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Insoglio del Cinghiale Toscana paired with sweet & sour braised beef brisket

Sweet & Sour Braised Beef Brisket

Course Main Course, Main Dishes and Wine Pairings
Cuisine American
Keyword Sweet & Sour Braised Beef Brisket
Servings 6
Author Jane, adapted from Bon Appétit 1993


  • 1 4-lb beef brisket, flat cut
  • 2 large onions, sliced
  • kosher salt and pepper


  • 1 12-oz bottle of lager-style beer
  • 1 14-oz can whole cranberry sauce
  • 1/2 cup ketchup
  • 2 star anise


For the Sauce

  • In a large bowl mixture whisk together the beer, cranberry sauce, ketchup, and star anise.
  • Preheat the oven to 350° F

For the Brisket

  • Heat the olive oil in a large heavy dutch-oven ( I used a 5.5qt cast-iron Le Creuset) over high heat. Season the brisket with salt and pepper. Add the brisket to the dutch-oven and sear it on both sides until brown, about 5 minutes per side. Transfer the brisket to a large plate.
  • Add the sliced onions to the pot. Stir and sauté until they are softened and golden brown, about 8 minutes. Place the brisket on top of the onions. Add the sauce. Bring to a boil. Cover the pot and transfer to the preheated oven.
  • Bake for 3 hours. Let the brisket cool for 30 minutes before slicing. Transfer the brisket to a cutting board and thinly slice across the grain.
  • Spoon any fat from the sauce.
  • To serve: place meat slices on a large platter and spoon the sauce over the meat.