Sweet And Sour Brisket

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Heat vegetable oil in a large Dutch oven or heavy roasting pan over medium-high heat; pat brisket dry with paper towels. Rub meat with garlic and cracked black pepper and place into the hot oil. Brown brisket on both sides, 3 to 4 minutes per side. Remove brisket and set aside.

3. 3

   Reduce heat to medium and cook and stir onions until very browned, about 10 minutes; stir beef broth and red wine into the Dutch oven. Scrape up any brown bits and bring the mixture to a simmer.

4. 4

   Stir chili sauce, brown sugar, cider vinegar, and bay leaf into the red wine mixture; place brisket in the sauce. Spoon sauce over the meat and cover the Dutch oven.

5. 5

   Bake in the preheated oven until the brisket is tender, 2 to 3 hours. Let brisket cool in pan. Remove brisket, slice the meat, and return the slices to the pan.

6. 6

   Return to oven and bake until the sauce is bubbling, 10 to 15 minutes.

* Per serving · 4 servings · Values may vary.