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Brisket with Sweet and Sour Onions


  • 1 4 to 5 pound brisket
  • 4 onions sliced into 1/4 inch rings
  • 1/4 cup ketchup
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 4 garlic cloves minced


  • Preheat the oven to 300°. Season the brisket generously with salt and pepper. In a large enameled cast-iron casserole, spread the onions in a single layer and lay the brisket on top. In a small bowl, whisk the ketchup with the tomato paste, soy sauce, brown sugar and garlic. Spread the sauce all over the brisket.
  • Cover the casserole and transfer 
to the oven. Braise the brisket for about 3 hours, until the meat is very tender. Uncover and continue cooking for 1 hour, until the sauce has thickened. Let 
the brisket cool slightly in the sauce for 
30 minutes.
  • Transfer the brisket to a work surface and slice across the grain. Arrange the slices on a platter and spoon some of the sauce over the top. Serve with the remaining sauce on the side.