Sweet and Sour Brisket

01Method

1. 1

   Preheat the oven to 150°C. Pat the brisket dry with kitchen paper, then season all over with salt and pepper.

2. 2

   Warm half the oil in a large casserole over medium-high heat. Sear the brisket until well browned on each side, about 4 to 5 minutes per side, then transfer to a plate.

3. 3

   Pour the remaining oil into the casserole and gently cook the onion, stirring occasionally, until softened, 3 to 5 minutes. Stir in the garlic and cook for a further minute. Add the tomato sauce, stock, brown sugar, most of the vinegar, the raisins, peppercorns, and allspice, then stir everything together thoroughly.

4. 4

   Bring the sauce to a boil, then nestle the brisket back in along with any resting juices. Spoon some sauce over the meat, cover the casserole tightly, and place in the oven. Braise until the meat is completely fork-tender, 2½ to 3 hours.

5. 5

   Remove from the oven and lift the brisket onto a cutting board. Allow it to rest for 10 to 20 minutes. If preparing ahead, cover the meat and sauce separately and refrigerate for several hours or overnight.

6. 6

   When ready to serve, slice the meat across the grain into thin slices. Stir the reserved vinegar into the warm sauce, return the sliced brisket to the pot, and heat through before serving.