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Easy Dutch Oven Sweet and Sour Brisket

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“How could something so easy be so good, this is a no-fail, no-fuss recipe!...I made this recently with potato pancakes on the side, the brisket turned out simply fabulous, it was melt-in-your-mouth tender! I am going to try this with a regular pot roast also soon.”
READY IN:
3hrs 20mins
YIELD:
1 (5-pound) brisket
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring brisket almost to room temperature.
  2. Set oven to 350 degrees.
  3. In a bowl combine beer, cranberry sauce, ketchup and brown sugar; set aside.
  4. Season brisket with salt and pepper (I used seasoning salt).
  5. In a large Dutch oven over high heat heat oil and brown the brisket for about 5 minutes each side, then transfer to a plate.
  6. Add in sliced onion and garlic (if using) and saute until soft (about 7-8 minutes).
  7. Place the brisket back into the Dutch oven and pour the sauce over; bring to a boil, and cover pot tightly.
  8. Transfer to oven and cook until brisket is tender (about 3 hours).
  9. Remove the brisket to a cutting board and let sit for about 35 minutes, or longer even before slicing.
  10. Spoon any fat from the top of the gravy.
  11. Thinly slice the brisket across the grain and return to the Dutch oven and into the gravy.
  12. Rewarm over low heat on top of the stove before serving.
  13. Delicious!

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