Sweet and Sour Brisket

by Roz Seiden

This recipe is Rumanian in origin, handed down from my paternal grandmother, Sarah Borkon.

4 to 5 lb. brisket of beef, first cut
1 large onion, sliced
2 cans tomato sauce
1/2 c. water
1/2 c. lemon juice
1 c. brown sugar
paprika to taste

Put sliced onion in a little oil in Dutch oven pot on top of stove.
Shake paprika all over the onions while cooking.
Cook until tender and golden, not too brown.
Then shake paprika all over meat on both sides and brown on both sides right over the onions.

While onions and meat are browning, prepare sauce (remaining ingredients) in a bowl and pour over meat and onions and simmer 2 - 3 hrs.

—from our November 2002 Newsletter

Site design by BitJazz Inc. .