GMA Recipe: Sweet-And-Sour Brisket of Beef

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Sweet-And-Sour Brisket of Beef
From Chef and author, Anne Byrn
October 28, 2003

Author Anne Byrn is the author of "The Dinner Doctor." A source book for cooks on the go. The Dinner Doctor is chock full of ingenious recipes that show you how to turn supermarket convenience foods into savory dishes for your entire family.

Ingredients

1 beef brisket (4 to 5 pounds), trimmed of fat

1/4 cup all-purpose flour

1 packet (1.25 ounces) onion soup mix

1 can (10.75 ounces) tomato soup

1/4 teaspoon black pepper

2 tablespoons light brown sugar

2 tablespoons red wine vinegar

Directions

1. Pat the brisket dry with paper towels. Place the flour in a shallow bowl. Dredge the brisket in the flour, then shake off the excess. Place the brisket in a 4 1/2 -to 6-quart slow cooker.

2. Place the onion soup mix, tomato soup, and pepper in a small bowl with 1/4 cup of water and stir to combine. Pour this mixture over the brisket.

3. Cover the cooker and cook the beef on high heat until it is quite tender, 6 hours. Remove the brisket from the cooker and place it on a platter. Cover it loosely with aluminum foil to keep it warm.

4. Strain the liquid that is left in the cooker. Spoon off as much fat as possible or use a gravy separator to remove the fat from the liquid. Pour the strained and defatted liquid into a 2-quart saucepan and heat over medium heat. Add the brown sugar and vinegar and stir until the sauce heats through and the brown sugar melts. Slice the brisket, pour enough sauce over it to moisten it, then serve the remaining sauce on the side.

Serves 12

Recipes excerpted from The Dinner Doctor, by Anne Byrn, ©2003