For the more adventurous cooks in search of exotic flavors. Slow cooked tender brisket in a sweet & sour sauce to serve with rice and/or vegetables.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|canola oil||0 1/2 cups|
|all-purpose flour||1 cups|
|beef brisket||14 lb.|
|cider vinegar||1 cups|
|brown sugar||8 oz.||1 cups|
|Worcestershire sauce||0 1/4 cups|
|dried thyme||2 tsp.|
|Spanish onion||6 lb.|
|carrot||2.5 lb.||2 qt.|
|red potato||3 lb.||3 qt.|
|fresh parsley||0 1/2 cups|
|1. In a sheet pan combine flour, salt, pepper and garlic powder and mix well. Dredge brisket in the mixture to coat.
2. In a large rondo or Dutch oven heat oil brown brisket on all sides. Remove brisket and degrease the pan.
|3. Deglaze the pan with V-8 and cider vinegar and bring to a boil. Reduce heat to simmer and add brown sugar, Worcestershire and thyme. Re-add brisket, cover and place in a preheated 350ºF degree oven for 2-2 1/2 hours basting occassionally or until meat is fork tender.|
|4. Add onions, carrots and potatoes to brisket and continue to cook uncovered 30-45 minutes or until vegetables are tender. Cool brisket slightly before sprinkling with parsley, slicing and serving with vegetables.
5. One serving = 2 slices brisket and 1/2 cup sauce/vegetables.
- Optional Seasoned flour: Mix 1 cup flour with 1 Tbsp garlic powder, 1 Tbsp. kosher salt and 2 tsp. black cracked pepper.