Kitchen Queen Contest Entry #10 - Cookie's Momma Koblentz's Sweet and Sour Brisket
Momma Koblentz's Sweet and Sour Brisket
1) 5-6 pound beef brisket with the fat. No one likes a dry brisket.
2) 1 cup brown sugar
3) 2 packages of Lipton Beefy Onion Soup
4) 1 TBS of white vinegar
You'll need heavy aluminum foil and a meat roaster, and this needs to be made a day before you need it. It has to mellow overnight.
Seam together two sheets of heavy duty foil (along the width) tightly and place on counter shiny side up.
In the middle of the foil, empty one of the Lipton Soup packages.
Place the meat, fat side up, on the dry soup mix.
Empty the second container onto the fat and rub it in
Carefully bring the sides of the foil up and neatly seal the meat completely up in the foil as air tight as possible.
Place this into a metal roaster lined with foil. Place the lid on the roaster and put this into the over at 325 degrees (F) for 4-5 hours.
After cooking is complete, remove from over, remove the roaster lid and CAREFULLY open the foil and dump the brown sugar onto the hot meat and quickly seal the foil back up.
Let cool, then place in the fridge over night.
Remove from fridge, open the foil and pick off the cold white fat. Throw this away.
Remove the meat, move the pan drippings to a sauce pan and bring to a simmer. Add in the vinegar stir and let cool.
Using an electric knife, slice the meat against the grain into thin slices. NEVER slice the meat with the grain.
Place the sliced meat, fat side up on a Pyrex dish, pour the liquid sauce from the pan over this meat, and then cover with foil. Reheat for an hour at 350.
Serve with Uncle Ben's Wild Rice, which has a nice counter point flavor to the meat and the sauce.
For leftovers, build a sandwich on Challah with Swiss cheese. Throw some butter into a skillet and then toast (like you would a grilled cheese sandwich) the sandwich till the bread gets a nice brown color. Yummy!
NOTE: DO NOT Try this with a crockpot. Jesus will cry if you do this. Trust me.