-cut or flat-half cut, trimmed off any excess fat
- 2 Tbsp. canola oil
- 1 whole onion, halved, then thinly sliced
- 3 cloves garlic, chopped
- 1/3 cup raisins
- 5 pcs. black peppercorns
- 1/4 cup low sodium chicken broth
Seasoning
- 1-1/2 tsp. salt and pepper
- 1 can tomato sauce (450 g), preferably no salt added
- 1 cup Lee Kum Kee Sweet & Sour Sauce
Made with
Lee Kum Kee products
How to make it
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Preheat the oven to 150 °C.
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Pat the brisket dry and sprinkle with the salt and pepper. Heat 1 Tbsp. of oil over medium-high heat in a Dutch oven or pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate.
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Add the remaining 1 Tbsp. oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, broth, Sweet & Sour Sauce, the raisins, peppercorns, and stir to mix well.
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Bring mixture to a boil, return brisket and any accumulated juices to the pot and transfer to the oven. Cook until the brisket is fork tender, 2 1/2 to 3 hours.
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Remove the brisket from the oven, transfer the meat to a cutting board, and let it cool for 10 to 20 minutes. Serve.
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