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Recipe Collection

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Sweet and Sour Brisket

Sweet and Sour Brisket Related:   gluten-free, Hanukkah, meat, North America, Passover, Purim, Rosh Hashanah, Shabbat, Sukkot

Prep time: 20 mins

Cook time: 3 hours

Yield: 8-10 servings

I saw this recipe in Southern Living and changed the meat from pot roast to brisket. I also changed a few other ingredients. The maple syrup was my own idea when I didn’t have honey. Now I prefer it with syrup. Our whole family loves the recipe.


  • 1 4-pound brisket
  • 1 tablespoon vegetable oil
  • 2 medium onions, sliced thinly
  • ¼ cup sugar
  • ¼ cup maple syrup
  • 1/3 cup lemon juice
  • ¼ teaspoon pepper
  • ¼ teaspoon ground cloves


  • Preheat oven to 300 degrees. On top of the stove, brown roast over medium high on all sides in hot oil in a large Dutch oven. Add onion and remaining ingredients. Bake covered for 3 hours or until tender. Remove from oven, uncover, let cool slightly and slice. This recipe can be frozen once cooked.

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