Sweet and Sour Brisket with Onion and Carrot

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-cooked brisket in a tangy sweet and sour sauce with tender onions and carrots, a comforting centerpiece for Passover dinners. This Jewish-inspired beef recipe, ready in about 200 minutes, pairs beef brisket, onions, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 Jewish cuisine 420 cal/serving

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Ingredients

3 pounds beef brisket
2 large, sliced into 1/2-inch rings onions
3 large, peeled and cut into 1-inch chunks carrots
1/4 cup brown sugar
1/3 cup apple cider vinegar
1 cup beef broth
4 minced garlic cloves
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons tomato paste

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Instructions

Step 1: Preheat oven to 325°F. Heat 2 tablespoons olive oil in a large oven-safe Dutch oven over medium-high heat. Season 3 pounds beef brisket with 1 teaspoon salt and 1/2 teaspoon black pepper, then sear for 4-5 minutes per side until deeply browned.
Step 2: Remove brisket and add 2 large sliced onions and 4 minced garlic cloves to the pot, sautéing for 5 minutes until softened and fragrant. Stir in 2 tablespoons tomato paste and cook for 1 minute.
Step 3: Add 1/4 cup brown sugar, 1/3 cup apple cider vinegar, and 1 cup beef broth to the pot, scraping up browned bits. Return brisket to the pot, nestle 3 large peeled and chunked carrots around it.
Step 4: Cover and transfer to the oven. Cook for 3 hours until brisket is fork-tender and sauce is thickened. Slice brisket against the grain and serve with the cooked onions, carrots, and pan sauce.