Sweet and Sour Brisket with Onion and Carrot

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 200 minutes pairs pounds beef brisket, brown sugar, apple cider vinegar 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Sweet and Sour Brisket with Onion and Carrot take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sweet and Sour Brisket with Onion and Carrot?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds beef brisket from drying out.

Can I substitute ingredients in Sweet and Sour Brisket with Onion and Carrot?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sweet and Sour Brisket with Onion and Carrot for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sweet and Sour Brisket with Onion and Carrot?

Jewish beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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