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    You are in: Home / Recipes / Brisket in Sweet-And-Sour Sauce Recipe
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    Brisket in Sweet-And-Sour Sauce

    Total Time:

    Prep Time:

    Cook Time:

    13 mins

    10 mins

    3 mins

    Oolala's Note:

    My friend Deb sent this to me from the NY Times, 2002. Adapted from ''Levana's Table,'' by Levana Kirschenbaum (Stewart Tabori & Chang, 2002) . 3 hours plus overnight refrigeration.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350 degrees. Place everything but the brisket into a food processor, and process with steel blade until smooth.
    2. 2
      Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for one more hour or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
    3. 3
      The next day, transfer brisket to a cutting board, cut off fat and cut with a sharp knife against grain, to desired thickness. Remove any congealed fat from sauce and bring to a boil on top of stove.
    4. 4
      Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.

    Ratings & Reviews:

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    Nutritional Facts for Brisket in Sweet-And-Sour Sauce

    Serving Size: 1 (331 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 863.8
     
    Calories from Fat 625
    72%
    Total Fat 69.4 g
    106%
    Saturated Fat 25.5 g
    127%
    Cholesterol 165.5 mg
    55%
    Sodium 764.7 mg
    31%
    Total Carbohydrate 16.7 g
    5%
    Dietary Fiber 0.6 g
    2%
    Sugars 13.8 g
    55%
    Protein 39.9 g
    79%

    The following items or measurements are not included:

    fresh ginger

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