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“There are tons of sweet and sour braised brisket recipes out there! I have tried many in my years, but none so unique (or easy) as this! Twenty minutes prep, then walk away until it's time to eat!”
8hrs 20mins

Ingredients Nutrition

  • 1 (6 lb) beef brisket, upper portion
  • 2 teaspoons salt
  • vegetable oil
  • 12 lb carrot, peeled and cut into 2-inch pieces
  • 4 -6 stalks celery, cut into big chunks
  • 3 medium onions, peeled and cut into big chunks
  • 1 head garlic, peeled, sectioned, and lightly smashed
  • 2 cups stewed tomatoes
  • 1 cup light brown sugar
  • 1 cup chicken stock
  • 2 tablespoons balsamic vinegar


  1. Preheat oven to 200 degrees F.
  2. Rub brisket generously with salt and vegetable oil.
  3. Heat large saute pan over medium-high heat. Add oil to coat pan and when the oil is hot, add brisket and brown on both sides.
  4. Transfer the brisket to shallow baking dish keeping juices in saute pan.
  5. Add the vegetables to saute pan. Cook until brown and slightly softened. Pour vegetables over brisket.
  6. Whisk tomatoes, sugar, stock, and vinegar in a mixing bowl then pour it into same saute pan. Cook for a few minutes to get all flavor out of the pan, then pour over the brisket. Should be at least 3/4 of the way submersed in liquid. Cover dish loosely with aluminum foil and bake for 8 to 10 hours until tender and meat begins to fall apart.
  7. Slice thinly and serve with vegetables and juices.

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