Comments on: Brisket in Sweet and Sour Sauce Recipe http://www.levanacooks.com/brisket-in-sweet-and-sour-sauce/ Fri, 24 May 2013 12:15:32 +0000 hourly 1 By: Lévana http://www.levanacooks.com/brisket-in-sweet-and-sour-sauce/#comment-21931 Lévana Thu, 21 Feb 2013 14:14:17 +0000 http://www.levanacooks.com/?p=600#comment-21931 Prag, why not? Replace the ketchup with tomato paste thinned with a little water, and you’re there! Freiliche Purim!

]]> By: Prag http://www.levanacooks.com/brisket-in-sweet-and-sour-sauce/#comment-21930 Prag Thu, 21 Feb 2013 09:32:15 +0000 http://www.levanacooks.com/?p=600#comment-21930 This recipe sounds like something that I would love, do you think the result would be good if I substituted the ketchup with tomato paste?I cant’ explain it (since I like tomatoes) but ketchup doesn’t agree with me.

]]> By: Lévana http://www.levanacooks.com/brisket-in-sweet-and-sour-sauce/#comment-19603 Lévana Wed, 12 Sep 2012 03:40:39 +0000 http://www.levanacooks.com/?p=600#comment-19603 Stuart I never brown mine, and it is always delicious. If you decide to brown yours, although I can’t imagine why, I think you should follow the instructions in the recipe that instructs you to brown it.

]]> By: Stuart http://www.levanacooks.com/brisket-in-sweet-and-sour-sauce/#comment-19597 Stuart Wed, 12 Sep 2012 03:14:55 +0000 http://www.levanacooks.com/?p=600#comment-19597 If I want to brown my brisket first, does it change the cooking time? Thanks

]]> By: Lévana http://www.levanacooks.com/brisket-in-sweet-and-sour-sauce/#comment-3569 Lévana Thu, 21 Apr 2011 03:25:40 +0000 http://www.levanacooks.com/?p=600#comment-3569 Answering both your questions:
You would rather have to use only one bottle of wine for cooking. Red wine will give the brisket a deeper flavor than white. This is precisely why I said nothing about white wine here.
Can you marinate the brisket? Although it certainly won’t hurt, it’s nit in the least necessary: and if it’s not, I see no reason to give my readers an extra step to take

]]> By: Sarina http://www.levanacooks.com/brisket-in-sweet-and-sour-sauce/#comment-3487 Sarina Tue, 19 Apr 2011 09:35:03 +0000 http://www.levanacooks.com/?p=600#comment-3487 Thanks for your recipes and your help answering questions!

I know that a lot of people marinate brisket overnight in the refrigerator..does that work well with this recipe?

]]> By: Lévana http://www.levanacooks.com/brisket-in-sweet-and-sour-sauce/#comment-3381 Lévana Sun, 17 Apr 2011 00:31:35 +0000 http://www.levanacooks.com/?p=600#comment-3381 This recipe is 100% tried and true. If you started with a brisket at normal temperature (not frozen), if you fully preheated the oven, if you cooked it 2 hours covered, turned it over and cooked it one more hour, and mist importantly, if your oven is fully functional: I guarantee it: it’s done. If it’s not, you must check your oven

]]> By: Caryn http://www.levanacooks.com/brisket-in-sweet-and-sour-sauce/#comment-3378 Caryn Sat, 16 Apr 2011 22:22:57 +0000 http://www.levanacooks.com/?p=600#comment-3378 Just followed this brisket recipe and the meat still feels tough. Should I keep cooking it? Covered on uncovered?

]]> By: Lévana http://www.levanacooks.com/brisket-in-sweet-and-sour-sauce/#comment-3232 Lévana Wed, 13 Apr 2011 18:08:37 +0000 http://www.levanacooks.com/?p=600#comment-3232 Isn’t it the best?

]]> By: Nadine Bonner http://www.levanacooks.com/brisket-in-sweet-and-sour-sauce/#comment-3230 Nadine Bonner Wed, 13 Apr 2011 17:48:46 +0000 http://www.levanacooks.com/?p=600#comment-3230 I make this brisket all the time — it is fabulous! My husband is diabetic, so I use diet Coke during Pesach (Zero during the year) and omit the honey. Everyone loves it.

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