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This dish takes pot roast, one of my all-time-favorite comfort foods, to new heights with a sweet-and-sour tomato sauce usually found in an Old World stuffed cabbage recipe. The brisket is meltingly tender and the familiar tangy-sweet, raisin-studded sauce makes you want to lick your plate clean. Growing up, we always had pot roast on special occasions. While this recipe is festive and makes enough to serve company, don't wait for a holiday to make it. You'll be glad for the leftovers any day of the week.
Serves 10
Serving Size: 4 Ounces (Brisket Plus 3 Tablespoons Sauce)


    • One 3-pound beef brisket, first-cut or flat-half cut, trimmed of any excess fat
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons canola oil
    • 1 medium onion, cut in half, then thinly sliced into half-moons
    • 3 cloves garlic, chopped (about 1 tablespoon)
    • One 15-ounce can tomato sauce, preferably no-salt-added
    • 1/4 cup low-sodium chicken broth or water
    • 3 tablespoons firmly packed dark brown sugar
    • 1/3 cup plus 1 tablespoon cider vinegar
    • 1/3 cup raisins
    • 5 black peppercorns
    • 1 allspice berry


Preheat the oven to 300°F.

Pat the brisket dry and sprinkle with the salt and pepper. Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate.

Add the remaining 1 tablespoon 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, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns, and allspice and stir to combine well. Bring the mixture to a boil, return the brisket and any accumulated juices to the pot, spoon some of the tomato-vinegar mixture over the brisket, cover tightly, and transfer to the oven. Cook until the brisket is fork-tender, 2 1/2 to 3 hours.

Remove the brisket from the oven, transfer the meat to a cutting board, and let rest for 10 to 20 minutes or, if serving later, cover and refrigerate the meat and sauce for several hours or overnight. When you are ready to serve, cut the meat against the grain into 1/4-inch-thick slices. Stir the remaining 1 tablespoon vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve.

Per Serving:
Calories. 360; Total Fat: 12g (Mono 6g, Poly:1g, Sat: 4g); Protein 46g; Carb:14g; Fiber 1g; Chol 94mg; Sodium; 330mg
Excellent Source Of: Iron, Niacin, Phosphorus, Protein, Selenium, Vitamin B6, Vitamin Bl2, Zinc
Good Source Of: Copper, Potassium, Pantothenic Acid, Riboflavin


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