Cara Nicoletti's Sweet and Sour Brisket with Prunes and Root Vegetables
This tender braised brisket combines sweet prunes and orange juice with tangy apple cider vinegar for a perfectly balanced sweet and sour flavor profile. The meat slowly braises with aromatic vegetables in a rich tomato-based sauce, creating fall-apart tender results. Fingerling potatoes, carrots, and shallots cook alongside the brisket, absorbing all the savory juices. This comforting dish is ideal for Sunday dinners or special occasions when you want an impressive yet approachable meal that fills the house with incredible aromas.
Ingredients
- 8 dried prunes
- 12 ounces orange juice
- 4 cloves garlic, peeled
- 3 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 dash kosher salt
- 1 dash black pepper
- 6 tablespoons neutral oil, divided
- 5 pounds flat or first-cut brisket
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 12 large shallots, peeled
- 20 ounces chicken stock
- 12 ounces crushed tomatoes
- 4 large carrots, peeled
- 20 fingerling potatoes
Instructions
- 1
Preheat oven to 300 degrees F
- 2
Blend prunes, orange juice, garlic, apple cider vinegar, and brown sugar until smooth
- 3
Pat brisket dry and season liberally with salt and pepper on both sides
- 4
Heat oil in Dutch oven and sear brisket until crusty, about 4 minutes per side
- 5
Set brisket aside and heat remaining oil, scraping up brown bits
- 6
Add butter, onions, and shallots, season with salt and pepper
- 7
Cook over medium heat until onions and shallots are golden brown, about 20 minutes
- 8
Transfer shallots to bowl and add chicken stock to onions, bringing to boil while scraping brown bits
- 9
Return brisket to pot fat-side up and pour in orange juice mixture and crushed tomatoes
- 10
Bring mixture to boil over medium heat and stir sauce to unify
- 11
Cover Dutch oven and transfer to oven for 2 hours
- 12
Add shallots, carrots, and potatoes, cover and cook for 1 hour
- 13
Uncover and return to oven for 1 more hour, spooning sauce over brisket occasionally
- 14
Remove from oven and let brisket rest in Dutch oven for 30 minutes
- 15
Transfer to cutting board and slice against grain into thin strips
- 16
Season sauce with salt to taste and serve layered with vegetables
Tips
Let the brisket rest in the cooking liquid for 30 minutes after removing from oven to retain maximum moisture and allow flavors to settle
Always slice brisket against the grain for the most tender texture, and use a sharp knife for clean cuts
Save any leftover cooking liquid as it makes an excellent base for gravy or can be used to reheat the brisket
Good to Know
Refrigerate leftovers for up to 4 days in airtight container. The flavors improve overnight.
Can be made 1-2 days ahead. Reheat gently in low oven with additional stock if needed.
Serve hot with crusty bread or mashed potatoes to soak up the rich sauce.
Common Mistakes
Don't skip the searing step or you'll miss the deep flavor from browning
Avoid lifting the lid frequently during braising to prevent heat loss and uneven cooking
Substitutions
FAQ
Can I make this in a slow cooker instead?
Yes, sear the brisket first, then transfer everything to slow cooker and cook on low for 6-8 hours until tender.
What if I can't find fingerling potatoes?
Regular small potatoes work fine, just cut larger ones into 2-inch pieces so they cook evenly with the other vegetables.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for up to 4 days and actually taste better as the flavors meld together overnight.